Perfect for a light spring or summer dinner.
This Chicken Milanese combines thin, crispy, parmesan breadcrumb coated chicken cutlets with a bright arugula salad tossed in lemon and olive oil. It’s fresh, simple, and exactly the kind of dinner that you’re looking for in the warmer spring and summer months.
What is Chicken Milanese?
Milanese refers to thinly sliced meat that is breaded and fried until crispy. You have probably also heard of pork or veal milanese as well.
Chicken Milanese is a household favorite as we love our breaded chicken cutlets, but the real star of the show here is the bright, lemony arugula salad. I make it as a side salad about once a week, I could drink the dressing it makes!
Ingredients
A combination of plain and panko breadcrumbs gives the chicken a crisp but delicate coating. I use plain instead of seasoned for my chicken milanese to be able to better control the seasoning. The peppery arugula salad with lemon and cherry tomatoes keeps everything light and fresh, balancing the richness of the crispy chicken.
Chicken Milanese Ingredients
- chicken breasts – very thinly sliced
- plain breadcrumbs – for full breading coverage
- panko breadcrumbs – adds more texture and makes the chicken extra crispy
- parmigiano reggiano – try to find the real stuff!
- eggs
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- olive oil – I use light olive oil for frying, don’t waste your good extra virgin olive oil
- maldon salt– optional, use regular salt for finishing if it’s all you have
- lemon wedges – for serving
Arugula Salad Ingredients
- arugula
- cherry tomatoes – I always recommend looking for cherry tomatoes instead of grape tomatoes, they are so much sweeter
- parmigiano reggiano
- olive oil – this is where you use your higher quality olive oils
- lemon – for the juice
- lemon zest – seriously takes this salad over the top
- kosher salt
- black pepper – to taste
How to Make Chicken Milanese
- Prepare the Chicken: Whisk the eggs in a shallow bowl. In a separate bowl, combine the plain and panko breadcrumbs, parmigiano reggiano, kosher salt, and black pepper. Dip each chicken cutlet into the egg, then coat in the breadcrumb mixture.
- Fry Until Golden: Heat a thin layer of light olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown and fully cooked through. Transfer to a paper towel lined plate and finish with Maldon or kosher salt.
- Toss the Arugula Salad: Combine the arugula, halved cherry tomatoes, and grated parmigiano reggiano in a salad bowl. Drizzle with olive oil and lemon juice, then season with lemon zest, kosher salt, and black pepper. Toss gently until coated.
- Serve: Serve the chicken cutlets with fresh lemon wedges and spoon the arugula salad over the top or serve it on the side.
What to Serve with Chicken Milanese
Between the crispy chicken milanese and arugula salad, you really have the perfect all encompassing meal.
If you’re looking for something additional, try:
- Crispy roasted potatoes
- Lemon parmesan asparagus
- Simple buttered pasta
- Pesto green beans
- Crusty bread with salted butter or olive oil
How to Make Chicken Milanese Ahead of Time
This Chicken Milanese and arugula salad recipe is best made right before serving.
Instead I would recommend getting all of your ingredient prep done. You can make the breadcrumb mixture ahead of time as well.
Baked Ziti would be a great make ahead option.
Watch Me Make Chicken Milanese
Equipment I Use to Make Chicken Milanese
- Stainless Steel Frying Pan – Perfect for shallow frying
- Microplane – so helpful for grating cheese and lemon zest
Frequently Asked Questions
Can I use only panko breadcrumbs?
You can, the texture will just be slightly different.
What oil is best for frying Chicken Milanese?
I recommend a light olive oil. Don’t use your best extra virgin olive oil, save that for the arugula salad!
Print
Chicken Milanese
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
Description
Thin chicken cutlets are coated in a breadcrumb mixture, pan fried until golden and crispy, then served with a fresh arugula salad tossed in lemon, olive oil, cherry tomatoes, and parmigiano reggiano.
Ingredients
Chicken Milanese
- 1 lb chicken breasts, thinly sliced
- ¼ cup plain breadcrumbs
- ¼ cup panko breadcrumbs
- 1/3 cup parmigiano reggiano, grated
- 2 eggs
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- Light olive oil, for frying
- Maldon or kosher salt, for finishing
- Lemon wedges, for serving
Arugula Salad
- 3 handfuls fresh arugula
- ½ cup cherry tomatoes, halved
- ¼ cup parmigiano reggiano, grated
- 2 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon lemon zest
- ¼ teaspoon kosher salt
- Black pepper to taste
Instructions
- Crack 2 eggs into a shallow bowl and whisk until smooth.
- In a separate shallow bowl, combine ¼ cup plain breadcrumbs, ¼ cup panko breadcrumbs, 1/3 cup grated parmigiano reggiano, 1 teaspoon kosher salt, and ¾ teaspoon black pepper.
- Heat a thin layer of light olive oil in a large skillet over medium heat.
- Dip each chicken cutlet into the egg, then coat in the breadcrumb mixture.
- Place the breaded cutlets into the hot oil and cook for 3-4 minutes per side, until golden and fully cooked.
- Transfer to a paper towel lined plate and sprinkle with Maldon or kosher salt.
- In a salad bowl, combine 3 handfuls of arugula, ½ cup halved cherry tomatoes, and ¼ cup grated parmigiano reggiano.
- Drizzle with 2 tablespoons olive oil and squeeze in the juice of ½ a lemon.
- Add ¼ teaspoon lemon zest, ¼ teaspoon kosher salt, black pepper to taste and toss gently until coated.
- Serve the chicken with fresh lemon wedges and spoon the arugula salad right over the top or on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Frying
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