Tender breaded chicken cutlets are pounded thin and lightly pan-fried to create a crispy coating. Served with a zesty arugula salad, this Chicken Milanese recipe is certain to be a family favorite.
Years ago, when I was studying in London, I flew to Milan to meet my dad, who was there on business. For a few glorious days, I got to dine with him and his colleagues at some of Milan’s best restaurants, a welcome change from my daily diet of British cafeteria food!
I still remember the plate of Cotoletta alla Milanese that was set before me at one restaurant—a breaded veal cutlet so large it covered the dinner plate. It was topped with a bright green mound of fresh arugula lightly dressed with oil and lemon juice and garnished with shavings of Parmigiano-Reggiano cheese.
I vowed to teach myself how to make it one day, and I did. Except, instead of veal, I use boneless, skinless chicken breasts. They are easier to source and less expensive. Plus, they are completely transformed from ho-hum into something special when given the Milanese treatment. Since then, Chicken Milanese has become a family favorite in our house; try it, and I’m sure it will become a favorite in your home too.
Table of Contents
What is Chicken Milanese?
Chicken Milanese is a clever, economical riff on Cotoletta alla Milanese, a classic dish from the restaurants of Milan. This adapted version is a popular menu item in many Italian-American restaurants and also a favorite with home cooks.
The original recipe calls for pounding a bone-in veal chop until it is super-thin, breading it, and frying it in butter until beautifully browned and crisp.
Tender butterflied and pounded chicken breasts take the place of veal in this riff. My recipe also replaces the butter with a mix of sunflower and olive oil, cutting the richness of the dish without cutting flavor. The chicken cutlets are crisp, juicy, and tender, and the accompanying arugula salad—served either on the side or atop the cutlets—adds color and a bright, zesty flavor.
What’s in Chicken Milanese?
You don’t need any special ingredients to make chicken Milanese; you’ll find most of them at your local grocery store. As for the Parmesan cheese, be sure to get the good stuff—imported Parmigiano-Reggiano. The flavor makes a big difference.
For the chicken cutlets:
- Chicken breasts: You’ll need 4 boneless, skinless chicken breasts for this recipe, each weighing about 6 ounces. For classic large cutlets, butterfly each piece so that it opens into a heart-shaped “book.” Then pound them lightly to make them thinner, so that they cook quickly and evenly. For smaller cutlets, which can be a little easier to work with, simply cut them into 8 cutlets. For a shortcut, buy already-prepared cutlets from your butcher or supermarket.
- Salt and pepper: Chicken breasts are mild in flavor, so season them lightly before breading.
- Flour and eggs: Dipping the cutlets first in all-purpose flour, then in beaten eggs, helps the breadcrumb coating adhere.
- Breadcrumbs give the cutlets a crunchy texture. You can use homemade, standard dry, or Panko breadcrumbs in this recipe.
- Parmesan cheese: I add a handful of freshly grated Parmigiano-Reggiano cheese to my breadcrumb mixture. At serving time, I scatter shavings of cheese on top of the arugula salad garnish. In both uses, it adds an extra umami kick.
- Italian seasoning: I use Homemade Italian Seasoning to season my breadcrumbs. It’s easy to make, but you can also use a store-bought version.
- Oil for frying: I use a combination of extra virgin olive oil and sunflower oil for frying. The sunflower oil cuts the richness of the olive oil and, in my opinion, achieves a lighter result without compromising flavor.
For the arugula salad:
- Baby arugula: This spicy green adds color, and it punches up the flavor of the dish.
- Lemon juice: A squeeze of fresh lemon juice brightens the flavor of the greens.
- Extra virgin olive oil: Use a high-quality oil that tastes fresh—think cut grass, tomatoes, and a hint of pleasing bitterness.
- Cherry tomatoes and Parmesan cheese: These two ingredients are optional, but they add more pops of color and flavor to your chicken Milanese.
How to Make Chicken Milanese
Making chicken Milanese is as easy as 1-2-3: Butterfly the chicken breasts to make cutlets, bread them, and then fry them. The final flourish of topping the warm cutlets with arugula salad is so easy it barely counts as a step! Here’s how to make them.
