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chicken milanese

Chicken Milanese

Discover Chicken Milanese, a beloved Italian dish featuring thinly pounded chicken cutlets coated in crispy golden breadcrumbs. This easy-to-make recipe delivers restaurant-quality flavor with a satisfying crunch, especially when paired with a fresh arugula salad and lemon wedges.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting & Assembly Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese optional
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried herbs oregano or parsley
  • Olive oil or vegetable oil for frying
For the Arugula Salad:
  • 3 cups fresh arugula leaves
  • 1 cup cherry tomatoes halved
  • 1 small shallot thinly sliced
For the Vinaigrette:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp  balsamic vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • Pinch of black pepper
To Serve:
  • Lemon wedges
  • Chopped parsley for garnish

Equipment

  • Sharp chef’s knife
  • Meat mallet or rolling pin
  • Plastic wrap
  • Mixing bowls
  • Shallow plates for breading
  • Heavy-bottomed skillet or cast-iron pan
  • Tongs
  • Cooking thermometer
  • Wire rack or paper towels
  • Air fryer optional

Method
 

  1. Prepare Chicken Cutlets:
    Slice chicken breasts horizontally into thin fillets.
    Place between two sheets of plastic wrap and pound to about ⅜-inch thickness.
    Pat dry with paper towels.
  2. Season:
    Season both sides of the cutlets with salt, black pepper, and dried herbs.
  3. Set Up Breading Station:
    Place flour, beaten eggs, and panko breadcrumbs (mixed with Parmesan and herbs) in separate shallow dishes.
  4. Bread the Chicken:
    Dredge each cutlet in flour, then dip in egg, then coat with breadcrumbs.
    Press lightly to help the coating stick.
  5. Pan-Fry the Chicken:
    Heat ¼ inch of oil in a skillet over medium heat (350–375°F).
    Fry cutlets in batches for 3–5 minutes per side, until golden brown and cooked through (internal temp: 165°F).
    Drain on a wire rack or paper towels.
  6. Make the Salad:
    In a bowl, whisk olive oil, vinegar, Dijon mustard, salt, and pepper.
    Toss with arugula, cherry tomatoes, and shallots.
  7. Assemble & Serve:
    Place chicken cutlets on a plate, top with arugula salad, and garnish with lemon wedges and parsley.
    Serve immediately for the best crispiness.
Air Fryer Option: Preheat air fryer to 390°F. Spray breaded cutlets lightly with oil. Air fry for 10–15 minutes, flipping halfway through.

    Notes

    • Use panko breadcrumbs for maximum crunch.
    • Avoid overcrowding the pan to keep the coating crispy.
    • For a lighter option, use an air fryer instead of frying in oil.
    • Store leftovers in an airtight container for up to 3 days; reheat in oven at 375°F for 10 minutes to restore crispiness.