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Chicken Milanese

Chicken Milanese


  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 2


Quick, easy and light, this is a recipe for two, but can easily be multiplied. Crispy chicken cutlets meet up with a fresh, cool salad and create the perfect dinner...even when you're short on time!
Be sure to check out more at www.chewnibblenosh.com !


1 Tbsp. minced shallot
2 tsp. Red Wine Vinegar
1/2 tsp. Dijon mustard
1 small clove garlic, mashed to a paste using the side of a knife and a little bit of salt
Kosher Salt
2 Tbsp. plus 2 tsp. olive oil
2 boneless, skinless chicken breasts
1 egg
1 cup dry, Italian breadcrumbs
2 Tbsp. butter
4 cups loosely packed arugula, washed and dried well
1 ripe tomato, cut into 8 wedges


Whisk together the shallot, vinegar, mustard, garlic paste and pinch of pepper in a large bowl. Add 2 tablespoons of the olive oil in a steady stream, whisking constantly, until the dressing comes together. Add the tomatoes to the vinaigrette and set aside until ready to serve, up to 2 hours.

Pound the chicken breasts to 3/8 inch thick between two sheets of waxed paper or plastic wrap. Season with some salt and pepper.

Beat the egg in a wide shallow bowl until smooth. Pour the breadcrumbs onto a plate. Dip a chicken breast in the egg and then dredge in the breadcrumbs, coating well and shaking off any excess. Lay the breaded chicken on a piece of waxed paper and repeat with the other breast.

Heat the butter and 2 tsp. of the olive oil in a heavy, large (12 in.) skillet over medium heat. When the oil is hot enough that a breadcrumb sizzles in it, add the chicken breasts, keeping them separated. Cook, shaking the pan occasionally, until golden brown, about 2 minutes. Season each breast with a little salt and pepper and turn over with tongs, making sure the golden crust stays put. Cook on the second side for 1-2 minutes, until golden. Don’t let the crumbs get too dark. Season with salt and pepper. When done, remove from the heat and lay the chicken on some paper towel to drain for just a minute.

To serve, toss the arugula with the tomatoes and dressing. Arrange the chicken on your serving plate and top with a tall pile of the salad.

Serves 2 – But can be easily multiplied!

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