Chicken Milanese is a simple delicious dinner the whole family will love. Crispy seasoned chicken cutlets served with a lemony arugula salad topped with parmesan shavings! Chicken Milanese is a classic Italian dish that’s surprisingly easy and quick to make at home. The combination of the crispy chicken cutlets, the cool lemony arugula salad and the salty and sharp cheese is an unbeatable combination. This is one of my favorite dishes!
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Course: Main Course
4chicken breast, boneless, skinless, sliced in half lengthwise, pounded ¼ inch thick
Prepare the dredging station with 3 large shallow dishes or bowls.
In the first dish add the flour, 2 tsp of garlic and 1 tsp onion powder. Season with salt and pepper.
In the second dish, whisk the eggs and milk until evenly combined, season with salt and pepper.
In the third dish add the bread crumbs, 2 tsp of garlic powder, 1 tsp of onion powder, 1/4 cup freshly grated Parmesan. Season with salt and pepper, mix to combine.
One at a time, coat the chicken cutlets in flour (shake off the excess), then egg (shake off the excess) and lastly the seasoned breadcrumbs. Use your hands to pack the breadcrumbs into the chicken to ensure an even coating and shake off the excess loose breadcrumbs.
In a large skillet or pan, on medium heat add the 4 tbsp olive oil.
Working in batches, add the coated chicken cutlets to the pan. Cook for 4 to 5 minutes per side, until golden brown and crispy. Keep the cooked cutlets in the oven on a sheet pan with a wire rack at 250°F to keep warm while frying the remaining chicken.AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Generously spray both sides of the cutlets with cooking spray. Add to the air fryer and cook for 5 minutes per side.
For the salad dressing, in small bowl whisk together the extra virgin olive oil and lemon juice. Season with salt and pepper.
Add the arugula to a large bowl and pour the dressing over. Gently toss to evenly coat.
Serve the cooked chicken cutlets with the arugula salad on top or on the side.
With a vegetable peeler or knife, shave thin slices of Parmesan on top of the arugula salad. Serve immediately and enjoy!
Tips for the best Chicken MilaneseSlice the Chicken Into CutletsHold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book.Pound the Chicken CutletsOnce the chicken breast is sliced in half the meat is pounded thin. This not only tenderizes the chicken but it also prevents in shrinking while cooking. Once you have your sliced cutlets, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner, about 1/4 inch thick.