Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad Recipe


Simple and Elegant, Chicken Milanese

Ready in 30 minutes 

Chicken Milanese is simple a crispy fried chicken cutlet.  Chicken Milanese is an Italian classic and served with a squeeze of lemon and simple arugula salad with a simple balsamic vinaigrette.  Simply delicious.

Everyone loves this recipe,  It’s so simple and fast, you can have a yummy home-cooked meal on the table in less than 30 minutes.

Chicken Milanese is so simple and elegant. Once you’ve tried this chicken Milanese recipe you crave it at least once a week.

The secret to the perfect chicken Milanese is to cut the chicken breasts in half horizontally, pound them super thin.

Chicken Milanese is simply a pan-fried chicken cutlet, that’s been dredged in seasoned Parmesan cheese breadcrumbs and served with lemon wedges and a light salad.

The secret to getting the super light and crispy breading is the three-step breading process:

  1. First, you dip the chicken cutlets in an egg wash.
  2. Dredge them in flour
  3. Finished by patting on Italian seasoned breadcrumbs.

Traditionally Chicken Milanese is fried in butter, but I prefer frying mine in olive oil. Feel free to fry this in use butter if you like.

Chicken Milanese cooks up in just a couple of minutes making this an easy weeknight meal.

Serve Chicken Milanese with a simple arugula salad or mixed baby greens with ripe heirlooms cherry tomatoes and a simple vinaigrette.



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Super fast and easy Chicken Milanese Dinner 

Serve Chicken Milanese with a simple arugula salad or mixed baby greens with ripe heirlooms cherry tomatoes and a simple vinaigrette.

To make this a complete meal add a side of angel hair pasta tossed in olive oil, garlic, and butter with a sprinkle of crushed red pepper, and some garlic bread.

This is a meal that everyone will love – even the kids.  Cut them in strip and kids will love eating these as much as chicken tenders.

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Easy Chicken Milanese Recipe

Easily Adjust the Serving Size

If you want to make a double batch or more, just click and change the number next to “servings” on the recipe card below.  It will automatically recalculate all the ingredients.  No more math (yay!) now that’s easy!

Chicken Milanese

Prep Time: 15 minutes
Servings: 6 servings
Calories: 222kcal
Simple and elegant Italian cutlets served with a squeeze of lemon and a side of arugula tossed in a balsamic vinaigrette is ready in 30 minutes. Chicken Milanese or chicken cutlet (that's what my Italian family call this dish) is the perfect weekday meal. It's elegant enough for entertaining.
Make extra chicken cutlets to make chicken parm hoagies later in the week.
See my note below about freezing.
Print Recipe



  • 1-1/2 pounds boneless - skinless chicken breasts or thin-sliced chicken cutlets (about 3-4 breasts or 6-7 cutlets)
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1-1/4 cups Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmigiano Reggiano
  • sea salt and black pepper - to taste
  • 1 T Italian seasoning
  • olive oil - Extra-virgin olive oil for frying
  • lemon wedges - for serving

Arugula Salad

  • 6 arugula - for serving
  • 2 T extra virgin olive oil - good quality
  • 2 T balsamic vinegar - good quality
  • 1 C cherry tomatoes - cut in half (cut through the stem)
  • sea salt and fresh ground black pepper
  • 2 oz BelGioioso All Natural Shaved Salad Blend - or shaved Parmesan, Romano and Asiago cheeses


  • Chicken Cutlets
  • Slice chicken breast in half horizontally to create two thinner halves. This is easier to accomplish is the chicken is slightly frozen. If using chicken cutlets skip this step.
  • Using a meat mallet pound the halves, or the chicken cutlets between layers of wax paper, to about 1/4-inch thickness.
  • Set out 3 plates or breading trays.
  • Place flour on the first plate (or tray) with salt and pepper to taste and 1 T Italian seasonings.
  • In the second, beat the eggs with the cool water and a pinch of salt and pepper.
  • In the third, mix together breadcrumbs, Parmigiano Reggiano, and a pinch of salt.
  • Bread each chicken cutlet by dredging both sides in flour, then dipping in the egg wash to coat, and finally in the panko, gently pressing the breadcrumbs into the cutlet to adhere. In each step, let the excess coating fall off before moving to the next ingredient.
  • Set breaded cutlets on a plate.
  • Using a larget skillet heat enough olive oil to cover the bottom of the skillet (about an 1/8 of an inch - the oil should be deep enough to cover half of the breaded chicken) over medium-high heat until a drop of water sizzles.
  • Cook cutlets 3 at a time, for about 3-4 minutes per side, until the chicken is cooked through and the breading is golden brown. Chicken should reach an internal temperature of 165 degrees F. If you don't have an internal thermometer make sure the juices run clear and there is no pink when you cut the chicken.
  • Transfer chicken cutlets to a platter lined with paper towels.
  • Drain excess oil then transfer to individual plates.
  • Finish with a grind of sea salt and a squeeze of fresh lemon juice (optional).
  • Top with arugula salad and serve.

Arugula Salad

  • In a large bowl whisk together oil and vinegar. Season with salt and pepper to taste (I use about a single grind of salt and 2 or 3 grinds of black pepper).
  • Add arugula and tomatoes to the mixture and toss well.
  • Add the arugula salad to the plate with the chicken cutlets.
  • Serve immediately.



Healthier Chicken Milanese

Chicken Milanese can be made in your air fryer and it cuts a few grams of fat and about 50 calories.
To cook the Chicken Milanese in the air fryer simply follow the steps above but instead of frying you can use your air fryer to get that wonderful crispy, crunchy breading.
  • Spray chicken cutlets on each side with olive oil or vegetable oil spray.
  • Cook chicken cutlets at 400 degrees F, flipping when the chicken starts to brown.  The approximate cooking time is about 10 -15 minutes. 
  • Make sure the chicken is cooked through and breading is golden brown. c
Important Note: Cooking times can vary widely depending on the type and brand of air fryer you are using - keep an eye on your chicken to determine the correct cooking time for your air fryer.

These cutlets freeze really well.  So feel free to make a giant batch and freeze for even faster dinners.
To freeze
  • Remove any excess oil by patting with paper towels.
  • Freeze individual portions or place wax or parchment paper between each cutlet. 
  • Will keep frozen for 3 months.
  • Defrost in the refrigerator and choose your preparation method.


Calories: 222kcal | Carbohydrates: 12g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 329mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 2mg
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