Chicken Milanese features thin, crispy breaded chicken topped with a bright, lemony arugula salad — an easy weeknight dinner that looks and tastes like it came from a restaurant.
Author’s Notes
A London Dinner I Wanted to Recreate
On a recent trip to London I had Chicken Milanese and couldn’t stop thinking about it: golden, crisp cutlets topped with a simple, peppery salad and lots of lemon. I snapped a photo and knew I had to reverse-engineer it at home.
Back home, I made it the first weekend and refined the breading and seasoning through a few rounds until it matched what I remembered. It’s a dinner that feels a little special without being fussy — crisp, fresh, and reliably delicious.
Ingredients in Chicken Milanese
| Ingredient | Notes |
|---|---|
| Chicken breasts | Use small to medium, even pieces. Slice horizontally and pound thin for even cooking. |
| Seasonings | Salt, pepper, garlic powder, onion powder, and paprika add depth before breading. |
| Flour, eggs & Dijon | Lightly shake off excess flour and allow extra egg to drip so the crust stays crisp. |
| Panko, Italian breadcrumbs & Parmesan | A mix of breadcrumbs and panko gives even coverage plus extra crunch. |
| Arugula, tomatoes & lemon | Toss the salad right before serving and pile it over the hot chicken. Bright lemon finish is essential. |
Chelsea’s Tips
Tips for Perfect Chicken Milanese
Frying thin cutlets is quick, but a few simple details make a big difference:
- Use a heavy skillet. Cast iron or stainless steel holds heat and helps the chicken brown evenly.
- Heat the oil properly. Aim for roughly 350°F; a breadcrumb should sizzle immediately without burning.
- Don’t add chicken too soon. If the oil is too cool, the breading will absorb oil instead of crisping.
- Fry in small batches. Crowding the pan drops temperature and causes steaming instead of browning.
- Flip only once. Let the first side get deeply golden so the crust sets and stays intact.
Storage
Chicken Milanese is at its best right out of the oil; leftovers lose crispness. You can, however, do the breading step up to 4 hours ahead and refrigerate until you’re ready to fry.
Quick Tip
If you don’t like arugula, a simple mixed-green salad or a lightly dressed lettuce works well alongside the chicken.
More Chicken Dinners You’ll Love
Dinner
Chicken and Butternut Squash
Dinner
Chicken and Veggies
Dinner
Chicken Burrito Bowls
Dinner
Pesto Chicken Tortellini
Chicken Milanese
Equipment
-
Large skillet
Ingredients
- 2 small to medium boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets (about 1 pound)
- 1 teaspoon each: salt, garlic powder, onion powder, paprika
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 teaspoons Dijon-style mustard
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 cup finely grated Parmesan cheese
- 1 cup vegetable or canola oil (for frying)
- 1/4 cup olive oil (for salad dressing)
- 1 large lemon, cut into wedges
- 2 ounces arugula, plus the dressing below
- Shaved Parmesan, to taste
- 1 cup cherry tomatoes, halved
Instructions
-
Pound and season the chicken. Pat the cutlets dry with paper towels. Place each between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4 inch thick and even. Mix the salt, garlic powder, onion powder, paprika, and pepper and season both sides of each cutlet evenly.
-
Set up the breading station. Put the flour in a shallow bowl. In a second bowl, whisk the eggs and Dijon until smooth. In a third bowl, combine panko, Italian breadcrumbs, Italian seasoning, and Parmesan.
-
Bread the chicken. Dredge each cutlet in flour and gently tap off excess. Dip in the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat well. Transfer to a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating adhere.
-
Fry the chicken. Add the vegetable oil and olive oil to a large skillet and heat over medium until the oil shimmers and reaches about 350°F. Working in batches, fry 1–2 cutlets at a time for 1–2 minutes per side, until deeply golden and cooked through (about 160°F internal). Flip only once.
-
Drain and rest. Transfer fried cutlets to a clean wire rack and immediately sprinkle lightly with salt. Let rest 5 minutes, then slice if desired.
-
Serve. Serve the chicken hot with lemon wedges and a quick arugula salad tossed with the dressing below. Pile the salad over each cutlet or serve on the side.
Recipe Notes
Storage: The cooked cutlets are best fresh. You can bread the chicken up to 4 hours ahead and refrigerate until frying to make service quicker.
Nutrition
Nutrition estimates are provided as an approximation and will vary by ingredients and portions.