Though clearly I wear the apron in my family, this is the recipe I would trim out of the paper (or print off the internet) and lay on the kitchen counter with a note saying “PLEASE MAKE THIS FOR ME FOR MOTHER’S DAY.”
Milanese basically is 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.
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 Spicy 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 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.
Crispy chicken topped with a peppery salad is a very happy summer dinner.Tweet This
As the weather finally (FINALLY FINALLY FINALLY) gets warmer, this Spicy Chicken Milanese is also a meal that I would do everything in my power to eat outside, if circumstances allowed.
Other Delicious Chicken Recipes:
- Crispy Chicken Strips with Apricot Mustard Dipping Sauce
- Chicken Parmigiana
- Creamy Italian Chicken Skillet
- Chicken Parmesan Baked Ziti
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Spicy Chicken Milanese
- 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
- 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.
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