This recipe for Chicken Milanese is truly the BEST you will ever have. Crispy breaded Italian chicken cutlets get topped with a lemony arugula tomato salad and shaved Parmigiano Reggiano cheese. It's a simple and delicious Italian dinner that will have you coming back for seconds (and thirds).
This Chicken Milanese is my favorite recipe ever. Ultra crispy, breaded and fried Italian chicken cutlets are complimented with a bright, lemony tomato arugula salad for a perfect mix of textures and flavors that's so good I could eat it every single day.
This classic Italian recipe is a simple dish that's similar to chicken schnitzel, but with way more flavor. It starts with my top-rated Italian chicken cutlets, but goes even further by pairing them with citrusy lemon, sweet tomatoes, peppery arugula and buttery parmesan cheese to balance out the richness of the crispy cutlets.
I make chicken Milanese all year long, but it's the best in late summer when tomatoes and basil are at their peak.
Why this recipe works
- The crispy cutlets act like giant protein-packed croutons for the fresh arugula salad.
- Made with homemade seasoned breadcrumbs for extra crispy chicken cutlets.
- Pounding out the chicken ensures even, thorough cooking with no oven required.
- Seasoning the meat prior to breading makes extra flavorful, juicy chicken breasts.
- Adding grated cheese to the egg mixture is a GAME CHANGER!
Ingredient Notes
- Boneless, Skinless Chicken Breasts - You can buy thinly sliced chicken breasts at most grocery stores, or save money and buy whole chicken breasts and use a sharp knife to slice them yourself. You can get 2 slices from small pieces of chicken or 3 from larger breasts.
- Breadcrumbs - You can use either homemade breadcrumbs or Panko breadcrumbs, which are lighter than traditional breadcrumbs and produce a really crispy crust. I prefer to season my own for the best flavor and texture, but if you're in a pinch, store-bought Italian seasoned breadcrumbs will work.
- Tomatoes - The better quality tomatoes you use, the better the dish will taste - try to make it when they're in season. You can use any type of tomato, and the more different varieties, the better. Sun gold tomatoes are the sweetest - use those if you can find them!
- Extra Virgin Olive Oil - I prefer frying my chicken in extra virgin olive oil because I think it has better flavor, but you can use a neutral oil like vegetable oil or avocado oil if you prefer. For the salad, only use the best extra virgin olive oil you can find.
- Parmesan Cheese - The only two cheeses I recommend here are Parmigiano Reggiano and Grana Padano, two high quality Italian cheeses. You'll need some grated and some shaved, so buy a big chunk and grate / shave it fresh.
Helpful Equipment
- Meat Mallet - Pounding out the chicken ensures it will fry up evenly without having to go into the oven to finish. A meat pounder works best, but you can use the bottom of a skillet or a flat bottomed coffee mug in a pinch.
- Wire Rack - You can drain the fried chicken cutlets on paper towels, but a wire rack will help them stay extra crispy.
Step by step instructions
For the Chicken
- Add the breadcrumbs to a medium, shallow dish along with the grated garlic, parsley, ½ cup grated parmesan, salt and pepper, then use a fork or your fingers to mix together. Make sure to really work the garlic into the breadcrumbs so it's evenly distributed.
- Whisk 3 eggs with the remaining ½ cup parmesan, salt, black pepper and 1 tablespoon of water in a second shallow dish, until combined. Then add the flour into a third shallow dish, season with salt and pepper and mix to combine.
- Place a piece of thinly sliced chicken and on a cutting board and cover it with a sheet of plastic wrap or parchment paper. Use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
- Season each piece of chicken on both sides with salt and pepper. To season the chicken faster, liberally season one side, then stack another piece on top of it to allow some of the seasoning to transfer onto the other piece, then repeat.
- Take a piece of chicken and coat it in the flour, then shake off the excess. Add the chicken to the beaten egg mixture, turn to coat, then let the excess drip off. Transfer the chicken to the bread crumb mixture, toss it around and press gently to help the breadcrumbs adhere, then place it on the reserved plate and repeat with the remaining chicken.
