Chicken Milanese with Arugula Salad
Chicken Milanese: Crispy, Light, and Done Right
Chicken Milanese is one of the simplest and most satisfying dishes in Italian cooking.
A thin, crispy breaded cutlet served with a bright arugula salad and fresh lemon — it’s all about contrast. Crunchy, light, and fresh all on one plate.
It’s a dish that feels elegant but comes together quickly, making it perfect for both weeknight dinners and entertaining.
When done right, it’s golden, crisp, and perfectly balanced.
Chicken Milanese
Ingredients
Method
- Butterfly the chicken breasts and pound them thin until even.
- Set up three dredging stations: flour, eggs mixed with grated Parmigiano, and a mixture of plain breadcrumbs and panko. Season each with salt and pepper.
- Dredge the chicken in flour, then egg, then breadcrumbs, pressing firmly so the coating adheres.
- Heat about ½ inch of oil in a skillet over medium-high heat.
- Fry the chicken cutlets for 3–4 minutes per side, until golden brown and crisp.
- Transfer to paper towels to drain.
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Toss with the arugula until lightly dressed.
- Plate the chicken cutlets with the arugula salad on top or alongside, and serve with lemon cheeks.
Notes
Chicken Milanese Questions
What is Chicken Milanese?
Chicken Milanese is a thin breaded chicken cutlet that is fried until crispy and typically served with lemon and salad.
What’s the difference between Chicken Milanese and Chicken Parmesan?
Chicken Milanese is served crispy and plain with lemon or salad, while Chicken Parmesan is topped with sauce and cheese.
Why use panko and breadcrumbs?
Panko adds extra crunch, while traditional breadcrumbs help the coating adhere properly.
What oil is best for frying?
Neutral oils like vegetable or canola oil work best.
