Chicken Milanese

This Chicken Milanese is the perfect quick dinner. A deliciously breaded cutlet, topped with a light citrusy arugula salad, and freshly shaved parmesan.




  1. 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.
  2. 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.
  3. In a large cast iron skillet, heat 1/2 inch of oil over medium high heat. 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.
  4. 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. 
  5. Place chicken cutlet on a plate, then pile the arugula on top, finish with freshly shaved parmesan over the top. 


Keywords: chicken milanese, milanese, chicken cutlet, arugula salad