Chicken Milanese
on Jun 08, 2024, Updated Jan 21, 2025
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Crispy breaded chicken cutlets topped with a light, peppery salad is a cheerful and crowd-pleasing dinner.
Chicken Milanese is basically chicken pounded thin, coated with breadcrumbs, 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.
For a hearty meal, serve it with mashed potatoes. If you want a lighter meal, just pair it with some couscous or grilled bruschetta.
Table of Contents
Chicken Milanese: Crispy breaded chicken cutlets topped with a light, peppery salad is a cheerful and crowd-pleasing dinner.
FAQs
This Italian name can be tricky. Sound it out: mi-luh-neez. This is the typical pronunciation in the U.S.
Milanese style cooking is essentially the term used to denote meat that is pounded or thinly sliced (or both), and then coated in some form of breadcrumbs 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 Ingredients
Homemade Chicken Milanese doesn’t require too many ingredients, and you may already have many of these in the pantry.
For the Chicken:
- Eggs – Help bind the breading to the chicken.
- Dijon mustard – Adds a little kick to the breading.
- Cayenne pepper – Another nice way to spice it up.
- Panko breadcrumbs – I like using panko breadcrumbs for this because they are lighter and fluffier than other varieties. You can also try making your own homemade breadcrumbs, especially if you have leftover bread in the house.
- Parmesan cheese – You may be surprised to see cheese in a breading, but it adds a perfect savoriness and even crisps up nicely.
- Chicken cutlets – Make sure to get thinly sliced cutlets, so that they cook all the way through in the time it takes for the outside to get golden brown.
- Extra-virgin olive oil – I like to fry these in olive oil for extra flavor.
For the Salad:
- Baby arugula – A nice peppery base for this salad, which complements the savory chicken perfectly.
- Cherry tomatoes – Add sweetness and a pop of color.
- Parsley leaves – The bitter herby flavor of the parsley pairs so well with the arugula.
- Chervil leaves – This herb is optional because it’s not always that easy to find.
- Lemon juice – A simple lemon juice dressing is all you need for this salad.
- Parmesan cheese – Another level of Italian gorgeousness and flavor. I love using shaved Parmesan here, but grated works just fine.
How to Make Easy Chicken Milanese
- Bread the chicken: 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: Cook 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.
- Make the salad: While the chicken is cooking, place the arugula, tomatoes, parsley, and chervil (if using) in a medium bowl. Drizzle over the remaining tablespoon of 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.
- Serve: Top the salad with the shaved or grated Parmesan and serve.
Tips and Variations
- 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.
- You can really use any combination of herbs and lettuce for the salad. I am a sucker for the way the bite or arugula plays against all sorts of rich, savory foods, so it’s my go-to lettuce for toppings like this. However, 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. See if you can find shaved Parmesan or use a vegetable peeler to shave it yourself.
Kitchen Smarts
To shave shards of Parmesan, use a vegetable peeler to peel thin strips of cheese over the salad. It is easier if the cheese is at room temperature.
What to Serve With Chicken Milanese
More Chicken Recipes
- Chicken Parmigiana
- Creamy Italian Chicken Skillet
- Chicken Parmesan Baked Ziti
- Creamy Tuscan Chicken
- Chicken Francese
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Chicken Milanese
Ingredients
- 2 large eggs
- 2 tablespoons Dijon mustard
- ¼ teaspoon cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 2 cups Panko breadcrumbs
- 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)
Instructions
- In a wide, shallow bowl, beat the eggs with the mustard, cayenne, 1/2 teaspoon salt, and 1/4 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 1/2 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 of 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.
Notes
- 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.
- You can really use any combination of herbs and lettuce for the salad. I am a sucker for the way the bite or arugula plays against all sorts of rich, savory foods, so it’s my go-to lettuce for toppings like this. However, 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. See if you can find shaved Parmesan or use a vegetable peeler to shave it yourself.
