What Does Milanese Style Mean?

Milanese is essentially the term used to denote meat that is pounded or thinly sliced (or both), and then coated in some form of bread crumbs before being pan fried.  Veal Milanese was the original dish, hailing from Milan, though these days veal has definitely taken a backseat to chicken in the more standard modern preparation.

Chicken Milanese

Chicken Milanese

Chicken Milanese is basically chicken pounded thin, coated with bread crumbs, fried, and usually served with a light salad of some sort, often one that includes arugula. I love the contrast between the hot crispy chicken and the cool cherry tomato, arugula and herb salad, but this is also just fantastic at room temperature.  

 If you are planning to serve this Chicken Milanese at room temperature, let the chicken cool before topping it with the salad, so the salad won’t wilt too much, and the chicken won’t get soggy.  There is a little kick from the Dijon and the cayenne, and you can up the amounts if you want more spiciness.

Chicken Milanese

What to Serve with Chicken Milanese

You can really use any combination of herbs and lettuces for the salad.  I am a sucker for the way the bite of arugula plays against all kinds of rich savory foods, so it’s my go-to lettuce for toppings like this, but spinach, watercress, mustard greens or baby greens of any kind would also be great.  A generous handful of Parmesan strewn across the top is the perfect finish.

Chicken Milanese

Chicken Milanese: Crispy chicken topped with a light, peppery salad is a cheerful and crowd-pleasing dinner.

Tweet This

How to Make Chicken Milanese

Dip the chicken cutlets in the egg mixture, and allow any excess to drip back into the bowl. Dredge the cutlets in the panko mixture, pressing the chicken down so that the crumbs adhere.

Cook the chicken in a large skillet in batches, without crowding the cutlets in the pan, until they are nicely browned on both sides and cooked throughout, 3 to 4 minutes per side. Transfer the chicken to a serving plate, or place 2 cutlets on 4 individual plates.

While the chicken is cooking, place the arugula, tomatoes, parsley, and chervil (if using) in a medium bowl. Drizzle over the remaining tablespoon olive oil and the lemon juice, and season with salt and pepper. Toss, and place a mound of the salad on top of each cutlet, or just strew the whole salad mixture over the chicken on a serving platter.

Top the salad with the shaved or grated Parmesan and serve.

Chicken Milanese

Other Italian Chicken Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Chicken Milanese

Crispy chicken topped with a light, peppery salad is a cheerful and crowd-pleasing dinner.
Yield: 6 People
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups Panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 8 thin sliced chicken cutlets about 4 ounces each
  • ½ cup plus 1 tablespoon extra virgin olive oil
  • 2 cups baby arugula
  • 1 cup cherry tomatoes halved
  • ¼ cup whole parsley leaves
  • ¼ cup whole chervil leaves optional
  • 1 tablespoon fresh lemon juice
  • Shaved or grated Parmesan cheese to serve

Directions

  • In a wide shallow bowl, beat the eggs with the mustard, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. In another wide shallow bowl mix the the panko with the Parmesan. Dip the chicken cutlets in the egg mixture, and allow any excess to drip back into the bowl. Dredge the cutlets in the panko mixture, pressing the chicken down so that the crumbs adhere. Place the cutlets on a baking sheet.
  • In a large skillet (the largest you have) heat ½ cup olive oil over medium high heat until hot. Cook the chicken in batches, without crowding the cutlets in the pan, until they are nicely browned on both sides and cooked throughout, 3 to 4 minutes per side. Transfer the chicken to a serving plate, or place 2 cutlets on 4 individual plates.
  • While the chicken is cooking, place the arugula, tomatoes, parsley, and chervil (if using) in a medium bowl. Drizzle over the remaining tablespoon olive oil and the lemon juice, and season with salt and pepper. Toss, and place a mound of the salad on top of each cutlet, or just strew the whole salad mixture over the chicken on a serving platter. Top the salad with the shaved or grated Parmesan and serve.

Nutrition Information

Calories: 481kcal | Carbohydrates: 17g | Protein: 41g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 159mg | Sodium: 534mg | Potassium: 778mg | Fiber: 2g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 3mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Rate & Comment

Recipe Rating