Crispy Chicken Milanese
A quick and impressive meal featuring crispy chicken cutlets topped with a fresh tomato and arugula salad, perfect for weeknights or casual gatherings.
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.
Notes
Keep the breading station dry and work quickly. Store salad separately from leftover chicken to avoid sogginess.