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    Home » Recipes » Chicken and Turkey

    By Carol Published: Aug 17, 2022 Modified: Aug 18, 2022 | This post may contain affiliate links. Please read my disclosure.

    Chicken Milanese with Cherry Tomato and Arugula Salad

    Jump to Recipe
    4.67 from 3 votes
    45 minutes

    Chicken Milanese is a classic Italian recipe that's super easy to make and comes together in about 45 minutes. A simple Cherry Tomato Salad with balsamic vinaigrette served over peppery arugula makes a bright, fresh summery side dish. All combined they make a restaurant-quality dish!

    Chicken Milanese with Arugula and Cherry Tomato Salad garnished with fresh basil sprigs and lemon wedges.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • What is Chicken Milanese?
    • Why This Recipe is a Keeper!
    • How to Make Chicken Milanese with Cherry Tomato and Arugula Salad:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tip:
    • Frequently Asked Questions:
    • What to serve alongside a Milanese:
    • More easy chicken recipes you'll love!!
    • Chicken Milanese with Cherry Tomato and Arugula Salad
      • Equipment
      • Ingredients  1x2x3x
        • Arugula and Cherry Tomato Salad
        • Chicken
      • Instructions 
        • Cherry Tomato and Arugula Salad
        • Chicken
      • Notes
      • Nutrition

    What is Chicken Milanese?

    Chicken Milanese is a classic Italian dish that originated in Milan, Italy and dates back to the 1100s. It is traditionally prepared with veal but has been adapted to chicken and pork in the United States.

    It's a simple dish that is breaded and fried, similar to schnitzel or Japanese katsu. In Latin American culture, it's referred to as milanesa.

    Why This Recipe is a Keeper!

    This Chicken Milanese recipe comes together in about 45 minutes, making it perfect for a weeknight meal or date night dinner yet lovely enough for guests.

    The crispy, cheesy breadcrumb coating gets an extra layer of flavor with fresh lemon zest. A simple cherry tomato salad with sweet red onion, garlic, fresh basil and balsamic vinaigrette over peppery arugula is served on the side.

    Let's make it!

    One serving of Chicken Milanese with Arugula and Cherry Tomato Salad in white bowl.

    How to Make Chicken Milanese with Cherry Tomato and Arugula Salad:

    Recipe Ingredients:

    Here’s everything you’ll need to make this recipe along with how to prep. See the Chicken Milanese recipe card below for the exact quantities.

    Ingredients for Chicken Milanese in glass bowls.
    Ingredients for Arugula and Cherry Tomato Salad in glass bowls.

    Ingredient Notes:

