Milanese Lemon Chicken

This is an easy, fast chicken recipe with a Mediterranean twist. Our Milanese Gremolata Olive Oil adds a beautiful balance of garlic, lemon, parsley, and a hint of mint to the chicken.
Dish Type:

Dairy Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

20 min




  • ½ cup SOOC Milanese Gremolata Olive Oil (plus additional for frying)
  • ¼ cup SOOC Sicilian Lemon Balsamic Vinegar
  • 2 tsp SOOC Garlic Medley Sea Salt
  • Fresh cracked Pepper
  • 4 boneless skinless Chicken Breasts
  • ½ cup Italian seasoned dry Bread Crumbs
  • ¼ cup Panko (Japanese bread crumbs)
  • 2 Tbsp freshly grated Parmigiano-Reggiano Cheese
  • 1 Egg
  • Optional: Fresh arugula or Angel hair pasta
  • Optional: Lemon wedges and fresh Parsley

Products used: Garlic Medley Sea Salt , Milanese Gremolata Olive Oil , Sicilian Lemon Balsamic Vinegar


  • Pound 4 boneless chicken breasts until thin.
  • Whisk together Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar, Garlic Medley Sea Salt, and cracked pepper.
  • Place chicken in marinade, cover and place in refrigerator for 6 hours - overnight. The longer the marinate time, the more flavorful the chicken.
  • In a shallow bowl, combine the bread crumbs, panko, parmigiano cheese, and additional fresh cracked pepper if desired.
  • Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumb mixture.
  • Heat a medium skillet with a ¼ inch of Milanese Gremolata Olive Oil. Fry 1-2 chicken breasts at a time. Place chicken on the first side for about 2 minutes, flip, and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
  • Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
  • Serve chicken on a bed of fresh arugula or angel hair pasta. Add a squeeze of lemon and a few sprigs of fresh parsley and enjoy!