Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan fried to perfection and served up with a light arugula salad.
Oh man is this chicken Milanese a keeper.
Chicken Milanese is easy to make, it’s delicious, and in true fashion it’s incredibly classic.
You know I’ve been on this mission lately to discover the most authentic version of these traditional recipes, and this chicken Milanese recipe smokes it!
What is Chicken Milanese
Chicken Milanese is essentially a pounded-out chicken cutlet that is breaded and fried. Simple as that.
Anything that is alla Milanese really means in the style of Milan, which is a city in North Italy.
You can alla Milanese a steak, veal, or even this Pork Milanese with Spring Kale Salad Recipe that I made back in the day, and of course can make chicken Milanese.
Traditionally a chicken Milanese would be served by itself, with pasta, or with a light green’s salad with tomatoes and herbs.
Chicken Milanese Recipe
One thing that I’ve discovered about all these classic recipes is that they are incredibly simple, and this chicken Milanese recipe is no different.
When these original recipes were created most of the earth was poor, so people made food with what was on hand and tried to figure out how to make it as delicious as possible.
I’m guessing in Milan some local Italians had some leftover crusty bread that they thought could be ground up and used as breading. BRILLIANT, we’ll make chicken Milanese!!
Much like this Chicken Cacciatore Recipe, this chicken Milanese used what was available and how to hook it up with lots of love.
I can’t tell you how much I’ve loved digging into these old recipes to discover they are so much simpler than what we’ve been told, just like this antipasto plate!
Ways to Cook Chicken Milanese
There are really only a few ways to cook chicken Milanese.
You can either fry it up in some oil, or gently cook it in a small amount of oil and bake it in the oven.
Baked chicken Milanese is great and a super easy way to use less oil and make sure the chicken is cooked through.
Now, if you’re asking me, I prefer to cook chicken Milanese in olive oil because golly is it so good.
Thanks for hanging around you guys and be sure to comment below the recipe and let me know what you think?!
Chicken Milanese Recipe
For the Arugula Salad:
- 8 cups baby arugula
- 1 cup micro greens
- 1 cup sliced assorted cherry tomatoes
- ½ peeled and thinly sliced red onion
- 1 cup shaved parmesan cheese
- juice of 1 lemon
- 2 tablespoons honey
- ½ cup extra virgin olive oil
- sea salt and cracked pepper to taste
For the Chicken
- 2 cups flour
- 6 eggs
- 4 cups bread crumbs
- 8 chicken cutlets pounds to ¼” thick
- sea salt and pepper to taste
- finely chopped fresh parsley for garnish
- olive oil for frying
- Salad: In a large bowl toss together the arugula, micro greens, tomatoes, red onions, cheese, salt and pepper and keep cool until ready to serve.
- Next, in a medium size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside.
- Chicken: In a medium size baking pan or bowl mix together the flour, salt and pepper and set aside.
- In a separate second medium size baking pan or bowl whisk together, the eggs and salt until combined and set aside.
- In a separate third medium size baking pan or bowl mix together, the bread crumbs and salt until combined and set aside.
- Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
- Add about ½ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
- Serve the cooked chicken Milanese with the salad and lemon vinaigrette.