- Heat a generous amount of oil in a large skillet over medium-high heat. Carefully place 1 to 3 chicken breasts at a time in the hot oil, depending on how many your pan can hold without overcrowding. Cook until golden brown on both sides, then remove to a wire rack.
For the Salad and Serving
- Add the tomatoes, garlic clove, lemon juice, olive oil, salt and pepper to a bowl and mix to combine. Right before serving, remove the garlic clove if desired, then roughly tear the basil leaves and mix them in.
- Spoon a little bit of the tomato juices over the arugula and toss to combine. Place a chicken cutlet on a plate and add a mound of arugula over top. Spoon the tomatoes over top of each chicken breast, then sprinkle with shaved parmesan, drizzle with more olive oil and serve immediately with extra lemon wedges on the side.
Tips for success
- Use really good tomatoes, extra virgin olive oil and parmesan - it makes a difference!
- Let the tomatoes marinate an hour or two before serving to let the flavors meld, but don't add the basil right before.
- I love really thin cutlets, but if you're short on time you can skip the pounding.
- Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then an empty plate to hold the breaded chicken.
- When breading the chicken, use tongs or a fork to keep your hands clean. If you prefer to use your hands try to keep one hand wet and one hand dry to avoid breading your fingers.
- Let the breaded chicken rest for about 30 minutes before you fry it to help the breading stick.
- For easier clean-up, place a wire rack over a baking sheet that's been lined with aluminum foil.
- Don't overcrowd the pan when frying. I try not to fry more than two at a time, but depending on your pan you may only be able to fit one.
- You can keep the fried chicken cutlets warm in a 250 degree oven for up to an hour before serving.
What to Serve with Chicken Milanese
This Chicken Milanese recipe is an Italian classic and a family favorite perfect for entertaining or a busy weeknight. It is a complete meal on its own, but you can skip the arugula salad and instead serve it with a simple green salad or add some mozzarella and tomato sauce to the breaded cutlets to make chicken parmesan! You can also serve some of these appetizers or sides to make the meal more substantial:
FAQ about Chicken Milanese
If your oil isn't hot enough when frying, the breadcrumbs will soak up the oil and get soggy and oily. Make sure the oil has plenty of time to heat up before placing the chicken cutlets in the pan. Drop a breadcrumb in the oil to test - if it bubbles up immediately, it's ready.
Yes. It's typical to fry foods in a neutral oil like vegetable or peanut oil because they have a high smoke point, but the flavor just can't compare to a chicken cutlet fried in olive oil. If you're not comfortable fryg in all olive oil, or want to save money, try a 50-50 mixture of olive oil and vegetable oil instead.
There are a few reasons why this could happen, but follow these tips and you can avoid it in the future. Pat the chicken dry before starting, then make sure you tap off all the excess flour so there is just a thin coating. Gently pat and press the breading into the chicken so it really adheres, then make sure you're letting it rest for at least 30 minutes before frying. When you fry, it helps to use a fork and spoon or spatula or move and flip the chicken rather than tongs, which can interfere with the breading and only flip it once.
Chicken Milanese is best when eaten fresh, but you can store the chicken in an airtight container for up to 3 days in the refrigerator. For best results, reheat leftover chicken in an air fryer or convection oven preheated to 450 degrees for 5-8 minutes. Or do what I do and eat them cold, straight out of the fridge. Store the tomatoes covered in the refrigerator for up to 3 days, but let them sit out at room temperature for about an hour before serving. Arugula will not hold up once dressed, so keep it on the side and toss with the dressing as needed.
Related Recipes
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creations so please tag me on Instagram @ColeyCooks!
Chicken Milanese with Tomato Arugula Salad
This recipe for Chicken Milanese is truly the BEST you will ever have. Crispy breaded Italian chicken cutlets get topped with a lemony arugula tomato salad and shaved Parmigiano Reggiano cheese. It's a simple and delicious Italian dinner that will have you coming back for seconds (and thirds).