- Prepare the cutlets. Place 4 boneless, skinless chicken breasts on a large cutting board. To make the cutlets, use your palm to gently press each one to prevent it from sliding while you slice through it horizontally with a sharp knife. Next, place each cutlet between two sheets of waxed paper or plastic wrap and pound it gently with a meat mallet just enough to even out its thickness. Each cutlet should be about 1/3 inch thick. Season both sides of the cutlets with salt and pepper.
- Set up your dredging station. You’ll need three wide, shallow bowls. Place about 3/4 cup flour in the first bowl. Crack 2 eggs into the second bowl and whisk them lightly. Have a third egg at the ready, in case you need to replenish. Place 1 1/4 cups unseasoned breadcrumbs, about 1/4 cup freshly grated Parmigiano cheese, and 2 teaspoons Italian seasoning into the third bowl and stir with a fork to combine. Line a baking sheet with waxed or parchment paper to hold the breaded cutlets.
- Dredge the cutlets. Working with one cutlet at a time, dip it first in flour, taking care to coat it on all sides. Shake off the excess flour and then place the cutlet in the bowl of beaten eggs. Use a fork to pierce it and turn it over, so that it is completely coated. Lift the cutlet out, letting any excess egg drip back into the bowl. Place the cutlet in the breadcrumbs and coat it on both sides, pressing the breadcrumbs gently to make sure they stick. Set the breaded cutlet on the prepared baking sheet. Repeat with the remaining cutlets. Let them rest while you heat the oil.
- Fry the cutlets. Heat the oven to 200°F and set a platter inside to warm. Place a wire rack in a baking sheet and set it near the stovetop. Pour 2 tablespoons of olive oil and 2 tablespoons of sunflower oil into a heavy-bottomed skillet and set it over medium heat. Once the oil shimmers, lay two to three cutlets in the pan—as many as will fit without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over and brown the other side, another 3 to 4 minutes. The cutlets should be golden. Once browned, transfer the cutlets to the wire rack to drain briefly; then transfer them to the platter inside the oven. Repeat with the remaining cutlets, adding more oil between batches if needed. Leave the fried cutlets in the oven while you make the salad.
- Make the arugula salad. Rinse and dry the arugula and place it in a bowl. Squeeze the juice of 1/2 lemon over the arugula and season with a pinch of salt. Drizzle in just enough extra virgin olive oil to coat the leaves and make them shiny—2 to 4 tablespoons. Slice the cherry tomatoes into quarters with a sharp paring knife and put them into a small bowl. Use a vegetable peeler to make shavings of Parmesan cheese—you’ll need about 1/2 cup.
- Assemble and serve the chicken. Remove the platter of cutlets from the oven. If serving family-style, top the cutlets with the arugula salad, mounding it along the center of the platter. Scatter the cherry tomatoes and parmesan shavings on top and serve. If you prefer making individual servings, place a cutlet on each plate and top each with a mound of arugula salad. Garnish with cherry tomatoes and parmesan shavings and serve.
What to Serve with Chicken Milanese
Between the generous, breaded cutlets and the zesty salad, this savory dish is a meal in itself. But it’s a good bet your family wouldn’t turn down a slice of Ciabatta Garlic Bread to go with. Or, for a weekend feast, make a batch of Rosemary Focaccia with Roasted Garlic. Need a cocktail recommendation? Make a Negroni. If you’re craving dessert, try our olive oil and lemon ice cream.
