- 1½ pounds chicken cutlets (about 4 cutlets)
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups Italian-style bread crumbs
- ½ cup plus 4 tablespoons olive oil
- 1 (5 ounce) package arugula
- ½ pint cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup shaved Parmesan cheese
- kosher salt
- ground black pepper to taste
- 1 lemon, cut into 8 wedges
- Set up a breading station using three shallow dishes. Place the flour in one dish and season with a pinch of salt and pepper. Place the egg and milk in a second dish; season with a pinch of salt and pepper and whisk together. Place the bread crumbs in the third dish.
- Dip each chicken cutlet in the seasoned flour, then egg wash, then bread crumbs. Make sure to coat the cutlets completely in each station. Set breaded cutlets aside.
- Heat ½ cup of olive oil in a large saute pan over medium-high heat. Carefully add the breaded cutlets.
- Fry the chicken on the first side for 2-3 minutes, or until golden brown, then gently flip over and fry on the second side for another 2-3 minutes, or until golden brown. Remove chicken from the oil and drain on paper towel.
- Arrange the arugula on 4 individual serving plates. Distribute tomatoes, cucumber, red onion, olives, and Parmesan cheese over arugula. Drizzle each plate with olive oil and a sprinkle of salt and pepper.
- Slice each chicken cutlet into ½” slices and arrange on each plate.
- Garnish each plate with 2 lemon wedges.
- Note: This can also be served family-style on a large platter.
To make the chicken healthier, bake it instead of frying. Coat with breading as directed in recipe and preheat oven to 375°. Place breaded chicken cutlets on a rimmed baking sheet and bake, turning once, until golden brown and cooked through, 20 to 25 minutes.
What others are saying
Tiana D. says:
This recipe is much easier to make than it looks! I served this dish over pasta I cooked separately, my family went crazy. Breading chicken like this is really simple and much healthier than frying, which I sometimes do for the crunch. This recipe does not disappoint, enjoy!
Jessica Scott says:
such a delicious dish! perfect over a bed of arugula and spinach. we always serve this family style.
Sam Dalton says:
This chicken milanese recipe was everything I expected and more. I skipped the salad and served it over a pasta. Very delicious and flavorful. I especially liked the bread crumbs.