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

Equipment

Equipment
Meat mallet or rolling pin
Wide shallow bowls for breading
Heavy skillet
Thin spatula or fish spatula
Salad spinner

Ingredients

Chicken

2 large boneless skinless chicken breasts, halved horizontally
1 teaspoon kosher salt
½ teaspoon black pepper

Breading

½ cup all-purpose flour
2 large eggs beaten
1½ cups fine dry breadcrumbs
Neutral oil for pan-frying
2 tablespoon unsalted butter optional, for finishing

Salad

4 cups arugula
¼ small red onion thinly sliced
½ cup cherry tomatoes halved
1 tablespoon fresh lemon juice
2 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
Shaved Parmesan cheese optional

To Finish

Lemon wedges

Instructions

Place 4 cups arugula in a bowl of cold water and soak for 10 minutes to crisp. Drain well and spin or pat completely dry.
Pound chicken cutlets evenly to a thin, uniform thickness. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Set up a breading station with ½ cup flour, 2 beaten eggs, and 1½ cups breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
Heat a shallow layer of neutral oil in a heavy skillet over medium-high heat until shimmering.
Pan-fry chicken cutlets until golden and cooked through, turning once. Add 2 tablespoon butter to the pan during the final minute if using.
Transfer chicken to a rack or paper towels. Season lightly with salt while hot.
In a bowl, toss dried arugula with ¼ sliced red onion, ½ cup cherry tomatoes, 1 tablespoon lemon juice, 2 tablespoon olive oil, and ¼ teaspoon kosher salt. Add shaved Parmesan if using.
Serve chicken Milanese with the arugula salad and lemon wedges on the side.

Notes

Cold-soaking arugula removes bitterness and improves texture.

Keep the salad lightly dressed—its role is contrast, not bulk.

Parmesan is optional and should stay restrained.
Storage

Chicken Milanese is best eaten immediately. Reheating softens the crust.

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

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