Chicken Milanese

This Chicken Milanese Recipe is an Italian dish with thin chicken breasts breaded with seasoned bread crumbs and pan fried in butter. Then it is topped with a simple arugula and red onion salad that has been tossed with a lemon and olive oil dressing and sprinkled with shaved Parmesan Cheese. Serve it with fresh lemon wedges for light spritzing.

This tasty dish that originated in Milan is the perfect balance of texture and flavor with crisp golden brown chicken and peppery arugula tossed with lemon juice and Parmesan Cheese. It is a quick and easy impressive weeknight meal with unsurpassed flavor.

What is in Chicken Milanese

• Breading – consisting of flour, eggs, bread crumbs, and Italian seasoning.
• Chicken Breasts – boneless skinless chicken breasts cut or pounded thin, breaded, and pan fried in butter and olive oil
• Arugula Salad – a combination of arugula, thin sliced red onion, and Parmesan cheese shavings all tossed in a simple lemon and olive oil dressing
• Lemon Wedges – for clean crisp citrus zip

How to make Chicken Milanese

Start by pounding your chicken about 1/2 inch thick using a meat mallet. Then set up your breading station with three shallow wide bowls. In the first bowl add your flour, salt, and pepper. In the second bowl add the eggs and milk. And in the third bowl add the Italian bread crumbs, Panko bread crumbs, and Italian seasoning.

In a medium bowl combine the arugula, red onion, and shaved parmesan cheese. In a small bowl add the lemon juice and slowly whisk in the olive oil. Whisk until well combined and drizzle over the salad tossing to coat. Set the salad aside for the few minutes.

Dredge each chicken cutlet in the flour mixture, then dip in the egg mixture, then in the bread crumb mixture coating both sides well. Now melt the butter and heat the oil in a large skillet over medium heat. Add the breaded chicken and fry until both sides are golden brown and the chicken is cooked through. Top the fried cutlets with the arugula salad and serve with fresh lemon wedges.

Recipe tips for Chicken Milanese

• Cut chicken breasts in half lengthwise and use a meat mallet to pound the chicken to about 1/2 inch thick.
• The butter olive oil combo works well for browning the chicken with great flavor without burning the butter.
• To make parmesan shavings simply use a vegetable peeler to shave long thin pieces from a block of Parmesan Cheese
• Serve with fresh lemon wedges for a spritz of fresh citrus flavor and lemon zip.
• Feel free to use all panko breadcrumbs or even fresh bread crumbs. I personally like the added crispiness that panko lends to this recipe.
• Store leftovers in an airtight container in the fridge for up to 24 hours. Keep the arugula salad separate from the chicken. For best results reheat the chicken in an air fryer at 375 degrees for 2-3 minutes.

More chicken recipes for you to try!

Chicken Milanese

Quick, easy, and elegant Chicken Milanese combines crisp breaded pan fried chicken breasts with a simple arugula and red onion salad tossed with a simple lemon dressing and topped with Parmesan shavings.

5 from 14 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 452kcal

Author: Beth Pierce

Ingredients

• Chicken
• 2 boneless skinless chicken breasts cut in half lengthwise to make 4 thinner breasts
• ½ cup all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 large eggs
• 1 tablespoons milk
• ½ cup Italian breadcrumbs
• ½ cup panko breadcrumb
• 1 teaspoon Italian seasoning
• 2 tablespoon butter
• 2 tablespoons olive oil
• Salad
• 4 cups arugula
• ¼ cup red onion thin sliced
• ⅓ cup shaved Parmesan cheese
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Lemon wedges

Instructions

• Whisk together the flour, salt, and pepper in a wide shallow bowl.  Whisk together the eggs and milk in another wide shallow bowl.  Whisk together the Italian bread crumbs, panko bread crumbs, and Italian seasoning in the last wide shallow bowl.
•  In a medium bowl combine the arugula, red onion, and shaved parmesan cheese. In a small bowl add the lemon juice and slowly whisk in the olive oil. Whisk until well combined and drizzle over the salad tossing to coat. Set the salad aside for the few minutes.
• Dredge each breast piece in the flour mixture shaking off any excess, then dunk in the egg mixture, then in the bread crumb mixture coating both sides well. Melt the butter and heat the oil in a large skillet over medium heat. Add the breaded chicken and fry until the bottom is browned.  Flip and cook until the other side is golden brown and the chicken is cooked through.   Top the fried cutlets with the arugula salad and serve with fresh lemon wedges.

Notes

• Cut chicken breasts in half lengthwise and use a meat mallet to pound the chicken to about 1/2 inch thick.
• The butter olive oil combo works well for browning the chicken with great flavor without burning the butter.
• To make parmesan shavings simply use a vegetable peeler to shave long thin pieces from a block of Parmesan Cheese
• Serve with fresh lemon wedges for a spritz of fresh citrus flavor and lemon zip.
• Feel free to use all panko breadcrumbs or even fresh bread crumbs. I personally like the added crispiness that panko lends to this recipe.
• Store leftovers in an airtight container in the fridge for up to 24 hours. Keep the arugula salad separate from the chicken. For best results reheat the chicken in an air fryer at 375 degrees for 2-3 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 31g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 823mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 9mg | Calcium: 202mg | Iron: 3mg

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