Chicken Milanese is a classic Italian dish of crispy fried chicken cutlets paired with a fresh arugula, tomato, and Parmesan salad. This meal feels light yet satisfying at the same time, and is perfect for any weeknight.
The BEST Crispy Chicken Cutlets
This is one of my favorite chicken dishes! I am all about super crispy, panko-coated, fried Italian chicken cutlets, and the simple arugula salad with a red wine vinaigrette pairs so beautifully.
I love the burst of sweetness that comes from cherry tomatoes and the bite from the vinegar; it helps to balance the richness of the fried chicken, and the salad overall makes this a well-balanced meal.
The recipe makes 4 servings, but if you’re cooking for 2 or just for yourself, it’s easy to cut in half. The fried cutlets are also delicious the next day as a sandwich or a topping for a new salad.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Cutlets: It can be convenient to buy chicken cutlets already sliced at the grocery store. If you’d rather, you can also buy boneless, skinless chicken breasts and slice them into thin pieces instead.
- Flour, Eggs, and Panko Breadcrumbs: Create a three-step breading station by placing the flour in one shallow dish with some salt, beaten eggs in another, and the breadcrumbs in a third. I usually pulse half of the breadcrumbs in my food processor so that they stick better and give even coverage. Regular breadcrumbs can be used, but panko gives a lighter, crispier texture to this breaded chicken. To make gluten-free chicken Milanese, use all-purpose gluten-free flour and gluten-free panko breadcrumbs.
- Oil: You’ll need oil for frying the chicken cutlets. Lately, I’ve been using avocado oil for this, but you could also use light olive oil, vegetable oil, or canola oil.
- Salad Ingredients: Fresh arugula, cherry tomatoes, and shaved parmesan cheese make up a simple, flavorful side dish. If you’re not a fan of arugula, this will also work with baby spinach, endive, or any other type of lettuce you enjoy.
- Salad Dressing: Mix extra virgin olive oil, red wine vinegar, salt, and pepper together right in the salad bowl before you add the greens. It’s so easy, yet so delicious!
Tip!
Pound the chicken cutlets between sheets of plastic wrap with a meat mallet until they are even in thickness. This way, they’ll cook quickly. Thin breaded cutlets only take about three minutes per side to fry. If you don’t have a mallet, use a heavy rolling pin!
Recipe Tips
- For more flavor, mix grated Parmesan or fresh chopped parsley into the breadcrumbs.
- When breading the chicken, use a fork, tongs, or rubber gloves to keep your hands clean. It can also be helpful to try and keep one hand dry and the other wet to avoid a thick coating of breading on your fingers.
- Fry the chicken in batches so that you don’t overcrowd the pan. I usually only fry one or two at a time, which is my best tip for getting super crispy, evenly browned chicken cutlets.
- To keep the chicken cutlets warm while you fry the others, place the fried cutlets on a wire rack set over a sheet pan. Keep them in an oven that is set to 200°F/90°C for up to an hour before dinner.
- Make ahead: Bread the cutlets and refrigerate them for up to 4 hours before frying.
- Salad options: This tomato arugula salad is wonderful, especially when you use really flavorful tomatoes and freshly shaved cheese. The cutlets will also be delicious with my classic homemade Caesar salad if you’d like to try something different.
- For a more filling dinner, serve chicken Milanese with roasted potatoes or garlic butter pasta.
Delicious Italian Chicken Recipes
More Chicken Recipes →
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Milanese with Arugula Salad
Equipment
- cutting board
- Meat mallet or pounder
- Shallow dishes (for the dredging station)
- Large skillet
- Tongs
Ingredients
Chicken
- 1 ½ pounds (680 g) chicken cutlets about 6 pieces
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt plus ¼ teaspoon for flour
- ½ teaspoon ground black pepper
- 2 large eggs beaten
- 2 cups (100 g) breadcrumbs panko or regular
- ¼ cup (60 ml) oil for frying, I use avocado oil
Salad
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups (60 g) fresh arugula
- 1 cup (150 g) cherry tomatoes, halved
- 2 tablespoons (10 g) shaved Parmesan cheese
Instructions
- Place chicken cutlets on a cutting board, cover the top with plastic wrap, then pound with a meat mallet until even in thickness.
- Season both sides of the chicken cutlets with salt and pepper.
- In a shallow dish, mix flour with ¼ teaspoon salt. Place beaten eggs in a second dish. Place breadcrumbs in a third dish.
- Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
- Heat oil in a large skillet over medium heat. Fry 1-2 cutlets at a time, turning once, until golden brown and cooked through, 3-4 minutes per side. Transfer to a paper towel-lined plate.
- In a large bowl, whisk olive oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Add arugula and cherry tomatoes, tossing to coat.
- Divide salad among plates and top with shaved Parmesan. Serve with chicken cutlets and lemon wedges on the side.
Notes:
- Panko breadcrumbs give the breading a light, crispy texture. I like to blend half of the breadcrumbs in a blender or food processor to get the best coverage.
- Frying in batches prevents overcrowding, which ensures even browning. I only fry one or two cutlets at a time.
- Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for 5 minutes at 350°F (180°C).
- The salad is best enjoyed shortly after it’s made.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
More Ways to Serve Chicken Milanese
Looking to make dinner a bit more exciting? This dish is an Italian classic and perfect with this easy salad, but feel free to skip the salad and do something different instead!
Add marinara sauce and mozzarella cheese to the cutlets and broil until bubbly. You’ve just made chicken parmesan, which will be delicious with spaghetti or fettuccine alfredo.
If you have extra time and are a bit hungrier, try serving some of these appetizers or sides to make your meal bigger and more substantial:
Leave a Review!