Chicken Milanese

When it comes to comfort food, few dishes can rival the crispy, savory delight of Chicken Milanese. I remember the first time I tried this dish at a cozy Italian restaurant, where the aroma of fresh herbs and frying chicken enveloped me as soon as I stepped inside. It was love at first bite! The combination of tender, breaded chicken paired with a bright salad is something I crave time and time again. Every time I make Chicken Milanese at home, it reminds me of those delightful moments spent with family over a good meal, sharing stories and laughter. What makes this dish so special is not just its flavor but the love and passion that goes into preparing it. Whether it’s a weeknight dinner or a gathering with friends, Chicken Milanese brings a touch of Italian warmth to any occasion.

What to Gather for Chicken Milanese

In this recipe, the ingredients work together harmoniously to create a dish that is not only satisfying but also packed with flavor. The key players, such as chicken, flour, and breadcrumbs, form the base of the dish, giving it that classic crispy texture, while fresh produce adds a refreshing contrast. Let’s explore what you’ll need:

• 8 boneless skinless chicken breasts: The star of the dish, providing a tender and juicy texture.
• 2 cups all-purpose flour: Used for dredging, it creates a light coating that helps the chicken achieve that perfect crunch.
• 6 large eggs: These bind the breading to the chicken, ensuring it sticks well during frying.
• 4 cups breadcrumbs: The secret to a crispy exterior; this is where the magic happens.
• Coarse salt and pepper to taste: Essential for seasoning the chicken and enhancing its flavor.
• Optional finely chopped fresh parsley for garnish: Adds a pop of color and freshness.
• Oil for frying: A high smoke point oil, like vegetable or canola, works best.
• 8 cups baby arugula: Provides a peppery base for the salad, perfect for balancing the richness of the chicken.
• 1 cup micro greens, optional: Adds a delicate touch and extra nutrients.
• 1 cup sliced assorted cherry tomatoes: Their sweetness complements the chicken beautifully.
• ½ peeled and thinly sliced red onion: Adds a mild crunch and sweetness.
• 1 cup shaved parmesan cheese: A rich and savory addition to the salad.
• Juice of 1 lemon, about 2 to 3 tablespoons: Brightens up the dish.
• 2 tablespoons honey: Adds a touch of sweetness to the vinaigrette.
• ½ cup extra virgin olive oil: For the lemon vinaigrette dressing.
• Coarse salt and cracked pepper to taste: Season the salad for extra flavor.

Chicken Milanese Instructions

Cooking Chicken Milanese is straightforward and enjoyable. With each step, you’ll find joy in the process, from pounding the chicken to frying it to perfection. Let’s dive into the detailed instructions!

1. Start by placing the chicken breasts in between two large pieces of plastic wrap. Using a mallet, pound them out until they are about 1/4″ to 1/2″ thick. This step not only helps tenderize the chicken but also ensures even cooking.

2. Next, in a medium-sized baking pan or shallow bowl, mix together the flour, salt, and pepper. This creates a seasoned dredging mixture that will enhance the flavor of the chicken.

3. In a separate bowl, whisk together the eggs and a pinch of salt until combined. This egg wash helps the breadcrumbs adhere to the chicken.

4. In another medium-sized baking pan, mix the breadcrumbs, along with a little salt and pepper. Set this aside; it’s the final step in our breading process.

5. Season the pounded chicken cutlets on all sides with salt and pepper. This is crucial for ensuring flavorful chicken.

6. Take one chicken cutlet at a time and dredge it in the seasoned flour, shaking off any excess. This helps the egg wash stick better.

7. Next, dip the chicken cutlet into the egg mixture, coating it thoroughly.

8. Finally, press the chicken cutlet into the breadcrumbs, ensuring each piece is well-coated. Repeat this process with all the cutlets, placing them on a platter or sheet tray lined with parchment paper.

9. Heat about ½ cup of oil in a large frying pan over medium heat until it reaches 350°. If you don’t have a thermometer, sprinkle in a few breadcrumbs; if they sizzle and fry without burning, the oil is ready.

10. Carefully add in the breaded chicken cutlets, 1 to 2 at a time. Cook for about 3 to 4 minutes per side, or until they are golden brown and cooked through. It’s best to not overcrowd the pan, so do this in batches if necessary.

11. Once cooked, drain the chicken cutlets on a paper towel to remove excess oil.

12. Meanwhile, prepare the salad: In a large bowl, toss together the arugula, micro greens, cherry tomatoes, red onions, parmesan cheese, salt, and pepper. Keep it cool until ready to serve.

13. In a medium-sized bowl, whisk the lemon juice and honey, then slowly drizzle in the olive oil, whisking until emulsified. Season the salad with salt and pepper to taste.