    • Chicken Cutlets: A chicken cutlet is simply a thinly sliced piece of a boneless skinless chicken breast. They're easy to make yourself but it's also possible to purchase them already thinly sliced. You'll be paying a little extra for the convenience. To make them yourself, place a boneless skinless chicken breast on a flat surface. Hold the chicken breast flat with your hand, then with a sharp boning or chef's knife, slice through it horizontally in a smooth, clean motion.
    • Italian Breadcrumbs: Also referred to as seasoned breadcrumbs, Italian breadcrumbs are fine, dry and have various dried Italian-style seasonings such as herbs, onion, garlic, salt and pepper.
    • Panko: Panko breadcrumbs have a coarse, crispy texture. They're also known as Japanese breadcrumbs and can be found in the baking aisle with all the other breadcrumbs.
    • Arugula: Sometimes referred to as rocket, this healthful green that's loaded with antioxidants is known for its pungent, peppery flavor. You can read more about it at WebMD.
    • Cherry Tomatoes: May also use grape or teardrop, red or yellow.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Make the cherry tomato salad first. Combine the halved cherry tomatoes, red onion, garlic, balsamic vinegar, olive oil and salt and black pepper to taste. Add the fresh basil and stir. Set aside while working on the Milanese recipe.
    Cherry tomato salad in glass bowl.
    • Place a cooling rack over a rimmed baking sheet to drain the chicken.
    • Preheat the oven to 250 degrees. Cut the chicken breast halves into even cutlets. To do this, hold the chicken breast flat with your hand on your cutting board. Then with a sharp boning or chef's knife, slice through it horizontally in a smooth, clean motion.
    Four chicken cutlets on white plastic cutting board.
    • You'll need three shallow dishes, bowls or pie plates:
      • Place the flour in one. Stir in ½ teaspoon salt and freshly ground black pepper.
      • Place the eggs in the second. Stir in ¼ teaspoon salt and freshly ground black pepper.
      • Combine the panko, Italian breadcrumbs, Parmesan cheese and lemon zest in the third. Stir in ¼ teaspoon salt and freshly ground black pepper.
    Seasoned flour in white dish.
    Beaten egg mixture in white dish.
    Breadcrumb combination in white rectangular dish.
    • Working with one cutlet at a time, dredge each of them in the flour, shaking off the excess.
    • Dip each of the chicken cutlets in the egg, allowing the excess to drip off. Place in the breadcrumb combination, coating each chicken cutlet well.
    Chicken cutlet coated with flour in white dish.
    Chicken cutlet in egg mixture in white dish.
    Uncooked breaded chicken cutlet in white rectangular dish in crumbs..
    • Place each cutlet on a baking sheet or another flat surface as you work. You want to get them all breaded first rather than placing each one right in the hot oil because you need to give hot oil your full attention rather than continuing to bread the cutlets.
    Four prepped pieces of breaded chicken on parchment paper-lined baking sheet.
    • Heat the olive oil in a large nonstick skillet over medium-high heat. Place 2 of the cutlets in the hot oil. Cook 3-4 minutes on each side or until cooked through to 165 degrees in the center, adjusting the heat as necessary so the coating does not burn.
    Two fried chicken cutlets in nonstick skillet.
    • Place the cutlets on the prepared rack/baking sheet and place them in the oven to keep warm.
    • Repeat with the other two cutlets.
    Four pieces of fried chicken cutlets on cooling rack set over a baking sheet.
    • Place a handful of fresh arugula on a plate and top with the tomato salad.
    • Serve lemon wedges on the side with the Chicken Milanese.
    Two servings of Chicken Milanese with Arugula and Cherry Tomato Salad on white plates garnished with fresh basil and lemon wedges.

    Chef Tip:

    • I always drain fried food such as this Chicken Milanese recipe on a cooling rack set over a rimmed baking sheet so that it stays crispy. Placing any fried food on paper towels is wasteful in the first place, but because there is no air circulation under the fried food and it's sitting in oil which the paper towels absorb, the food can become soggy.
    One serving of Chicken Milanese with Arugula and Cherry Tomato Salad in white dish.

    Frequently Asked Questions:

    What is the difference between Chicken Milanese and Chicken Parmigiana?

    Although the preparation for the chicken cutlets is very similar in the way of breading and frying, Chicken Milanese is classically Italian while Chicken Parmigiana is an Italian-American dish. Chicken Parmigiana is then smothered in a marinara sauce with mozzarella cheese melted over.

    Can I bake Chicken Milanese instead of frying it for a lighter version?

    Yes, absolutely! Prepare a baking sheet by lining it with parchment paper or nonstick aluminum foil. Spray the paper/foil with cooking spray. Place the breaded cutlets on the prepared surface, spray the top of the cutlets with cooking spray and bake for 15-18 minutes or until cooked through to 165 degrees.

    Can a Chicken Milanese recipe be made ahead?

    The cutlets can be breaded 1 day in advance and stored covered in the refrigerator. 

    Can you reheat Chicken Milanese?

    Yes. Place in a baking dish and reheat at 350 degrees for 18 to 20 minutes. Keep an eye on it so the breading doesn't get too dark. If that starts happening, reduce the temperature to 325 degrees.

    What to serve alongside a Milanese:

    • Oven Risotto with Kale Pesto and Roasted Mushrooms
    • Asparagus Risotto
    • Roasted Vegetable Rice with Garlic and Parmesan
    • Roasted Artichokes with Garlic Butter
    • Pasta with Basil Pesto

    More easy chicken recipes you'll love!!

    • Easy Skillet Mediterranean Chicken
    • Crab Stuffed Chicken Breasts
    • Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
    • Grilled Bruschetta Chicken with Zucchini Noodles

    Grab all my great chicken recipes at: Chicken Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Chicken Milanese with Arugula and Cherry Tomato Salad garnished with fresh basil sprigs and lemon wedges.

