Chicken Milanese Recipe with Crispy Arugula Salad

Chicken Milanese is a simple dish that delivers big flavor with minimal effort.

The richness of thin, crispy chicken cutlets is perfectly balanced with a bright, peppery arugula salad and ripe tomatoes.

This is a restaurant favorite that we’re making at home now, and guess what? It’s even better than the restaurant, and the whole family agrees! 

What is Chicken Milanese?

A classic Milanese recipe features thinly pounded, pan-fried breaded chicken that is contrasted with a light, crisp salad.

Traditionally, the golden brown chicken is accompanied by an arugula salad and lots of fresh lemons. 

Unlike heavier dishes like Chicken Parmesan, this presentation of chicken cutlets is a little lighter and lets their crispy texture shine. 

Ingredients

• Boneless skinless chicken breasts
• Italian seasoned breadcrumbs
• Eggs
• All purpose flour
• Extra virgin olive oil
• Arugula
• Honey
• Fresh lemons
• Ripe tomatoes
• Garlic
• Fresh mozzarella cheese

How to Make Chicken Milanese

Tenderize the Chicken

Place a piece of chicken between two sheets of parchment paper or plastic wrap. 

Give it several good whacks with a kitchen mallet until it becomes flat. Depending on the thickness of the chicken breast, I’ll give it a few dozen whacks. 

You want a nice, evenly thin chicken breast. 

Heat the Oil

Pour about 1/4 inch of olive oil into a large skillet. The oil should completely coat the pan, and then some. 

We aren’t looking for the chicken to float in the oil, but we also want to create enough of a barrier between the chicken and the pan. 

Heat the oil over medium-low heat while you set up your dredging station. 

Set up your Breading Station

Grab three shallow bowls and line them up next to each other. 

The first bowl should have the flour. The next bowl should have the beaten eggs, and the last bowl will have the breadcrumbs. 

Dredge and Fry the Chicken

Coat a piece of chicken on both sides with flour. Then, coat it with beaten egg. Let the excess drip off and then dredge it in the breadcrumb mixture. 

Now, place the chicken into the hot oil.

When you do this, it should not be a big sizzle that you see or hear. It should be a soft bubbling around the edges of the chicken. If the sizzle is any bigger than this, your oil is too hot. 

Watch your chicken frying low and slow, and check for the edges to start turning golden brown. Peek underneath to see the color. Once the chicken is golden, flip it. 

If you have a kitchen thermometer, check for an internal temperature of 165F degrees.

Now, remove the chicken onto a wire rack set over paper towels. 

Make the Arugula Salad

In a salad bowl, whisk together the lemon juice, garlic and honey.

Then, slowly incorporate the olive oil and season with salt and pepper. 

Plate the Meal

To serve, place a cutlet or two on a serving plate. Then, place the arugula salad on top of the chicken.

Top the salad with tomatoes and fresh mozzarella cheese. 

Watch how to make Chicken Milanese!

Serving Suggestions

Garnishes: Serve Chicken Milanese with wedges of lemon and shaved Parmesan cheese for a picture perfect presentation.

Side Dishes: Roasted potatoes or a light pasta make delicious accompaniments to this dish.

​Carbs: Enjoy your meal with homemade garlic knots, pull apart garlic bread or a loaf of crusty bread. 

Tips for Success

• Use a meat mallet. Pounding the chicken with a mallet is the best way to tenderize the meat and even it out so you get a fork-tender, evenly cooked cutlet every time.
• Don’t overcrowd the pan. Cook the chicken in batches for the best results.
• Cook low and slow. If your chicken is rapidly sizzling, the heat is too high. Cooking at a medium-low temperature will give you a juicy cutlet with golden brown crust. 
• Rest chicken on a wire rack instead of a paper towel. This will allow the excess oil to drip off and the crust to remain nice and crispy.
• Slice the breasts in half. If your chicken breasts are especially thick, use a sharp knife to slice them in half horizontally before pounding.
• Dress the salad just before serving. Dressing it too soon will make the arugula soggy.

Storage Instructions

Store the breaded chicken cutlets in an airtight container or wrapped in foil in the refrigerator.

Reheat them in the oven or air fryer to restore their crispy texture. 

Store the arugula salad in a separate container in the refrigerator. Be sure to enjoy leftover salad the next day, or it will probably become too soggy. 

What is the difference between Chicken Milanese and chicken cutlets?

Chicken cutlets are thin chicken breasts without any skin or bones that have been pounded with a mallet to encourage even cooking. 

Italian chicken cutlets are traditionally coated in breadcrumbs and pan fried until golden. 

Chicken Milanese is an Italian main course that tops chicken cutlets with a fresh, lightly dressed salad like arugula.

Chicken Milanese traditionally uses fresh wedges of lemon and shaved Parmesan cheese to complement the dish.

When you make this Chicken Milanese recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more chicken recipes, try these:

• Grilled Teriyaki Chicken Skewers
• Chicken Laredo with Caramelized Onions and Peppers
• Oven Baked Italian Chicken Tenders