14. Serve the crispy chicken Milanese with the salad on top, and drizzle the lemon vinaigrette over the dish. Enjoy!

Ways to Adapt This Recipe

One of the best aspects of Chicken Milanese is how adaptable it can be. Here are some ways you can customize it to suit your taste:

• Storage: Store leftovers covered in plastic in the refrigerator for up to 3 days. Keep the salad separate from the chicken.
• Freezing: Individually wrap leftover chicken cutlets in plastic and freeze for up to 2 months. Just remember, the salad does not freeze well.
• Reheating: To reheat, place the cutlets in an oven at 350° for 8 to 10 minutes or until hot.
• Side Dishes: This dish pairs wonderfully with a variety of sides like risotto or polenta.
• Breading Alternatives: For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
• Flavor Enhancements: Experiment with adding herbs like basil or oregano to the breadcrumbs for added flavor.

Side Dish Ideas for Chicken Milanese

Serving Chicken Milanese is a joy, and there are countless options to complement its crispy goodness. Here are some delightful ideas:

• Classic Caesar Salad: The crisp and creamy flavors of a Caesar salad provide a refreshing counterpoint to the rich chicken.
• Garlic Roasted Potatoes: These delicious potatoes bring a hearty element to the meal, perfect for soaking up any leftover vinaigrette.
• Grilled Asparagus: Lightly grilled asparagus adds a nice crunch and complements the dish’s flavor profile.
• Pasta Primavera: A light vegetable pasta is a great way to add more veggies to your meal, making it colorful and healthy.
• Seasonal Vegetables: Consider serving with seasonal veggies sautéed in olive oil for a light yet tasty side.
• Simple Rice Pilaf: A fluffy rice pilaf can be a great base, providing a mild flavor that pairs well with the chicken.
• Fresh Bread: A crusty Italian bread is perfect for scooping up salad or dipping into the vinaigrette.

FAQ

Conclusion

Chicken Milanese is a dish that combines comfort and elegance, making it perfect for any occasion. The crispy texture of the breaded cutlets paired with a fresh salad creates a delightful balance that is hard to resist. I encourage you to try making this dish at home! You’ll not only impress your family and friends but also enjoy every delicious bite. Give it a go and experience the joy of cooking this Italian classic!

Chicken Milanese

The ultimate crispy comfort food, Chicken Milanese is a succulent dish that's easy to prepare and perfect for sharing. Golden-brown chicken cutlets paired with a fresh salad create a delightful balance of flavors and textures. Ideal for a weeknight dinner or special occasion, you'll love the satisfying crunch and bright flavors!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 8 pieces boneless skinless chicken breasts
• 2 cups all-purpose flour
• 6 large eggs
• 4 cups breadcrumbs
• coarse salt and pepper to taste
• optional finely chopped fresh parsley for garnish
• oil for frying
• 8 cups baby arugula
• 1 cup micro greens optional
• 1 cup sliced assorted cherry tomatoes
• ½ peeled and thinly sliced red onion
• 1 cup shaved parmesan cheese
• 1 juice of 1 lemon, about 2 to 3 tablespoons
• 2 tablespoons honey
• ½ cup extra virgin olive oil
• coarse salt and cracked pepper to taste

Equipment

• Mixing Bowl
• Peeler
• Skillet
• Frying Pan
• Chef's Knife
• Whisk

Method

 

1. Place the chicken breasts in between two large pieces of plastic wrap, and using a mallet pound them out until it is about 1/4" to 1/2" thick.
2. In a medium-sized baking pan or shallow bowl, mix together the flour, salt, and pepper and set aside.
3. In a separate second medium-sized baking pan or shallow bowl, whisk together the eggs and salt until combined and set aside.
4. In a separate third medium-sized baking pan or shallow bowl, mix the bread crumbs, salt, and pepper until combined. Set it aside.
5. Season the chicken cutlets on all sides with salt and pepper.
6. One at a time, dredge the chicken cutlets in the flour, then coat them in the egg mixture. Then coat them and press them down into the bread crumbs, ensuring the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded. You can place them on a platter or a sheet tray lined with parchment paper.
7. Add about ½ cup of oil to a large frying pan over medium heat and heat it until it reaches 350°. If you do not have a thermometer, sprinkle in some breadcrumbs, and if they fry but do not burn you're good.
8. Add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
9. Salad: In a large bowl, toss together the arugula, microgreens, tomatoes, red onions, cheese, salt, and pepper, and keep it cool until ready to serve.
10. Next, in a medium-size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season the salad with salt and pepper and briefly set it aside.
11. Serve the cooked chicken Milanese with the salad on top and drizzle on the lemon vinaigrette.

Notes

• Make-Ahead: This chicken Milanese is meant to be eaten as soon as it’s done cooking.
• How to Store: Store it covered in plastic in the refrigerator for up to 3 days. Be sure to keep the salad separate from the chicken. It freezes well, covered individually in plastic for up to 2 months. The salad will not freeze.
• How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.
• Alternatives: You can absolutely serve the cutlets with other side dishes such as risotto or a polenta recipe.
• Baking Tip: Bake the chicken on a sheet tray lined with parchment paper at 375° for 30 minutes, flipping it halfway through the cooking process.
• Breading Tip: The number one reason breading falls off is due to the oil not being hot enough.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.