Chicken Milanese is a classic summertime dinner that pairs crispy, breaded chicken with a light and refreshing arugula salad for the perfect balanced meal. This is My Favorite Crispy Chicken Milanese, and it comes together in just 30 minutes, for the perfect Italian-inspired dinner made in minutes.
Friends, if you’re looking for the best crispy chicken recipe to serve in the hot summertime weather, then you’ve got to try this Chicken Milanese. This Italian recipe (hence the name, “Milanese”) is similar to the classic Veal Milanese, but is made with crispy chicken instead. Think of it like an Italian fried chicken! This dish is paired alongside a simple-yet-refreshing arugula salad that helps this dish not feel heavy. In the hot summer months, there is nothing worse than feeling bogged down by a heavy, hearty meal. This Chicken Milanese is the perfect mix between a light and healthy dish and comfort food. And, here’s a tip: if you want it to feel even MORE cozy and comforting, you can swap out the arugula salad for a simple lemon pasta. How good is that?
This Chicken Milanese is truly a main course and side dish rolled into one. However, if you’re looking for the perfect side dishes to pair with this chicken, there is nothing I love more than serving it alongside my Cucumber Salad with Crunchy Quinoa or my Crunchy Garlic Lemon Broccolini. Finish it off with a Frozen Aperol Spritz, and you’ve got a meal perfect for imagining that you’re in the Italian countryside.
How to Make The Ultimate Summertime Chicken Dish
- 🍗 Chicken Breast: Boneless, skinless chicken breasts are the key to making the perfect Chicken Milanese!
- 🥚 Eggs: For the breadcrumbs to stick to the chicken breasts, you’ll first want to dredge them in an egg wash.
- 🍞 Panko Breadcrumbs: Panko breadcrumbs work perfectly for this recipe. You can also substitute gluten-free breadcrumbs, if desired.
- 🧀 Parmigiano Reggiano: Freshly grated Parmigiano Reggiano truly adds the most delicious flavor to this pasta dish, WAY better than your pre-shredded parmesan cheese. If there’s one ingredient that’s worth the splurge, it’s this one!
- 🫓 All-Purpose Flour: The flour will help the chicken get nice and crispy. You can also use a gluten-free 1:1 flour, if preferred.
- 🧂 Seasonings: To season the chicken, you’ll need a combination of garlic powder, sea salt, and ground black pepper. Yum!
- 🥑 Avocado Oil: I like to fry the chicken in a better-for-you oil, like avocado oil.
- 🥬 Arugula: The key to a good Chicken Milanese is the arugula salad. Don’t skip this – it’s essential!
- 🧅 Red Onion: Sliced red onion adds brightness and flavor to the arugula salad.
- 🫒 Olive Oil: Instead of a dressing, this salad is kept simple with just a dressing of olive oil.
- 🍋 Lemon: You’ll need both the juice and zest of one lemon for this recipe!
How to Make This Perfectly-Crispy Chicken
To make this dish, start by preparing the chicken. Pound the chicken breasts nice and thin, until they’re 1/4-1/2 inch thick. If the chicken breasts are super thick, you can slice them in half first and then pound them thin.
Next, place the thin chicken breasts onto a plate and prepare the dredging station. Crack the eggs into a bowl and whisk them to combine. Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper. In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.
Then, prepare the chicken breasts. First, coat them in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until it’s coated in the breadcrumbs. Repeat until all of the chicken breasts are fully coated in the breadcrumbs. Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil. Once the oil is hot and slides across the pan evenly, add in the chicken breasts 1-2 pieces at a time.
Allow the chicken to cook, undisturbed, for 3-4 minutes, then flip to the other side and cook for another 2-3 minutes. Repeat until all of the chicken has been cooked. Once the chicken is cooked, set it aside. Then, prepare the arugula salad. Add the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.
Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Pounds Boneless, Skinless Chicken Breast, cut thin, halved, or pounded thin
- 2 Eggs, whisked
- 1 Cup Panko Breadcrumbs
- 1 Cup Parmigiano Reggiano, freshly grated
- ¾ Cup All-Purpose Flour
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 3 Tablespoons Avocado Oil
- 4-6 Cups Arugula
- ¼ Red Onion, thinly sliced
- 2 Tablespoons Olive Oil
- ½ Lemon, zested and juiced
Instructions
- To make this dish, start by preparing the chicken. Pound the chicken breasts nice and thin, until they're 1/4-1/2 inch thick. If the chicken breasts are super thick, you can slice them in half first and then pound them thin.
- Next, place the thin chicken breasts onto a plate and prepare the dredging station.
- Crack the eggs into a bowl and whisk them to combine.
- Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper.
- In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.
- Then, prepare the chicken breasts. First, coat them in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until it's coated in the breadcrumbs. Repeat until all of the chicken breasts are fully coated in the breadcrumbs.
- Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil.
- Once the oil is hot and slides across the pan evenly, add in the chicken breasts 1-2 pieces at a time.
- Allow the chicken to cook, undisturbed, for 3-4 minutes, then flip to the other side and cook for another 2-3 minutes. Repeat until all of the chicken has been cooked. Once the chicken is cooked, set it aside.
- Then, prepare the arugula salad. Add the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.
- Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!
Rate & review
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What others are saying
Can this be made in the air fryer. Was delicious. Want to cut down on oil while cooking though
Thank you
Hi Diane, yes! You should be able to make this in the air fryer.
Could you use fine almond flour to coat chicken? Thank you
Hi Brenda, I don’t recommend using almond flour for this recipe.
Such a popular dish in my family, can’t wait to try your version!
I hope that you and your family enjoy it, Denise!
I have made this several times and it is always a favorite. I use GF breadcrumbs and the chicken comes out perfectly every time. I also add small pieces of orange like my fave restaurant does. I usually make enough so we can have it for 2 nights. My family and friends absolutely love it!
I’ve made this multiple times now and it’s incredible. 🔥🔥🔥🔥My hubby loves its! This is now in our weekly dinner rotation.
I love that, Ashley! Thank you for sharing!