Chicken Milanese is thin, crispy chicken topped with a bright, lemony arugula salad — an easy weeknight dinner that feels restaurant-quality.
Author’s Notes
The London Dinner I Had to Recreate
On a visit to London I had Chicken Milanese at a restaurant and kept thinking about it long after the meal. The combination of ultra-crispy cutlets, a light arugula salad and plenty of fresh lemon was irresistible.
I photographed the dish and texted the picture to my eldest — a big fan of anything crunchy and tomato-forward. I promised to recreate it when I got home and did so the first weekend back. My family loved it, and I kept refining the breading and seasonings until it matched my memory.
Chicken Milanese is elegant enough for guests but simple enough for an ordinary night, which is exactly what I like in a dinner.
Ingredients in Chicken Milanese
| Ingredient | Notes |
|---|---|
| Chicken breasts | Use small to medium, evenly sized breasts. Slice horizontally and pound thin so cutlets cook quickly and evenly. |
| Seasonings | Salt, pepper, garlic powder, onion powder and paprika add a simple, balanced base flavor before breading. |
| Flour, eggs & Dijon | Flour helps the egg adhere; whisk eggs with Dijon to add a touch of tang. Shake off excess at each step for light, crisp breading. |
| Panko, Italian breadcrumbs & Parmesan | A mix of Italian breadcrumbs and panko gives complete coverage with extra crunch. Finely grated Parmesan adds savory depth. |
| Arugula, tomatoes & lemon | Toss the salad just before serving and heap it over hot chicken. Finish with plenty of fresh lemon juice. |
Chelsea’s Tips
Tips for Cooking the Chicken
Frying cutlets well takes a bit of practice. These simple tips will help you get a reliably crisp, golden crust:
- Use a heavy skillet. Cast iron or heavy stainless steel holds heat and browns more evenly.
- Heat the oil properly. Aim for about 350°F; a breadcrumb should sizzle immediately without burning.
- Don’t add chicken too soon. If the oil is too cool the breading will absorb oil and become greasy instead of crisp.
- Work in small batches. Overcrowding drops the oil temperature and causes steaming rather than frying.
- Flip only once. Let the first side become deeply golden before turning to keep the coating intact.
Storage
Chicken Milanese is best fresh from the pan. If needed, you can bread the cutlets up to 4 hours ahead and refrigerate them until you’re ready to fry.
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Chicken Milanese
Equipment
- Large heavy skillet (cast iron or heavy stainless)
Ingredients
- 2 small to medium boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets (about 1 pound)
- 1 teaspoon each: salt, garlic powder, onion powder, paprika
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 teaspoons Dijon-style mustard
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 cup finely grated Parmesan cheese
- 1 cup vegetable oil or canola oil, for frying
- 1/4 cup olive oil (for salad dressing)
- 1 large lemon, cut into wedges
- 2 ounces arugula (about a small handful) plus dressing
- Shaved Parmesan, to taste
- 1 cup cherry tomatoes, halved
Instructions
-
Pound and season the chicken. Pat cutlets dry with paper towels. Place each piece between sheets of plastic wrap and pound with a meat mallet or heavy pan until about 1/4 inch thick and evenly flattened. Mix salt, garlic powder, onion powder, paprika and pepper in a small bowl and season both sides of each cutlet.
-
Set up a three-step breading station. Put flour in one shallow dish. In a second dish whisk eggs with the Dijon until smooth. In a third dish combine panko, Italian breadcrumbs, Italian seasoning and grated Parmesan.
-
Bread the chicken. Dredge one cutlet in flour, tapping off the excess. Dip in the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat both sides. Transfer to a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating adhere.
-
Fry the cutlets. Pour both oils into a large skillet and heat over medium until shimmering, about 350°F. A breadcrumb dropped in should sizzle immediately without burning. Working in batches, fry 1–2 cutlets for 1–2 minutes per side until deeply golden and the internal temperature reaches 160°F. Flip only once to preserve the crust.
-
Drain and rest. Transfer fried cutlets to a clean wire rack and sprinkle with a little additional salt. Let rest 5 minutes before serving; slice if desired.
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Serve. Serve immediately with lemon wedges and a quick arugula salad tossed with tomatoes and shaved Parmesan, dressed lightly with a simple vinaigrette.
Recipe Notes
Note — Quick Arugula Salad: Toss 2 ounces arugula with 1 cup halved cherry tomatoes and shaved Parmesan. For the dressing, combine 1 tablespoon white balsamic vinegar (or white wine vinegar), 1/2 tablespoon Dijon mustard, 1/2 tablespoon honey, 2 tablespoons olive oil and 1/8 teaspoon salt in a jar and shake vigorously until emulsified. Dress the salad just before serving and pile it on top of the hot cutlets.
Storage: The cutlets are at their best fresh. You may bread the chicken up to 4 hours ahead and refrigerate until ready to fry, but fully cooked leftovers will lose some crispness.
Nutrition
Serving: 1 serving | Calories: 448 kcal | Carbohydrates: 27 g | Protein: 35 g | Fat: 21 g
Nutrition values are estimates and should be used as a guideline.