This Chicken Milanese recipe, featuring a crispy chicken cutlet served with a bright, fresh arugula and cherry tomato salad, is a classic Northern Italian dish that is so delicious, quick, and easy to make at home.
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Simple and delicious dinners that are low effort and high reward are my jam. Especially on busy weeknights. Especially chicken, because it’s easy, and I always have some in my fridge or freezer. Bonus point if that chicken is a crispy chicken cutlet. Much like my chicken Parmesan, crispy baked buffalo chicken breasts, and chicken katsu, this chicken Milanese recipe features an irresistibly crispy chicken cutlet that cooks in no time (under 30 minutes, to be exact!). This classic Italian dish is made so easy at home, and I serve mine up with an easy, vibrant arugula and cherry tomato salad, because its freshness is the perfect counter to the salty chicken cutlet.
Why You’ll Love This Recipe
- This chicken Milanese recipe is perfectly crispy on the outside and tender on the inside
- It’s easy to make and comes together in under 30 minutes!
- You can serve this any time of year, and enjoy it as written, with the arugula and cherry tomato salad, Caesar salad, or creamy lemon pasta—whatever you like
What is Chicken Milanese Made Of?
- Boneless, skinless chicken breasts—cut them in half lengthwise and pound them all the same thickness so they cook evenly. I prefer a ⅜-inch thickness (the thinner, the better, IMO).
- Flour—gets mixed with salt and pepper for breading
- Milk—gets whisked with eggs for our egg wash
- Eggs—for egg wash (this coats the chicken and gives the bread crumbs something to stick to)
- Kosher salt and freshly ground black pepper—always, for flavor
- Panko bread crumbs—I love using Panko bread crumbs versus regular Italian breadcrumbs because they’re lighter and help make for a crispier cutlet
- Oil—canola or vegetable (for frying)
- Olive oil—our simple vinaigrette
- Red wine vinegar—for punchy Italian flavor in our salad
- Shallot—helps make for a lively vinaigrette
- Cherry tomatoes—for color, juiciness, and acidity in our salad (the acid in the tomatoes and red wine vinegar help balance the fat in the chicken)
- Arugula—I love arugula for this salad, but you could use mixed greens instead
- Fresh basil—fresh basil is so delicious in this simple salad
How to Make Chicken Milanese
- Prep the chicken. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat mallet/tenderizer.
- Prep your dredging components. Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
- Dredge and bread the chicken. One at a time, lightly dredge the chicken breasts first in the flour, then dip it in the egg mixture, and then in the panko breadcrumbs, shaking off excess, and place on a wire rack.
- Fry the chicken. Fry the breaded chicken in canola or vegetable oil in a large skillet. You’ll want to do this in batches, until golden brown and crispy, about 5 minutes on each side.
- Make the salad, and serve it all up. In a medium bowl, whisk together the vinegar, olive oil, salt, and pepper. Add the shallots and tomatoes and toss to coat. Toss with the arugula and basil. Top the chicken with the arugula salad and serve with lemon wedges.
FAQ and Recipe Tips
- What is the difference between chicken Parm and chicken Milanese? Chicken Parmesan is traditionally topped with marinara sauce and broiled mozzarella cheese. Chicken Milanese skips both sauce and cheese, and is topped with a simple salad and fresh lemon instead.
- What is the difference between chicken Milanese and schnitzel? The only real difference between these popular chicken cutlet dishes is that chicken Milanese is Italian in origin, and schnitzel is Austrian and is often made with pork chops.
- Why is it called chicken Milanese? This popular dish got its name because it originated in Milan, Italy, and “Milanese” translates to “in the style of Milan,” (a reference to the cooking style of breading and frying chicken).
- Make sure not to overcrowd the skillet when searing the chicken. If you add too many cutlets to the skillet, you’ll wind up partially steaming them rather than searing them. It’s best to cook them in batches.
Ingredient Substitutions
- You can use dry breadcrumbs instead of Panko
- Feel free to add Italian seasoning to your bread crumbs for an herbal accent
- Try this recipe with a pork cutlet instead of chicken (you can follow this preparation for the meat) and still serve with the arugula salad
- Add some shaved fennel or thinly sliced apple to the salad for serving
Storage Tips
This Milanese chicken is best enjoyed when it’s made. However, leftovers will keep stored in an airtight container in the refrigerator for about 3 days. To reheat, skip the microwave and heat the cutlet in a little oil in a hot pan, to crisp the chicken up again (but be careful not to overheat it, or it will be dry). I do not recommend freezing this.
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Crispy Chicken Milanese Recipe
Learn how to make crispy Chicken Milanese with this easy recipe! A classic Italian dish featuring golden, breaded chicken cutlets served with a fresh salad. Perfect for a quick dinner or a gourmet meal. Discover the secret to the perfect crunch and rich flavor!
Servings 4
Calories 477kcal
Ingredients
- 3 boneless skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup milk
- 2 eggs whisked
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup panko bread crumbs
- ¼ cup oil for frying divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small shallot thinly sliced
- 1 pint cherry tomatoes halved
- 2 cups baby arugula
- ¼ cup basil leaves
- 1 lemon cut into wedges
Instructions
- Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
- Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
- One at a time, lightly dredge the chicken breasts first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess, and place on a wire rack. Repeat with the remaining chicken breasts.
- Heat 2 tablespoons of oil in a heavy skillet over medium-high. Fry the chicken in batches until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoon of oil to the pan and repeat with the remaining chicken breasts.
- In a medium bowl, whisk together the vinegar, olive oil, ½ teaspoon kosher salt, and freshly ground black pepper. Add the shallots and tomatoes and toss to coat. Toss with the arugula and basil. Top the chicken with the arugula salad and serve with lemon wedges.
I like it thank you
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