Chicken Milanese Meatballs with Lemon Butter Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ cup extra virgin olive oil
  • 1 pound ground chicken
  • 1¼ cups panko bread crumbs
  • 1 large egg
  • 1 teaspoon fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Lemon Butter Sauce
  • 4 tablespoons butter
  • ½ cup white wine
  • 1 lemon, juiced
  • zest from one lemon
  • Lemon wedges for serving (optional)
  • Baby arugula for serving (optional)
  • ¼ cup shaved parmesan for serving (optional)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat oil in braiser or large skillet over medium heat.
  3. In a large bowl combine ground chicken, ½ cup bread crumbs, egg, parsley, salt and pepper and mix until combined.
  4. Make 4 large 4 ounce balls and place on wax paper.
  5. Add remaining ¾ cup bread crumbs to a medium bowl.
  6. Roll each meatball in bread crumbs and place in braiser or large skillet.
  7. Cook meatballs in skillet until all sides are golden brown, about 7-8 minutes.
  8. Transfer meatballs into the oven and continue cooking for another 15-20 minutes until meatballs are cooked through.
  9. Set meatballs aside on a paper towel.
Lemon Butter Sauce
  1. Carefully wipe the same braiser or large skillet clean.
  2. Melt butter over medium heat.
  3. Add in wine, lemon juice and zest and bring to a low boil. Reduce to a simmer and cook for about 3-4 minutes.
  4. Serve meatballs on a bed of arugula leaves drizzled with lemon butter sauce and shaved Parmesan.
This can also be served with cooked pasta of choice tossed in the lemon butter sauce.
Recipe by Mother Thyme at