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This chicken Milanese recipe is the perfect quick dinner. A deliciously breaded chicken cutlet, topped with a bright, citrusy arugula salad and freshly shaved parmesan. A light and flavorful chicken dish!
What is chicken Milanese?
Chicken Milanese is one of those classic Italian dishes that should always be in your back pocket.
Milanese style refers to a thin cut of meat. You can use any type of meat you like, such as chicken, veal, or beef. Then, the meat is lightly breaded and shallow fried in oil.
This can be made quickly and paired with so many sides! My favorite way to enjoy chicken Milanese is with a bright arugula salad piled on top and a side of creamy mashed potatoes.
Why this chicken Milanese recipe works
- Thinly sliced chicken fries are so much quicker than thick chicken breasts or drumsticks.
- The crispy breading locks in the chicken juices, so the breasts don’t dry out.
- The tart arugula leaves bring out the natural sweetness of the chicken breasts.
- Chicken is a fantastic protein because it is low in cholesterol and unhealthy fats.
What type of chicken to use for chicken Milanese
The best kind of chicken to use for chicken Milanese is a boneless skinless chicken breast. It’s easier to pound it thin, and then it fries perfectly!
Chicken tip:
You can try this recipe with chicken thighs too, but the texture will be slightly different.
Chicken Milanese ingredients
In addition to the chicken, there are just a handful of breading ingredients. I’ll also share how to make the tasty arugula salad on top too.
- Italian bread crumbs
- Italian panko bread crumbs
- All-purpose flour
- Eggs
- Oil
- Kosher salt
Arugula salad ingredients
- Fresh arugula
- Olive oil
- Juice from half a lemon
- Freshly shaved parmesan
- Kosher salt
- Freshly ground black pepper
How to prepare the chicken
The most important part of making chicken Milanese is that thin piece of protein. You can buy thin chicken cutlets at the store, or you can butterfly chicken breasts in half.
To prep the chicken:
- Using a meat mallet, lightly pound the cutlet to 1/4 inch thick and uniform throughout.
Prep tip:
To avoid getting chicken everywhere, I like to cover the chicken with plastic wrap when pounding it.
The best breadcrumbs to use
You can use bread crumbs on their own, but I like to make a mixture of half bread crumbs and half panko for an extra crunchy layer.
You can find the already seasoned Italian breadcrumbs fairly easily. But if you can’t, then add some herbs to the mixture like parsley.
How to assemble chicken Milanese
To quickly coat the chicken cutlets:
- Set up a breading station with the breadcrumb mixture, three beaten eggs, and all-purpose flour.
- Then, lightly season the chicken cutlets with some kosher salt and fresh ground black pepper.
- Dip each side of the cutlet into the flour first (give it a light shake to remove excess), then into the egg mixture, then into the breading.
- Lightly press the breading onto the chicken to ensure all parts are coated.
How to cook the chicken
In a frying-safe skillet, such as a cast iron or dutch oven, pour in the oil.
Since we are shallow frying, only put enough oil, so the top of the cutlet is still exposed. You can always add more oil as you go.
Oil Tip:
Do not use olive oil! Due to its low smoke point, it can burn when exposed to high heat.
Cook the cutlets on each side for 2-3 minutes. Keep an eye on them, so you do not burn the breading.
Remove the cutlet and place it on a paper towel to help drain any excess oil. Continue with the other cutlets, replenishing the oil if needed.
Tips for frying
Here are a few tricks I learned from my experience of cooking with hot oil:
- Always place the items going away from you so that if oil splashes, it goes away from you.
- Utilize a splatter screen, which keeps the stovetop clean and yourself safe from popping oil.
How to make arugula salad
The salad on top is quick and simple! It’s supposed to be a bright note on top of the chicken Milanese, so you can play around with the ratios if you want it more lemony.
Here’s how to make the fresh arugula salad:
- Add the fresh arugula to a salad bowl.
- Used the juice of half a lemon and a few tablespoons of olive oil to make the dressing.
- Toss the salad, and it is ready to serve!
Salad tip:
I usually underdress the salad because you can always add more, but you can’t take away dressing once you’ve added it.
How to serve chicken Milanese
Place the chicken Milanese on the plate and add some of the salad on top. Then, I like to shave fresh parmesan cheese over the top.
Serve some fresh lemon wedges to squeeze over the top for some extra citrus flavor. Delicious!
Side dish ideas
Besides the arugula salad, I also like to serve the chicken Milanese with a few other side dishes. My family loves it when I make this roasted garlic and herb mashed potatoes recipe!
To keep things light, I sometimes will make this spring risotto with asparagus to pair with the crispy chicken cutlets.
How to store chicken Milanese
When storing the dish, I place the chicken Milanese in a separate container from the salad.
I also would advise not dressing the arugula until you’re ready to eat it. If left in the fridge, it can wilt overnight!
I hope you enjoy this chicken Milanese, a delicious and easy dinner!
Looking for other chicken dishes?
- Chicken Saltimbocca
- Tuscan Chicken with Tortellini
- Tarragon Chicken
- Garlic Roasted Chicken
- Chicken Pot Pie
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Chicken Milanese
Ingredients
Chicken
- 4 chicken cutlets (pounded to 1/4 inch thickness)
- 1 cup Italian bread crumbs
- 1 cup Italian Panko bread crumbs
- 1 cup all purpose flour
- 3 large eggs (beaten)
- Oil for shallow frying (canola or vegetable (see note #1))
- Kosher salt
Arugula Salad
- 4 cups fresh arugula
- 3 tablespoons olive oil
- Juice of half a lemon
- Freshly shaved parmesan
- Kosher salt
- Freshly ground black pepper
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Instructions
- Using a meat mallet/tenderizer, place chicken cutlet under a plastic sheet and pound the chicken uniformly thin without ripping through. Season with kosher salt and freshly ground black pepper. Repeat with all cutlets.
- Set up three bowls: one with the all purpose flour, one with beaten eggs, and one with the breadcrumb mixture. Place each side of the chicken cutlet into the flour, coating it entirely, give it a shake to allow any excess to fall. Next dip both sides into the egg wash, followed by into the bread crumbs. Gently press the breadcrumbs into the chicken and coat entirely. Repeat with each cutlet.
- In a large cast iron skillet, heat 1/2 inch of oil over medium high heat (see note#2) . When the oil is hot, carefully lay the cutlet inside. Depending on size you may need to do one at a time. Fry each side for 2-3 minutes until browned. Carefully flip away from you to avoid oil splashing. Remove from skillet and place on a paper towel lined plate for excess oil to drain. Repeat.
- In a large bowl combine the arugula, olive oil, fresh lemon juice, salt and freshly ground black pepper. Toss using tongs until arugula is fully coated. Adjust olive oil and lemon juice if necessary.
- Place chicken cutlet on a plate, then pile the arugula on top, finish with freshly shaved parmesan over the top.
Notes
- To avoid getting chicken everywhere, I like to cover the chicken with plastic wrap when pounding it.
- Due to the high heat involved in frying, I do not use extra virgin olive oil to fry due to its low smoke point. You can use any high smoke point oil.
- If your oil is getting too hot and the breadcrumbs start to brown too quickly or burn, lower the heat. If necessary you can add more oil for additional cutlets if it is getting too low.
- Chicken cutlets can be stored in the refrigerator or freezer. I advise not dressing the salad until you're going to eat it, it will wilt overnight in the fridge.
- Always place the items going away from you so that if oil splashes, it goes away from you.
- Utilize a splatter screen, which keeps the stovetop clean and yourself safe from popping oil.
