This Chicken Milanese is the epitome of simple elegance, featuring a thin, golden-brown crust that stays incredibly crispy with every bite. Topped with a vibrant, lemony arugula salad and shaved Parmesan, it’s a restaurant-quality meal that you can easily master in your own kitchen. This sophisticated classic is sure to become a new favorite in your recipe rotation!
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🌿 The Ingredients
This recipe pairs a savory, cheese-infused double-breadcrumb crust for the perfectly fried cutlets with a vibrant, citrus-dressed salad to create a dish that is as beautifully balanced as it is indulgent. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Chicken Breasts: Use boneless, skinless breasts and ensure they are pounded to an even thickness for uniform cooking; you can also substitute veal cutlets or even pork tenderloin for a different twist on this classic.
- The Breadcrumb Blend: Mixing Panko with seasoned Italian breadcrumbs creates the ultimate texture—Panko provides the airy crunch while the Italian crumbs add deep flavor—but feel free to use all of one or even gluten-free breadcrumbs if preferred.
- Parmigiano-Reggiano: Freshly grated Parmesan is essential for a savory, golden crust; if you want a sharper, saltier kick, try substituting half of it with Pecorino Romano.
- Frying Fat: Using a combination of unsalted butter and olive oil gives you the rich, nutty flavor of butter with the higher smoke point of oil, though you can use ghee or a neutral oil like avocado oil if you prefer.
- Arugula: The peppery bite of arugula is the traditional choice to cut through the richness of the fried chicken, but baby spinach or a spring mix are excellent milder alternatives.
- Shallots: These provide a delicate, sweet onion flavor to the salad, but you can easily swap them for thinly sliced red onion or fresh chives.
- Lemon Juice: Freshly squeezed lemon juice is key for the bright acidity that defines this dish, though a high-quality white wine vinegar can be used as a substitute in the dressing.
- Cherry Tomatoes: Heirloom cherry tomatoes add a beautiful pop of color to your photos, but grape tomatoes or even diced Roma tomatoes will work perfectly for the flavor.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Chicken Milanese
- Pound for Perfection: To ensure the chicken cooks evenly and stays tender, always use plastic wrap or a heavy-duty freezer bag when pounding the cutlets to prevent the meat from tearing.
- The “Press” Technique: When dredging the chicken in the breadcrumb and Parmesan mixture, use the palm of your hand to firmly press the coating into the meat; this ensures a thick, even crust that won’t flake off in the pan.
- Don’t Crowd the Pan: Fry the cutlets in batches to keep the oil temperature consistent; if you add too much meat at once, the temperature will drop, and the breading will absorb the oil and become greasy instead of crispy.
- Use a Wire Rack: Instead of draining the fried chicken on paper towels, place the hot cutlets on a wire cooling rack set over a baking sheet; this allows air to circulate underneath, preventing the bottom from steaming and getting soggy.
- Season in Layers: For the best flavor, season the raw chicken with salt and pepper before breading, and then add another light sprinkle of flaky sea salt immediately after it comes out of the hot oil.
- Dress at the Last Second: Only toss the arugula salad with the lemon vinaigrette right before you are ready to plate; the acidity in the lemon juice will wilt the delicate greens quickly if left to sit.
- Check the Sizzle: To see if your oil and butter are ready, drop a few breadcrumbs into the pan—if they sizzle and brown immediately without burning, you’re at the perfect temperature to start frying.
🍽️ How to Make Crispy Chicken Milanese with Arugula Salad
- Step 1: Cut the chicken breast in half, place it in a plastic baggie, and pound it until thin, about a quarter inch in thickness.
- Step 2: Season the cutlets with salt and pepper, dredge them through flour, and then submerge them in an egg bath.
- Step 3: Press the cutlet in the breadcrumb mixture until completely coated.
- Step 4: One at a time, lightly fry the cutlets in the oil and butter over medium heat until golden brown, about 3 minutes per side.
- Step 5: Place the dressing ingredients in a jar with a lid and shake to emulsify. Pour over the arugula, tomatoes, and shallots. Toss to coat.
- Step 6: Place the cutlet on a plate with a large pile of the salad overlapping the side of the chicken.
Expert Tip
For the most professional, restaurant-quality results, let your breaded chicken cutlets rest on a wire rack for 15 to 20 minutes before they hit the pan. This short resting period allows the flour and egg to fully hydrate and “set,” creating a much stronger bond with the breadcrumbs that ensures your crispy crust stays perfectly attached to the meat instead of flaking off when you slice into it.
🍽️ How to Serve
- The Classic “Milanese” Plating: For the most authentic presentation, place the hot, crispy chicken cutlet in the center of a large plate and pile a generous mound of the dressed arugula salad directly on top.
- Add the Finishing Touches: Just before serving, scatter your large, shaved Parmesan curls over the salad and add a final sprinkle of flaky sea salt to the chicken to make the flavors truly pop.
- Don’t Forget the Citrus: Always serve with extra lemon wedges on the side; a fresh squeeze of bright lemon juice over the hot breading right before eating is what brings the whole dish to life.
- Perfect Side Pairings: While this is a complete meal on its own, it pairs beautifully with a side of buttery orzo, roasted balsamic potatoes, or a pasta cacio e pepi.
- Wine Pairing: To complement the rich, fried crust and the acidic lemon dressing, serve this with a crisp, chilled white wine like a Pinot Grigio, Sauvignon Blanc, or even a dry Prosecco.
