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A crisp, golden chicken cutlet with a bright tomato-and-arugula salad is one of those meals that looks like effort but comes together fast. This Crispy Chicken Milanese delivers a crunchy panko coating, tender pounded chicken, and a peppery salad that cuts through the richness. It’s perfect for a weeknight when you want something special without fuss or for a casual Sunday supper when guests drop by. If you prefer less oil, try our crispy air fryer chicken tenders for a similar crunch with less hands-on frying.
Why you’ll love this Crispy Chicken Milanese Recipe
This recipe is fast, impressive, and uses simple pantry ingredients to make a restaurant-style dinner at home. The thin, pounded cutlets cook quickly, and the panko gives a light, shattering crust rather than a heavy breading. The tangy tomato-shallot salad on top keeps each bite fresh and balanced.
“This is the kind of weeknight dinner that feels elevated but really comes together in 30 minutes.”
It’s ideal for weeknights, casual dinner parties, and even brunch when you want something savory and bright.
How this recipe comes together
Start by slicing and pounding the chicken thin so it cooks evenly and stays tender. Set up a simple dredging station with flour, egg wash, and panko, and coat the cutlets just before frying. A hot skillet gives you a golden, crisp crust in about 5 minutes per side. While the last cutlets rest, toss the shallot, tomatoes, olive oil, and vinegar into a quick salad that you heap on top of the chicken. Total hands-on time is short, and most of the work happens in parallel.
What you’ll need
- 3 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 eggs, whisked
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup panko bread crumbs
- 1/4 cup oil for frying, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small shallot, thinly sliced
- 1 pint cherry tomatoes, halved
- 2 cups baby arugula
- 1/4 cup basil leaves
- 1 lemon, cut into wedges
Notes and substitutions:
- Chicken: Thin-sliced boneless breasts are ideal; you can use thin boneless thighs for more fat and flavor. If you shred leftovers, they’re perfect for cheesy garlic chicken wraps.
- Panko gives the lightest crunch. For gluten-free, use gluten-free panko or crushed cornflakes.
- If you don’t have red wine vinegar, lemon juice, or white wine vinegar will work.
Step-by-step instructions
- Slice and pound the chicken: Slice each breast in half lengthwise into two thin fillets. Place between plastic wrap and gently pound to about 3/8 inch thickness. (This ensures even cooking.)
- Prep dredging stations: Put flour in one shallow bowl; whisk milk and eggs with 1/2 tsp salt and 1/2 tsp pepper in a second bowl; place panko in a third.
- Coat the chicken: One at a time, dredge each fillet in flour (shake off excess), dip into the egg wash, then press into panko so crumbs adhere; set on a wire rack.
- Heat the pan: Warm 2 tablespoons oil in a heavy skillet over medium-high until shimmering (aim for roughly 325–350°F surface temp; oil should ripple but not smoke).
- Fry the first batch: Fry cutlets without crowding, about 4–6 minutes per side, until deep golden and an instant-read thermometer reads 165°F in the thickest part. (Look for clear juices and an even golden color.) Transfer to a wire rack to drain and rest 3–5 minutes.
- Repeat frying: Add the remaining 1 tablespoon of oil if needed and fry the remaining cutlets with the same doneness cues. Rest on the rack to keep the crust crisp.
- Make the salad: In a medium bowl, whisk together 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 1/2 tsp kosher salt, and fresh black pepper to taste. Add shallots and tomatoes; toss to coat, then toss with arugula and basil.
- Serve: Top each chicken cutlet with a generous handful of the arugula–tomato salad and serve with lemon wedges.
Best ways to enjoy it
Plate the cutlet whole for a rustic look, or slice it across the grain for easy sharing and a prettier presentation. Garnish with extra basil leaves and a squeeze of lemon to brighten the flavors. Serve with simple sides like herbed roasted potatoes, crusty bread, or a gentle risotto. For a brunch spread, pair with a zesty tart or our breakfast pizza recipe to make a weekend meal feel indulgent and varied.
