Servings
Font
Back
Milanese
5 from 369 votes

Milanese

Milanese features chicken breast cutlets breaded with a panko-Parmesan mixture seasoned with lemon zest and fresh parsley, then pan-fried until crisp. The dish pairs the golden crust with a fresh arugula salad dressed with olive oil, lemon juice, and Dijon mustard, topped with shaved Parmesan and lemon wedges. The pounded thin chicken cooks quickly, offering tender meat beneath a crunchy coating, while the salad balances richness with peppery, citrusy flavors.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 531 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the chicken:
  • 16 ounces chicken breast see note 1, cutlets
  • salt freshly ground
  • black pepper freshly ground
  • 1/2 cup all-purpose flour
  • 2 large egg
  • 1 cup panko bread crumbs (see note 2)
  • 1/4 cup Parmesan Cheese grated (see note 3, freshly grated
  • 2 tablespoons parsley chopped, fresh
  • 1 teaspoon lemon from 1 lemon, zest
  • 1 cup olive oil
For serving:
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice (from 1 lemon)
  • 1/8 teaspoon Dijon mustard
  • salt freshly ground
  • black pepper freshly ground
  • 4 ounces arugula 4 cups, baby
  • 2 ounces Parmesan Cheese shaved with a vegetable peeler (about 1/4 cup, freshly grated
  • lemon from 2 lemons, wedges

Instructions

To make the chicken:
    Cup of Yum
  1. Preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray or olive oil.
  2. Cover a cutting board completely with a piece of plastic wrap. Arrange chicken cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
  3. In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
  4. Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 2 hours).
  5. Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about 3 minutes per side.
  6. Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack in oven to keep warm. Repeat with remaining 2 cutlets.
To serve:
  1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste. Gently toss arugula salad with vinaigrette and shaved Parmesan. Serve chicken with salad, passing lemon wedges separately.

Notes

  • If chicken cutlets are unavailable, slice chicken breasts horizontally to create thin cutlets.
  • Use fresh panko breadcrumbs for extra crispiness; homemade breadcrumbs are also an option.
  • Grate Parmesan cheese fresh rather than using pre-grated for better melting and flavor.
  • Store leftovers covered in the refrigerator up to 4 days; breaded cutlets can be prepped a day ahead but do not freeze well.
  • This method also works with pork cutlets or thinly-pounded steak as alternatives.
  • The peppery arugula salad with lemon-Dijon dressing complements the chicken’s richness but substitute with another fresh salad if preferred.

Nutrition Information

Serving 1cutlet with salad Calories 531kcal (27%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 35g (54%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 21g (105%) Trans Fat 1g (50%) Cholesterol 133mg (44%) Sodium 570mg (24%) Potassium 606mg (13%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1103IU (22%) Vitamin C 10mg (11%) Calcium 326mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 531

% Daily Value*

Serving 1cutlet with salad
Calories 531kcal 27%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 35g 54%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 133mg 44%
Sodium 570mg 24%
Potassium 606mg 13%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1103IU 22%
Vitamin C 10mg 11%
Calcium 326mg 33%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.