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Chicken Milanese
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts, each weighing about 6 ounces (or 1 1/2 pounds prepared chicken cutlets)
- Salt
- Freshly ground black pepper
- 3/4 cup all purpose flour
- 2 to 3 large eggs, lightly beaten
- 1 1/4 cups unseasoned breadcrumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 teaspoons Italian seasoning
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons sunflower oil, plus more as needed
For the salad:
- 6 cups baby arugula
- 1/2 lemon, juiced
- Salt
- 2 tablespoons extra virgin olive oil
- 12 cherry tomatoes, quartered
- Shaved Parmigiano-Reggiano cheese to garnish
Instructions
- Prepare the cutlets. Place one of the chicken breasts on a large cutting board and slice partway through it horizontally with a sharp knife. Lift the top of the breast as you go and keep slicing, but don’t slice all the way through. Leaving the top and bottom halves attached, open the breast up like a heart-shaped book and pat it down to flatten it out a bit. Cut the remaining breasts the same way for a total of four large cutlets. For smaller cutlets, which can be easier to work with, slice each breast in half horizontally to yield 8 smaller cutlets total. Place each cutlet between two sheets of waxed paper or plastic wrap and pound it gently with a meat mallet just enough to even out its thickness. Season both sides of the cutlets with salt and pepper.
- Set up your dredging station. You’ll need three shallow bowls or pie plates. Place about 3/4 cup flour in the first bowl. Crack 2 eggs into the second and whisk them lightly. Have a third egg on hand in case you need to replenish. Place the 1 1/4 cups breadcrumbs, 1/4 cup freshly grated Parmigiano cheese, and 2 teaspoons Italian seasoning into the third bowl and toss with a fork to combine. Line a baking sheet with waxed paper or parchment for holding the breaded cutlets.
- Dredge the cutlets. Working with one cutlet at a time, dip it first in flour, taking care to coat it on all sides. Shake off the excess flour and then place the cutlet in the bowl of beaten eggs. Use a fork to pierce it and turn it over, so that it is completely coated. Lift the cutlet out, letting any excess egg drip back into the bowl. Place the cutlet in the breadcrumbs and coat it on both sides, pressing the breadcrumbs gently to make sure they stick. Set the breaded cutlet on the prepared baking sheet. Repeat with the remaining cutlets. Let them sit while you heat the oil.
- Fry the cutlets. Heat the oven to 200°F and slide in an oven-proof platter large enough to hold all the fried cutlets. Place a wire rack over a baking sheet and set it near the stovetop. Pour 2 tablespoons of olive oil and 2 tablespoons of sunflower oil into a heavy-bottomed skillet and set it over medium heat. When the oil is shimmering, lay two or three cutlets in the pan—as many as will fit comfortably without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over with tongs and brown the other side, another 3 to 4 minutes. The cutlets should be golden and not too dark. If they are browning too quickly, turn down the heat. Once browned, transfer the cutlets to the wire rack to drain briefly; then transfer them to the platter in the oven. Repeat with the remaining cutlets, adding 1 or 2 tablespoons more olive or sunflower oil between batches if needed.
- Make the arugula salad. Place the arugula in a bowl. Squeeze the juice of 1/2 lemon over the leaves and season with a generous pinch of salt. Drizzle in olive oil, and toss gently to coat the leaves. Have the quartered cherry tomatoes and shaved Parmigiano-Reggiano at the ready.
- Plate and serve. Remove the platter of cutlets from the oven. To serve the chicken Milanese family-style, mound the arugula salad along the center of the platter. Scatter the cherry tomatoes and Parmigiano shavings on top and serve. To serve individually, place a cutlet on each plate. Divide the arugula salad among the plates, mounding it on top of the cutlets. Top each with some of the quartered cherry tomatoes and shaved Parmigiano-Reggiano cheese. Serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To make four restaurant-style plate-sized cutlets, instead of 8 smaller ones, don’t slice all the way through the breast; lift the top as you go to separate it from the bottom and continue to slice just until you are able to open the piece in two, like a book. You should end up with a large, heart-shaped cutlet. Pound it out as instructed.
Nutrition
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Omg I made this for dinner tonight. This is easy and delicious. My only change was using Panko because that’s what I had on hand, but otherwise it was made as written. It’s going into my healthy tried and true file and will be in my rotation. Great company recipe too!
Wonderful! Thanks, Judith!
Tender and delicious
This whole meal, the chicken and the salad will be on repeat regularly. Simple, DELICIOUS and healthy. Thank you for this recipe. You never disappoint me😊👍
You’re so sweet, Sheila! Thank YOU!