How to store and freeze
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep salad separate to prevent sogginess.
Freezer: Flash-freeze breaded, cooked cutlets on a tray, then transfer to a freezer bag for up to 8 weeks. Thaw overnight in the fridge before reheating.
Reheating: Re-crisp in a 375°F oven for 10–12 minutes, or air-fry at 350°F for 5–7 minutes. Always reheat to an internal temperature of 165°F. Avoid microwaving if you want to preserve crunch.
Food safety: Refrigerate leftovers within two hours of cooking. Discard if left at room temperature longer than two hours.
Pro chef tips
- Don’t skip the thin pounding; it’s the trick to tender, fast-cooking cutlets.
- Keep the breading station dry and work quickly; wet panko clumps won’t crisp.
- Use a metal spatula and a wire rack to keep cutlets crisp after frying. Paper towels trap steam and soften the crust.
- Control oil temperature by adjusting the heat: too cool and the crust absorbs oil; too hot and the exterior burns before the center cooks.
- If you have trimmings or extra cooked chicken, use them the next day in a comforting casserole, such as chicken broccoli rice casserole, to avoid waste.
Recipe variations
- Parmesan-Panko Milanese: Mix 1/4 cup finely grated Parmesan into the panko for a nuttier crust.
- Lemon-Caper Dressing: Add capers and extra lemon zest to the tomato salad for briny brightness.
- Gluten-free: Swap in gluten-free panko and rice flour for a safe alternative.
- Baked version: For less oil, bake at 425°F for 12–15 minutes, flipping once; finish under the broiler for a minute to crisp.
Your questions answered
Q: Can I prep the chicken ahead of time?
A: Yes. Bread the cutlets and arrange them on a rack covered loosely with plastic in the fridge for up to 24 hours; fry just before serving for best crispness.
Q: What if I don’t have panko?
A: Use regular breadcrumbs or crushed crackers, though panko gives the lightest, crispiest result.
Q: How do I keep the crust from getting soggy?
A: Rest fried cutlets on a wire rack (not paper towels) and serve the salad on top only at the last minute. Store salad separately from leftover chicken.
Q: Is this safe to freeze?
A: Yes, freeze cooked, breaded cutlets for up to 8 weeks. Thaw in the refrigerator and reheat to 165°F before serving.
Final notes: This recipe is forgiving and flexible. Focus on thin, even chicken, a hot pan, and a bright salad to balance the richness. With a few easy tips, you’ll get a reliably crispy outside and juicy inside every time.
Crispy Chicken Milanese
Ingredients
For the Chicken
- 3 pieces boneless skinless chicken breasts Thin-sliced breasts are ideal; thighs can be used for more flavor.
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 pieces eggs, whisked
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup panko bread crumbs For a crispy coating; gluten-free options available.
- 1/4 cup oil for frying, divided
For the Salad
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar Can substitute with lemon juice or white wine vinegar.
- 1 small shallot, thinly sliced
- 1 pint cherry tomatoes, halved
- 2 cups baby arugula
- 1/4 cup basil leaves
- 1 piece lemon, cut into wedges
Instructions
Preparation
- Slice each chicken breast in half lengthwise into two thin fillets. Place between plastic wrap and gently pound to about 3/8 inch thickness.
- Set up a dredging station with flour in one bowl, whisked milk and eggs mixed with salt and pepper in a second bowl, and panko in a third.
Cooking
- Dredge each chicken fillet in flour, dip in the egg wash, then press into the panko to adhere.
- In a heavy skillet, heat 2 tablespoons of oil over medium-high until shimmering.
- Fry the cutlets without crowding for about 4–6 minutes per side, until deep golden and cooked through.
- Transfer to a wire rack to drain and rest for 3–5 minutes.
- Repeat frying with remaining cutlets, adding more oil if needed.
Salad Preparation and Serving
- In a medium bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Add shallots and tomatoes; toss to combine.
- Toss the salad with arugula and basil.
- Top each chicken cutlet with the salad and serve with lemon wedges.
