Chicken Milanese: Crispy Italian Cutlets with Lemon and Arugula

📌 What Is Chicken Milanese?

Chicken Milanese is an Italian staple from Milan, where thin chicken cutlets are breaded and pan-fried until golden and crisp. Traditionally served with a squeeze of lemon or a peppery arugula salad, it’s a dish that’s rustic, elegant, and lightning-fast to make. Think of it as the cooler, leaner cousin of chicken parm.

🛒 Ingredients (Serves 4)

For the Cutlets:

• 2 boneless, skinless chicken breasts, butterflied and pounded thin
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian-style breadcrumbs
• ½ cup grated parmesan
• Salt and freshly ground black pepper
• Neutral oil or light olive oil, for frying

For the Salad (Optional but Perfect):

• 4 cups arugula
• ¼ cup shaved parmesan
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper

🔥 Instructions

1. Prep the chicken: Slice each chicken breast horizontally, then gently pound between parchment to ¼" thick.
2. Set up a dredging station:
   • Bowl 1: Flour + salt and pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: Breadcrumbs + parmesan
3. Dredge and coat: Dip each cutlet in flour (shake off excess), then egg, then breadcrumb mixture. Press to adhere.
4. Pan-fry: Heat ¼" oil in a large skillet over medium-high. Cook cutlets 2–3 minutes per side until deeply golden and internal temp hits 165°F (74°C). Drain on paper towels.
5. Toss the arugula salad with olive oil, lemon juice, salt, and shaved parm.
6. Serve cutlets topped with salad and lemon wedges.

🍋 Serving Suggestions

• Keep it classic with arugula + lemon
• Add a drizzle of balsamic glaze
• Swap in cherry tomatoes or roasted red peppers for a color pop
• Serve with pasta aglio e olio, risotto, or just wine and a crusty baguette

💡 Recipe Tips

• Use thin, even cutlets for the perfect crisp-to-juicy ratio
• Don’t overcrowd the pan — fry in batches for best texture
• Try panko for an extra light and airy crunch

Chicken Milanese

Sam

Chicken Milanese is an Italian staple from Milan, where thin chicken cutlets are breaded and pan-fried until golden and crisp. Traditionally served with a squeeze of lemon or a peppery arugula salad, it’s a dish that’s rustic, elegant, and lightning-fast to make. Think of it as the cooler, leaner cousin of chicken parm.

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Course Main Course

Cuisine Italian

Ingredients

  

Ingredients (Serves 4)

For the Cutlets:

• - 2 boneless skinless chicken breasts, butterflied and pounded thin
• - ½ cup all-purpose flour
• - 2 eggs beaten
• - 1 cup Italian-style breadcrumbs
• - ½ cup grated parmesan
• - Salt and freshly ground black pepper
• - Neutral oil or light olive oil for frying
• For the Salad Optional but Perfect:
• - 4 cups arugula
• - ¼ cup shaved parmesan
• - 1 tablespoon extra virgin olive oil
• - 1 tablespoon fresh lemon juice
• - Salt and black pepper

Instructions

 

Instructions

• Prep the chicken: Slice each chicken breast horizontally, then gently pound between parchment to ¼" thick.
• Set up a dredging station:
• - Bowl 1: Flour + salt and pepper
• - Bowl 2: Beaten eggs
• - Bowl 3: Breadcrumbs + parmesan
• Dredge and coat: Dip each cutlet in flour (shake off excess), then egg, then breadcrumb mixture. Press to adhere.
• Pan-fry: Heat ¼" oil in a large skillet over medium-high. Cook cutlets 2–3 minutes per side until deeply golden and internal temp hits 165°F (74°C). Drain on paper towels.
• Toss the arugula salad with olive oil, lemon juice, salt, and shaved parm.
• Serve cutlets topped with salad and lemon wedges.

Notes

Serving Suggestions
- Keep it classic with arugula + lemon
- Add a drizzle of balsamic glaze
- Swap in cherry tomatoes or roasted red peppers for a color pop
- Serve with pasta aglio e olio, risotto, or just wine and a crusty baguette
Recipe Tips
- Use thin, even cutlets for the perfect crisp-to-juicy ratio
- Don’t overcrowd the pan — fry in batches for best texture
- Try panko for an extra light and airy crunch
Cultural Context
Chicken Milanese shares DNA with Cotoletta alla Milanese, traditionally made with veal. It's a prime example of Italian food philosophy: simple ingredients, treated with respect, yielding bold results. The addition of a fresh salad on top is a modern Italian-American touch that turns a fried dish into a full, balanced meal.

Keyword chicken milanese, Italian breaded cutlet, crispy chicken recipe, milanese chicken, chicken with arugula salad, pan-fried chicken cutlets

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🌍 Cultural Context

Chicken Milanese shares DNA with Cotoletta alla Milanese, traditionally made with veal. It's a prime example of Italian food philosophy: simple ingredients, treated with respect, yielding bold results. The addition of a fresh salad on top is a modern Italian-American touch that turns a fried dish into a full, balanced meal.