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plate with serving of chicken milanese.
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5 from 3 votes

Easy Chicken Milanese

This easy chicken Milanese recipe is a perfect example of quick, simple, delicious elegance. Crispy, juicy breaded chicken cutlets topped with greens that are lightly coated with a vinaigrette, it's a classic Italian dish that hails from the city of Milan. Look for thin-cut chicken cut breasts at the market, as they really streamline the prep, making this a dish that's ready in just 30 minutes!
Prep Time10 minutes
Cook Time10 minutes
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 342kcal


  • 2 large eggs1 Tbs. milk1 cup plain dry breadcrumbs⅓ cup grated parmesan, preferably Parmigiano-Reggiano⅓ cup all-purpose flour4 thin-cut boneless, skinless chicken breast cutlets (about 12 oz.)Kosher salt and freshly ground black pepper¼ tsp. garlic powder6 Tbs. extra-virgin olive oil1 Tbs. red wine or sherry vinegar¼ tsp. Dijon mustard4 to 6 cups mixed greens, such as baby arugula, baby spinach, and pea shoots½ small red onion, very thinly sliced
  • 1 Tbs. milk
  • 1 cup plain dry breadcrumbs
  • cup all-purpose flour
  • cup grated parmesan, preferably Parmigiano-Reggiano
  • 4 thin-cut boneless, skinless chicken breast cutlets (about 12 oz.)
  • Kosher salt and freshly ground black pepper
  • ¼ tsp. garlic powder
  • 6 Tbs. extra-virgin olive oil
  • 1 Tbs. red wine or sherry vinegar
  • ¼ tsp. Dijon mustard
  • 4 to 6 cups mixed greens, such as baby arugula, baby spinach, and pea shoots1
  • ½ small red onion, very thinly sliced


  • Line a baking sheet with paper towels. Beat the eggs with the milk in a wide shallow dish. Combine the breadcrumbs and parmesan in a second dish, and put the flour in a third. Add the garlic powder to the flour and toss to mix. Season the chicken generously with salt and pepper.
  • First dredge the chicken pieces in the flour, shaking off the excess. Next, coat with the egg wash, and then dredge in the breadcrumb mixture, patting lightly. Transfer to a plate.
  • In a medium bowl, whisk together 2 Tbs. of the olive oil, the vinegar, and mustard. Season to taste with salt and pepper.
  • Heat 3 Tbs. of the oil in a large skillet over medium-high heat until shimmering. Add two cutlets and cook, flipping once, until golden and crisp on both sides, about 2 minutes per side. Transfer to the baking sheet. Add the remaining 2 Tbs. oil to the skillet, and repeat with the remaining two cutlets.
  • Add the greens to the bowl with the dressing and toss to coat. Place cutlets on individual serving plates. Top each with mixed greens and more grated parmesan.


  • Don’t over crowd the pan, or the cutlets will end up steaming instead of frying. I usually cook 2 at a time, but if you have a small pan, you may only be able to cook one at a time.
  • Let the breaded cutlets sit for 30 minutes in the refrigerator before cooking, this will help the breading coating adhere to the chicken.


Serving: 4g | Calories: 342kcal | Carbohydrates: 15.5g | Protein: 13.5g | Fat: 25.6g | Cholesterol: 72.1mg | Sodium: 262.7mg | Sugar: 1.8g