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chicken milanese with arugula salad and lemon
matthewcutolo

Chicken Milanese

Chicken Milanese is a classic Italian dish made with thin breaded chicken cutlets fried until crispy and served with a fresh arugula salad and lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

Chicken
  • 2 large boneless skinless chicken breasts (butterflied & pounded thin)
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • Freshly grated Parmigiano
  • 1 cup plain breadcrumbs
  • 1 cup panko breadcrumbs
  • Salt & black pepper q.b.
  • Neutral oil for frying
Arugula Salad
  • 4 cups arugula
  • Juice of 1 lemon
  • ½ cup extra virgin olive oil
  • Salt & black pepper q.b.
  • Lemon cheeks for serving

Method
 

  1. Butterfly the chicken breasts and pound them thin until even.
  2. 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.
  3. Dredge the chicken in flour, then egg, then breadcrumbs, pressing firmly so the coating adheres.
  4. Heat about ½ inch of oil in a skillet over medium-high heat.
  5. Fry the chicken cutlets for 3–4 minutes per side, until golden brown and crisp.
  6. Transfer to paper towels to drain.
  7. In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
  8. Toss with the arugula until lightly dressed.
  9. Plate the chicken cutlets with the arugula salad on top or alongside, and serve with lemon cheeks.

Notes

Pounding the chicken evenly ensures even cooking and a tender texture.
Using a mix of breadcrumbs and panko creates the perfect crispy coating.
Don’t overcrowd the pan — this keeps the cutlets crisp.
Serve immediately for the best texture.