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chicken milanese recipe

Chicken Milanese Recipe

Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan-fried to perfection and served with a light arugula salad.
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 522kcal


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, microgreens, 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.



Chef Notes:
  • You can absolutely serve your chicken Milanese with other side dishes such as risotto or a creamy polenta recipe.
  • 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.
  • How to Reheat: Add the chicken parmigiana to a casserole dish and top off with foil.  Bake in the oven for 8-10 minutes at 375° or until warm.
  • How to Store: Store the chicken milanese covered in plastic in the refrigerator for up to 3 days.  Be sure to keep the salad separate from the chicken milanese.  Chicken milanese freezes well covered individually in plastic for up to 2 months.  The salad will not freeze.


Calories: 522kcal | Carbohydrates: 27g | Protein: 47g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 577mg | Potassium: 835mg | Fiber: 1g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 10.1mg | Calcium: 240mg | Iron: 2.9mg