- Serve Immediately: For the best experience, plate the dish as soon as the chicken comes out of the pan so you get that irresistible contrast between the sizzling hot meat and the cool, crisp greens.
🙋🏽♂️ Frequently Asked Questions
You can bread the cutlets up to 4 hours in advance and keep them refrigerated on a parchment-lined tray, but for the best results, they should be fried just before serving. If you need to keep them warm for a short period, place them on a wire rack in a 200°F (95°C) oven to maintain their crunch.
While both involve breaded and fried meat, the Italian version typically features grated Parmesan cheese mixed into the breading and is traditionally served with a fresh arugula salad and lemon. The German counterpart is often served with heavier sides like potato salad, lingonberry jam, or mushroom gravy.
Yes, you can place the breaded cutlets on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through. For a deep golden color, lightly spray both sides of the breading with olive oil before putting them in the oven.
Make sure the meat is patted completely dry before dredging it in flour, and always shake off any excess flour so the egg wash can stick properly. Pressing the breadcrumbs firmly into the surface and letting the prepared pieces rest for a few minutes before cooking also helps the coating stay perfectly intact.
To restore the original texture, avoid the microwave and instead place the cutlets in a 350°F (175°C) oven or an air fryer for 3–5 minutes until heated through. This ensures the crust stays firm and delicious rather than becoming soft or soggy.
🇮🇹 More Classic Italian Chicken Recipes
Ready to make the best chicken dish this side of Milan, Italy? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Perfectly Crispy Chicken Milanese with Arugula Salad
Video
Equipment
- 1 Large skillet 12"
Ingredients
For the Chicken Milanese
- 2 large chicken breasts skinless, boneless
- salt and pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup Panko breadcrumbs
- 1 cup Italian breadcrumbs fine
- ½ cup Parmesan cheese grated
- ½ cup olive oil
- 4 tablespoon unsalted butter
For the Arugula Salad
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice usually from 1 lemon
- 1 teaspoon Dijon mustard
- salt and pepper
- 4 cups arugula
- 1 cup cherry tomatoes multi-colored, halved
- 1 shallot finely chopped
For Serving
- Parmesan cheese shaved, for garnish
- lemon wedges
- coarse sea salt optional
Instructions
Prepare the Chicken Milanese
- Either butterfly the chicken breasts and pound to ¼-inch thickness (this will give you two cutlets) or cut the breasts in half (lengthwise) and pound to ¼-inch thickness (this will give you four cutlets). Liberally salt and pepper the breasts all over. Set aside.2 large chicken breasts, salt and pepper
- Set up a dredging station: In the first pan, add the flour. In a second pan, add the eggs and lightly beat with a splash (1 tbsp) of water. In a third pan, combine the Panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, 1 teaspoon salt, and ½ teaspoon black pepper.1 cup all-purpose flour, 3 large eggs, 1 cup Panko breadcrumbs, 1 cup Italian breadcrumbs, ½ cup Parmesan cheese
- Dredge each cutlet in the flour (shake off excess), dip in the egg wash, and then press firmly into the breadcrumb mixture until fully coated.
- In a large skillet, heat the olive oil and butter over medium heat. Once the butter is foaming, add the chicken (don't crowd the pan). Fry for 3 to 4 minutes per side until they are crispy and golden. Transfer to a wire rack and continue with the remaining cutlet(s).½ cup olive oil, 4 tablespoon unsalted butter
Prepare the Salad
- In a small jar (with a lid) or a small bowl, add the extra-virgin olive oil, lemon juice, Dijon, and a pinch of salt and pepper. Shake (or whisk) vigorously until fully combined.3 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and pepper
- Place the arugula, tomatoes, and shallot in a large bowl. Toss to combine. Just before serving, drizzle some of the dressing over the salad, and toss until coated (don't overdress! You will have extra dressing for another salad).4 cups arugula, 1 cup cherry tomatoes, 1 shallot
Plate the Dish
- Place one cutlet on each plate. Pile a generous mound of the dressed salad over the side of the cutlet, or directly over the middle of it.
- Scatter the shaved Parmesan curls over the salad and place 1 or 2 lemon wedges on the side. Add a sprinkle of coarse sea salt, if desired.Parmesan cheese, lemon wedges, coarse sea salt
Notes
- Serving Size & Prep: For a dramatic, restaurant-style presentation, butterfly the chicken breasts and pound them into two large, plate-filling cutlets (ideal for 2 servings). Alternatively, cut each breast in half before pounding to create four standard-sized portions that are easier to handle in the pan.
- Maintain the Crunch: To keep the breading perfectly crispy, drain the fried cutlets on a wire cooling rack rather than paper towels; this prevents steam from building up underneath and making the crust soggy.
- The “Last Second” Salad: Only toss the arugula and heirloom tomatoes with the lemon vinaigrette right before you are ready to plate, as the acidity in the lemon juice will wilt the delicate greens if they sit for too long.
- Oil Temperature: If the oil isn’t hot enough, the breading will absorb the fat and become greasy; test the pan by dropping in a few breadcrumbs—if they sizzle and brown immediately, you are ready to fry.
- Fresh is Best: For the most authentic flavor and a golden-brown crust, use freshly grated Parmigiano-Reggiano in your breadcrumb mixture rather than the pre-shredded variety.
Wesley says
Just lovely! The crispy coating is perfect. The salad is prefect. The chicken and salad together is perfect. A PERFECT SCORE for the Gold!