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: fried
- Cuisine: Italian
Ingredients
For the Chicken
- 2 ½ cups homemade or panko breadcrumbs
- 2 cloves garlic, finely minced
- 3 tablespoons finely minced fresh parsely
- ¼ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground pepper, plus more for seasoning
- 1 cup finely grated parmesan cheese, divided
- 3 large eggs
- 1 cup all purpose flour
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- olive oil or neutral oil for frying
For the Salad
- 2-3 cups assorted heirloom tomatoes, cut into a large pieces, or cherry tomatoes cut in half
- 1 clove garlic, smashed with the side of your knife
- 3 tablespoons freshly squeezed lemon juice
- kosher salt and freshly cracked black pepper to taste
- ½ cup extra virgin olive oil
- 8 ounces fresh arugula, cleaned and dried
- ½ cup loosely packed fresh basil leaves
- 4 ounces Parmigiano Reggiano or Grana Padano, shaved with a vegetable peeler
- lemon wedges for serving
Instructions
For the Chicken:
- Add the breadcrumbs to a medium, shallow bowl along with the grated garlic, parsley, ½ cup grated parmesan, salt and pepper, then use a fork or your fingers to mix together. Make sure to really work the garlic into the breadcrumbs so it's evenly distributed.
- Whisk 3 eggs with the remaining ½ cup parmesan, salt, pepper and 1 tablespoon of water in another medium, shallow bowl, until combined. Then add the flour into another shallow bowl, season with salt and pepper and mix to combine.
- Place a piece of thinly sliced chicken and on a cutting board and cover it with a sheet of plastic wrap. Use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
- Season each piece of chicken on both sides with salt and pepper. To season the chicken faster, liberally season one side, then stack another piece on top of it to allow some of the seasoning to transfer onto the other piece, then repeat.
- Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then another plate or pan to hold the breaded chicken.
- Take a piece of chicken and coat it in the flour, then shake off the excess.
- Add the chicken to the egg mixture, turn to coat, then let the excess drip off.
- Transfer the chicken to the breadcrumbs, toss it around and press gently to help the breadcrumbs adhere, then place it on the reserved plate and repeat with the remaining chicken.
- Heat a generous amount of oil in a large sauté pan over medium-high heat. Carefully place 1 to 3 chicken breasts in the pan at a time, depending on how many your pan can hold without overcrowding.
- Cook until golden brown on both sides, then remove to a wire rack.
For the Salad and Serving:
- Add the tomatoes, garlic clove, lemon juice, olive oil, salt and pepper to a bowl and mix to combine. Right before serving, remove the garlic clove if desired, then roughly tear the basil leaves and mix them in.
- Spoon a little bit of the tomato juices over the arugula and toss to combine. Place a chicken cutlet on a plate and add a mound of arugula over top. Spoon the tomatoes over then sprinkle with shaved parmesan, drizzle with more olive oil and serve immediately with extra lemon on the side.
Notes
- Use really good tomatoes, olive oil and parmesan - it makes a difference!
- Let the tomatoes marinate an hour or two before serving to let the flavors meld, but don't add the basil right before.
- Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then an empty plate to hold the breaded chicken.
- When breading the chicken, use tongs or a fork to keep your hands clean. If you prefer to use your hands try to keep one hand wet and one hand dry to avoid breading your fingers.
- Let the breaded chicken rest for about 30 minutes before you fry it to help the breading stick.
- For easier clean-up, place a wire rack over a sheet pan that's been lined with aluminum foil.
- Don't overcrowd the pan when frying. I try not to fry more than two at a time, but depending on your pan you may only be able to fit one.
- You can keep the fried chicken cutlets warm in a 250 degree oven for up to an hour before serving.
Nutrition
- Serving Size:
- Calories: 867
- Sugar: 6.4 g
- Sodium: 1786.2 mg
- Fat: 41.3 g
- Carbohydrates: 63.6 g
- Protein: 59.4 g
- Cholesterol: 240.4 mg
Keywords: chicken, cutlets, italian, milanese, fried, panko, arugula, salad, tomatoes, parmesan, the best, dinner, easy
Marianne Lauterwasser
Very simple dish to make but the deliciousness of this meal is gourmet! The way the cheeses are added to the breadcrumb and egg mixture is what gives it the extra special touch and flavor!