    Chicken Milanese with Cherry Tomato and Arugula Salad

    4.67 from 3 votes
    By: Carol | From A Chef's Kitchen
    Chicken Milanese is a classic Italian dish that's super easy to make and comes together in about 45 minutes. A simple Cherry Tomato Salad with balsamic vinaigrette served over peppery arugula makes a bright, fresh summery side dish. All combine for a restaurant-quality combination!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Chicken and Turkey
    Cuisine Italian
    Servings 4
    Calories 636 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Wusthof Boning Knife
    • Glass Mixing Bowls
    • Nonstick Skillet
    • Measuring Cups and Spoons

    Ingredients
      

    Arugula and Cherry Tomato Salad

    • 1 pint cherry or grape tomatoes - (2 cups), halved
    • Thinly sliced red onion
    • 1 clove garlic - minced
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper - to taste
    • 1 sprig fresh basil - leaves thinly sliced (chiffonade)
    • 4 handfuls arugula

    Chicken

    • 2 large boneless skinless chicken breast halves
    • ½ cup all-purpose flour
    • 1 teaspoon salt - or to taste, divided
    • Freshly ground black pepper
    • 1 cup panko breadcrumbs
    • ⅓ cup seasoned dry breadcrumbs - (Italian-style)
    • ½ cup freshly grated Parmesan cheese
    • Zest of 1 large lemon
    • 2 large eggs - beaten
    • ½ cup olive oil - for frying
    • Lemon wedges

    Instructions
     

    Cherry Tomato and Arugula Salad

    • Combine the cherry tomatoes, red onion, garlic, balsamic vinegar, olive oil and salt and black pepper to taste. Add the fresh basil and stir. Set aside while cooking the chicken.

    Chicken

    • Preheat the oven to 250 degrees. Place a cooling rack over a rimmed baking sheet.
    • Cut the chicken breast halves into even cutlets.
    • Place the flour in a bowl or shallow pan such as a pie plate. Add ½ teaspoon salt and freshly ground black pepper.
    • Place the eggs in a bowl or shallow pan. Add ¼ teaspoon salt and freshly ground black pepper.
    • Combine the panko, Italian breadcrumbs, Parmesan cheese and lemon zest in a bowl or shallow pan. Add ¼ teaspoon salt and freshly ground black pepper.
    • Working with one cutlet at a time, dredge each of them in the flour, shaking off the excess.
    • Dip each of the chicken cutlets in the egg, allowing the excess to drip off then place in the breadcrumb combination, coating each chicken cutlet well. Place each cutlet on a baking sheet or another flat surface as you work.
    • Heat the olive oil in a large nonstick skillet over medium-high heat. Place 2 of the cutlets in the hot oil. Cook 3-4 minutes on each side or until cooked through to 165 degrees in the center, adjusting the heat as necessary so the coating does not burn. Place the cutlets on the prepared rack/baking sheet and place in the oven to keep warm.
    • Repeat with the other two cutlets.
    • TO SERVE: Place a handful of fresh arugula on a plate top with chicken and tomato salad. Serve lemon wedges on the side.

    Notes

    MAKE AHEAD:  The cutlets can be breaded 1 day in advance and stored covered in the refrigerator.
    REHEATING INSTRUCTIONS:  Place in a baking dish and reheat at 350 degrees for 18 to 20 minutes. Keep an eye on it so the breading doesn't get too dark. If that starts happening, reduce the temperature to 325 degrees.

    Nutrition

    Serving: 1 | Calories: 636kcal | Carbohydrates: 37g | Protein: 26g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 1080mg | Potassium: 664mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1329IU | Vitamin C: 31mg | Calcium: 261mg | Iron: 4mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Chicken and Turkey Recipes

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    Categories: Chicken and Turkey

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    Comments

    1. Barb says

      August 21, 2022 at 6:47 pm

      5 stars
      The tomatoes are absolutely delicious in this salad - kind of like caprese salad without the bread. I didn’t have arugula, so I used mixed greens, but it was still so good. I might add a sprinkle of feta or goat cheese next time, too. The chicken was fast, easy, and had a delicious crunch. I’ve never had much luck frying chicken before, but this blend of flour, crumbs, egg, and lemon zest was perfect.

      Reply
      • Carol says

        August 22, 2022 at 5:29 am

        Hi, Barb, Thanks so very much and so glad you enjoyed!! Can definitely use mixed baby greens, too. Thanks again!

        Reply

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