Chicken Milanese

Image of Jennifer Spaide
Rated 5.0 based on 3 customer reviews
Chicken Milanese
Chicken Milanese


  • 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


  1. 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.
  2. 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.
  3. Heat ½ cup of olive oil in a large saute pan over medium-high heat. Carefully add the breaded cutlets.
  4. 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.
  5. 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.
  6. Slice each chicken cutlet into ½” slices and arrange on each plate.
  7. Garnish each plate with 2 lemon wedges.
  8. Note: This can also be served family-style on a large platter.
Mealthy tip:

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.

For more Italian inspired recipes, check out:

Air Fryer Chicken Parmesan

Classic Chicken Parmigiana

Chicken Tetrazzini


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Tiana D.

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!

Image of Sam Dalton

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.

Image of Jessica Scott

Jessica Scott says:

such a delicious dish! perfect over a bed of arugula and spinach. we always serve this family style.