Chicken Milanese with Tomato Arugula Salad

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5 from 25 reviews

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). 

  • Author: Nicole Gaffney (
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: dinner
  • Method: fried
  • Cuisine: Italian



For the Chicken

  • 2 1/2 cups homemade or panko breadcrumbs
  • 2 cloves garlic, finely minced
  • 3 tablespoons finely minced fresh parsely
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 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
  • 1/2 cup extra virgin olive oil
  • 8 ounces fresh arugula, cleaned and dried
  • 1/2 cup loosely packed fresh basil leaves
  • 4 ounces Parmigiano Reggiano or Grana Padano, shaved with a vegetable peeler
  • lemon wedges for serving


For the Chicken:

  1. Add the breadcrumbs to a medium, shallow bowl along with the grated garlic, parsley, 1/2 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.
  2. Whisk 3 eggs with the remaining 1/2 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.
  3. 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 1/2 inch thick. Repeat with the remaining chicken.
  4. 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. 
  5. 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.
  6. Take a piece of chicken and coat it in the flour, then shake off the excess. 
  7. Add the chicken to the egg mixture, turn to coat, then let the excess drip off. 
  8. 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. 
  9. 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. 
  10. Cook until golden brown on both sides, then remove to a wire rack.

For the Salad and Serving:

  1. 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.
  2. 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. 


  • 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.


  • 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

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