Chicken Milanese

Cooking with Rocco
by Cooking with Rocco
2 pounds
35 min

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Chicken Milanese is probably one of my favorite chicken dishes throughout the summer. I mean c'mon what more can you ask for? You have crispy chicken, fresh arugula, and fresh summer tomatoes. WEll, if you really want to take it up a notch, just add some fresh burrata!

Butterfly the chicken breast, and pound it to about 1/4-1/2 inch thin.

Bread each chicken breast using a traditional breading station of flour, egg, Italian seasoned breadcrumbs. Then fry, flipping once, until golden brown, crispy, and internal temp reaches 165º.

While the chicken is frying, make the tomato salad.

Top the chicken cutlet with arugula, and the tomato salad.

Recipe details
  • 2  pounds
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2lbs chicken breast
  • 1 cup flour
  • 2 eggs, whisked
  • 2-3 cups Italian seasoned breadcrumbs (more as needed)
  • Fresh arugula
  • 16oz cherry tomatoes
  • 1/2 red onion, diced
  • Fresh basil, sliced
  • Balsamic vinaigrette, as needed
  • Parmigiano ribbons
  • Salt & pepper, as needed
  • High heat oil

Butterfly the chicken breast and pound them to 1/4-1/2 inch thin. Then bread each cutlet by lightly flouring the breasts, then dipping them in egg, and finally into the breadcrumbs. Set the breaded chicken aside and transfer to the fridge until you're ready to fry.
In a medium bowl, add the tomatoes, diced onion, and chopped basil. Season with salt, pepper, and a drizzle of balsamic vinaigrette. Then set aside. Don't dress the arugula.
Add high heat oil to a large skillet, and heat over medium-high heat. Once hot, shallow fry the breast. Fry, flipping once, until golden brown, crispy, and internal temp reaches 165º.
Transfer the chicken to a plate, top with arugula, followed by the tomatoes, and then a final drizzle of the balsamic vinaigrette. Garnish with Parmigiano ribbons shaved from a block of Parmigiano.
Cooking with Rocco
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  • Aimee Aimee on Aug 17, 2022

    I love any version of fried chicken so will have to add this to our dinner menu rotation!

  • Great recipe! Like your style with the arugula and tomatoes. One place I shop sells chicken already butchered for this dish. When weather dips below 90° will prepare this dish again. Also makes good leftovers too. Thank you!