Coley
Thanks Marianne! It's one of my favorites of all time. So satisfying, simple and healthy!
Kate Newcomer
This was a great recipe easy to follow and such great flavors!
I will be making this again!
★★★★★
Coley
Thank you Kate!!!!
Beth LePera
One of my all time favorite recipes!!! This dish is to die for!!!
★★★★★
Coley
Thanks Beth! So glad you love it!
Doreen Smith
My family and I absolutely LOVE this recipe! It’s so simple to make and just so delicious. Even our one year son demands his own chicken cutlet to eat. We make it often- it’s a family favorite!
★★★★★
Susan Fields
Had this dish at a local Italian restaurant and wanted to find a recipe to make it myself. This recipe turned out perfect and tasted just as good as the restaurant. The only difference was that the restaurant served it drizzled with a balsamic reduction. I did the same and then it was 100% perfect. I made it for a dinner party and all were impressed! Thanks for sharing the recipe!
★★★★★
Coley
So glad you loved it!
Linda S May
chicken was super crispy, salad awesome. I used heirloom tomatoes and kept the juice in the salad. Everyone raved about it. I also used 1/2 plain panko and half Italian breadcrumbs and left out the additional salt and pepper. I also just salted the chicken before frying. Didn't miss the pepper. I will definitely make this often.
★★★★★
Coley
So glad you loved the recipe! Thanks for the review
Jane
I love this dish! It's so simple, but it has such a great flavor. The crispy chicken and tomato salad are perfect together.
★★★★★
Coley
Thanks Jane - so glad you enjoyed it!
Janice
I made this Chicken Milanese recipe yesterday, and it was absolutely phenomenal! The chicken cutlets were perfectly crispy and flavorful, and the combination of the tangy, lemony arugula tomato salad and the salty Parmigiano Reggiano cheese on top added a refreshing twist to the dish. I couldn't resist going back for seconds. It's definitely a must-try!
★★★★★
Coley
I'm so glad you loved the recipe!
Sharina
This is irresistibly good and delicious! It was my first time trying this chicken milanese with arugula salad, and we are so satisfied. I never thought that grated cheese is a great addition to my egg mixture! Definitely a must-try!
★★★★★
Coley
You'll never go back to leaving the egg mixture plain!
Julianne
The breading was perfectly crunchy and really helped keep the chicken tender and juicy. I love the addition of the arugula, parmesan and beautiful mix of tomatoes. Such a gorgeous and flavorful dish!
★★★★★
Coley
Thanks Julianne!
Jenn
This chicken recipe is so tasty! It was really easy to make, and my kids wanted seconds. This is definitely a family favorite!
★★★★★
Coley
Glad you and your kids all loved it!
Sharina
I had a gathering with friends and had to host the tea for the night. Thinking of a dish to make for the night. And by the recipe of this Crispy Chicken Milanese with Tomatoes paired with Cold Lemonade Ice Tea. Makes the dinner gratifying.
★★★★★
Janice
This crispy chicken Milanese is worth a try! I made it yesterday, and it turned out so delicious. Plus, the addition of arugula salad was really fantastic. I would definitely make this again!
★★★★★
Coley
Awesome! Thank you for commenting!
Shelby
The crispiness of the chicken was delicious! And such a simple dish to whip up.
★★★★★
Coley
Glad they were a hit!
Julianne
I keep coming back to this recipe, because it's just so effortless and everyone goes crazy over it! The flavors are spot on and the arugula salad pairs perfectly with the chicken. This is going on my regular rotation!
★★★★★
Coley
SO glad you love it!
Gina
LOVE this dish! It's always my go to order at any Italian restaurant as it's so light and fresh with the arugula on top and the lemon dressing.
★★★★★
Coley
Thanks Gina!
Patrick
WOW!!!!!
One of the greatest dishes I have ever made! My wife thanks you and I thank you. Letting the breaded chicken sit for 30 minutes prior to cooking, made all the difference in the world.
★★★★★
Patrick
Thank you!!!!