Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Gourmet Mami
by Gourmet Mami
4 servings
35 min

Chicken Milanese is one of my favorite meals. It is quick, easy and so satisfying! Preparing something Milanese style means dredging thin slices of meat in flour, eggs and seasoned bread crumbs and frying them. The key to a thin and crispy chicken cutlet, is slicing the chicken breast in half lengthwise, pounding it thin and using a combination of Italian and Panko breadcrumbs. The chicken becomes perfectly crisp and just the right amount of salty. Serve these with a lemony arugula salad topped off with Parmesan shavings! Looking for more Italian style recipes? Check out some of my favorites!

Grilled Chicken Parmesan

Sheet Pan Shrimp Oreganata

Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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For the Chicken:
  • 2 lb chicken breast
  • 1 cup flour
  • 3 eggs
  • 1 1/2 cup breadcrumbs
  • 1 1/2 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese
  • 4 tsp salt, divided
  • Grapeseed or vegetable oil for frying
For Arugula Salad with Lemon Vinaigrette:
  • 4 cups baby arugula
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • freshly ground black pepper
  • parmesan shavings for garnish

Slice chicken breast in half lengthwise to make a thinner cutlet.
Pound it so it is about ¼ inch thick.
Mix flour and 1 tsp salt in a shallow dish.
Whisk eggs in a second shallow dish
Combine breadcrumbs, panko, parmesan cheese and 3 tsp salt in a third shallow dish.
Dredge each chicken tender in flour, tapping off any excess flour, then coat in egg, and finally cover in the breadcrumb mixture.
Press the breadcrumb mixture into the chicken on both sides (this helps keep them crispy)
Heat oil in a large skillet to 350 degrees.
Fry the chicken cutlets for a few minutes on each side, until golden. Set aside on a paper towel to remove excess oil. You can then keep the cutlets warm in the oven if you choose. I set my oven to 250 degrees.
Whisk the lemon juice, olive oil, salt and pepper together in a large bowl. Add the arugula and toss well.
Place a chicken cutlet on the plate. Top with arugula salad and parmesan shavings.
Gourmet Mami
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