Chicken Milanese Recipe
Crispy chicken Milanese made with thin, breaded cutlets pan-fried until golden and served over fresh greens. This easy recipe comes together fast for a simple, classic dinner.
Ingredients
For the Chicken
- 1 ¼ pounds boneless, skinless chicken breasts, patted dry
- kosher salt and black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs, panko or Italian-style
- ¼ cup grated parmesan cheese
- vegetable oil or light olive oil, for frying
- chopped parsley and lemon wedges for serving
Salad Greens
- 6 cups fresh salad greens, in bite-size pieces (arugula, green leaf lettuce, romaine, radicchio, etc.)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar, balsamic vinegar, or fresh lemon juice
- kosher salt and freshly ground black pepper
- shaved or grated parmesan cheese
- fresh oregano, basil leaves, or flat-leaf Italian parsley
Instructions
- Slice chicken breasts in half horizontally, then pound to an even ¼-inch thickness.
- Season chicken cutlets with salt and pepper.
- Set up three large plates or shallow bowls: flour in one, beaten eggs in a second, and breadcrumbs mixed with parmesan in the third.
- Dredge each cutlet in flour, then egg, then breadcrumbs. Press lightly so the coating sticks. Place on a plate.
- Heat ½ inch of oil in a large heavy skillet over medium to medium-high heat.
- Add cutlets without crowding. Cook 2–3 minutes per side until golden brown, flipping with tongs.
- Transfer to a wire rack or paper towel-lined plate and squeeze fresh lemon over the top.
- Cook remaining chicken in a second batch, lowering the heat slightly before adding them to the oil.
- In a large bowl, toss salad greens with olive oil and vinegar or lemon juice. Season with a pinch of salt and freshly ground black pepper.
- Spread greens on a serving platter. Place the hot chicken cutlets on top.
- Finish with shaved parmesan, herbs, and lemon wedges.
Notes
Storage and Reheating
Store leftover chicken and salad separately in airtight containers. Refrigerate the chicken for up to 3 days.
The salad is best eaten fresh, but can hold for up to 1 day if kept undressed.
Reheat the chicken in a 375°F oven or air fryer for about 5 minutes.
Nutrition
Calories: 658.7kcalCarbohydrates: 43.9gProtein: 42.5gTotal Fat: 33.9gSaturated Fat: 6.3gCholesterol: 178mgSodium: 676.3mgPotassium: 767.3mgFiber: 2.2gSugar: 2.6gNet Carbohydrates: 41.7g
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