Chicken Milanese with Cherry Tomato and Arugula Salad

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!

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!

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.

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.

• 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.

• 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.

• 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.

• 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.

• 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 them in the oven to keep warm.
• Repeat with the other two cutlets.

• 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.

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.

Frequently Asked Questions:

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!!

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