QUICK AND EASY CHICKEN MILANESE

WineCheeseScallops
15 hours ago
4 min read

Crispy on the outside, juicy on the inside, and topped with a bright lemony salad, this Quick and Easy Chicken Milanese is a timeless dish that never goes out of style. Lightly breaded chicken cutlets are pan-fried until golden, then finished with peppery greens tossed in a simple lemon vinaigrette for the perfect balance of richness and freshness.

Crispy breaded chicken topped with arugula and shaved Parmesan, accompanied by lemon slices on a white plate; fresh and appetizing.

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This is one of those recipes that feels elegant enough for entertaining but easy enough for a busy weeknight. It’s fast, flavorful, and always a crowd-pleaser—proof that classic dishes earn their reputation for a reason.

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Chicken Cutlets

Pounding or slicing the chicken to an even ¼-inch thickness ensures quick, even cooking and a tender result. Thin cutlets also maximize the crispy breading-to-chicken ratio, which is exactly what makes Chicken Milanese so satisfying.

Ingredients on a wooden counter include arugula, measuring cups with flour and cheese, eggs, lemons, oil bottle, salt, and pepper.

Lemon Juice

Freshly squeezed lemon juice brightens both the vinaigrette and the overall dish. Its acidity cuts through the richness of the fried chicken and Parmesan, keeping each bite light, balanced, and crave-worthy.

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Recipe Origin & Inspiration

Chicken Milanese is inspired by the Italian classic Cotoletta alla Milanese, traditionally made with veal. This chicken version keeps the spirit of the dish while making it more accessible for everyday cooking.

Fresh arugula in a clear plastic container, foreground focus. Blurred colorful kitchen background creates a vibrant, fresh mood.

The addition of a lemon-dressed arugula salad on top brings a modern touch—adding freshness, texture, and a little bitterness that perfectly complements the crispy chicken underneath.

Hand holding a yellow citrus juicer, pressing over a glass measuring cup with yellow liquid, on a wooden cutting board.

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Tips, Serving Suggestions & Storage

Hands crack eggs into a white bowl on a wooden counter, with flour and measuring cups nearby, creating a focused cooking scene.

Pound chicken evenly to prevent dry spots.
Season every layer for maximum flavor.
Use a mix of breadcrumbs and panko for extra crunch.
Press the breading firmly so it adheres during cooking.
Cook over medium-low heat to avoid burning the crust.
Wipe out the pan between batches if crumbs begin to scorch.
Dress the greens lightly to avoid sogginess.
Serve immediately for peak crispiness.
Pair with lemon wedges for extra brightness.
Store leftovers separately and reheat chicken in a skillet or oven.

Hands coat chicken in egg wash, surrounded by flour, breadcrumbs, and raw chicken on a kitchen counter. Containers in the background.

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Unique Recipe Qualities

A person pours yellow dressing onto green arugula in a glass bowl on a wooden countertop, creating a fresh salad.

Crispy without being heavy
Quick stovetop cooking
Restaurant-style presentation
Balanced with fresh greens
Family-friendly and elegant
Minimal ingredients, big payoff
Customizable with different greens
Perfect for weeknights or guests
Classic Italian-inspired flavors
Comfort food with freshness

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Quick and Easy Chicken Milanese

Ingredients

Breaded chicken cutlet with arugula and parmesan on top, garnished with lemon slices on a white plate, evoking a fresh, appetizing feel.

For the Chicken

4–6 boneless, skinless chicken breasts, pounded or sliced to ¼-inch thickness
1 cup all-purpose flour
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup seasoned breadcrumbs
¼ cup panko breadcrumbs
½ cup grated Parmesan cheese, plus more for garnish
3 tablespoons unsalted butter
Extra virgin olive oil
5 ounces baby arugula or spring mix

For the Lemon Vinaigrette

¼ cup freshly squeezed lemon juice (about 2 lemons)
½ cup good-quality olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Pound or slice the chicken breasts until they are evenly ¼-inch thick.
On a dinner plate, combine the flour, salt, and pepper. In a shallow bowl, whisk the eggs with the water. On another plate, mix the seasoned breadcrumbs, panko, and Parmesan cheese.
Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and finally coat in the breadcrumb mixture, pressing gently to adhere.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-low heat.
Cook 2–3 chicken breasts at a time for 2–3 minutes per side, until golden brown and cooked through. Add additional butter and oil as needed for remaining batches.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
Toss the arugula or spring mix lightly with the vinaigrette.
Place a mound of dressed greens on top of each chicken cutlet and finish with shaved or grated Parmesan. Serve immediately.

Breaded chicken topped with arugula and cheese slivers on a white plate, garnished with lemon slices. Fork and napkin beside the plate.

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