Chicken Milanese

5 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

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

Plate with salad, Chicken Milanese, and a fork.

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.

Fork on a plate with Chicken Milanese and salad.

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.

Pile of Chicken Milanese on a platter.

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, salad, and a fork on a plate.

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

Tweet This

How to Make Easy 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.

Woman sprinkling shaved parmesan onto a platter of Chicken Milanese topped with salad.

More Chicken Recipes

Pin this now to find it later

Pin It
5 from 2 votes

Chicken Milanese

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

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)

Instructions 

  • 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.

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.

Nutrition

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
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating