Classic Chicken Milanese Recipe

Ingredients

• 454 gchicken breasts, sliced into 6 mm-thick cutlets
• 1 teaspoon, dividedsalt
• 1 teaspoon, dividedpepper
• 710 mlvegetable oil
• 125 gplain flour
• 2eggs, beaten
• 220 gbreadcrumbs
• 1 tablespoondried oregano
• 2 teaspoonsdried parsley
• 1 tablespoonlemon zest
• 1 tablespoonflaky salt
• 60 mlolive oil
• 30 mlwhite balsamic vinegar
• 1 clovegarlic, minced
• 1 teaspoonhoney
• 1 teaspoonDijon mustard
• 120 grocket
• 34 gpine nuts
• 25 gParmesan, shaved
• 1/2yellow onion, sliced

Instructions

1. 1

   Pound and season

   Pound the chicken cutlets with a meat mallet or a heavy object until very thin. Season them with ½ teaspoon each of the salt and pepper.

2. 2

   Heat the oil

   Warm the vegetable oil in a cast-iron frying pan over a medium heat.

3. 3

   Set up coating

   As the oil heats, put the flour in one plate or bowl and the beaten eggs in a second. Add the breadcrumbs to a third bowl and mix in the oregano, parsley and ½ teaspoon each of salt and pepper.

4. 4

   Coat in flour

   Dredge each chicken cutlet in the flour, coating it all over.

5. 5

   Dip in egg

   Submerge the floured chicken in the beaten egg.

6. 6

   Add breadcrumbs

   Let excess egg drip away, then coat the chicken thoroughly in the seasoned breadcrumbs.

7. 7

   Fry the chicken

   Add the breaded chicken to the hot oil and fry until browned, about 5 minutes per side.

8. 8

   Finish the cutlets

   Transfer the cooked chicken to a plate lined with kitchen paper to drain. While it is still hot, add the lemon zest and flaky salt.

9. 9

   Whisk the dressing

   Meanwhile, vigorously whisk together the olive oil, white balsamic vinegar, garlic, honey and Dijon mustard with a pinch each of salt and pepper.

10. 10

    Dress the salad

    Toss the dressing with the rocket, then add the pine nuts, shaved Parmesan and sliced onion.

11. 11

    Serve together

    Serve the chicken with the prepared salad.

What is chicken Milanese?

Chicken Milanese takes its cue from cotoletta alla Milanese, a breaded cutlet associated with Milan in northern Italy. The meat is pounded thin, coated and fried until crisp.

This version pairs the chicken with a peppery rocket salad rather than serving the cutlet on its own. Lemon zest, herbs in the crumbs and a tangy dressing give the plate a fresh, bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2221 calories, 44g protein, 71g carbs, 198g fat.

The chicken and Parmesan provide most of the protein, while the flour, breadcrumbs and honey contribute carbohydrates. Most of the fat comes from the frying oil, olive oil, pine nuts and cheese. To balance the plate, serve the chicken with the rocket salad and add extra vegetables if you like.

The coating, layer by layer

Flour: a thin dusting helps the beaten egg cling to the chicken. Shake off any excess before dipping.

Egg: let the extra egg drip away so it does not form a thick layer beneath the crumbs.

Breadcrumbs: mix them evenly with the dried herbs and seasoning, then press them onto the cutlet for good coverage.

Frying thin cutlets

Thin, even cutlets cook quickly and are easier to coat consistently. The recipe calls for about 5 minutes per side; look for a browned, crisp exterior and chicken cooked through.

Avoid crowding the pan, since the chicken needs room in the oil to brown. If necessary, fry the cutlets in batches.

A crisp finish

Drain the chicken on kitchen paper after frying, then add the lemon zest and flaky salt while the coating is hot. The zest stays fragrant and the salt clings to the surface.

Serve soon after frying for the best contrast between the crisp crumb and tender chicken. Keep the salad separate until just before serving so the rocket remains lively.

Balancing the salad

Rocket: its peppery flavour cuts through the richness of the fried coating. Toss it with the dressing shortly before the meal.

Pine nuts and Parmesan: these add a rich, savoury finish, while the sliced onion brings a little sharpness.

Dressing: whisk it vigorously so the oil and vinegar combine, then taste and adjust the seasoning to your preference.

Timing the meal

Prepare the flour, egg and breadcrumb bowls while the frying oil heats, then coat the cutlets in sequence. Make the dressing and salad while the chicken cooks, as the method suggests.

For the crispiest result, aim to serve the chicken as soon as it has drained and been finished with lemon zest and salt.

Recipe notes & tips

• Pound the cutlets evenly so they cook at a similar rate.
• Arrange the coating bowls in order before you begin dredging.
• Shake off excess flour and egg to keep the breadcrumb coating from becoming heavy.
• Fry in batches if the pan is crowded.
• Drain the cooked chicken on kitchen paper and finish it while hot.
• Dress the rocket just before serving to keep it from wilting.

Variations

• Use fresh herbs: swap the dried herbs for chopped fresh herbs in the breadcrumbs.
• Add more citrus: serve with lemon wedges alongside the zest.
• Change the greens: use a mixture of rocket and other salad leaves.
• Try another nut: replace the pine nuts with toasted almonds.
• Make it sharper: add a little extra white balsamic vinegar to the dressing.

Common mistakes to avoid

• Uneven cutlets: pound them to a consistent thinness so they cook evenly.
• Wet coating: let excess egg drip away before adding the breadcrumbs.
• Patchy crumbs: press the seasoned breadcrumbs onto all sides of each cutlet.
• Crowded pan: fry in batches so the chicken can brown rather than steam.
• Soggy salad: toss the rocket with dressing shortly before serving.
• Late seasoning: add the lemon zest and flaky salt while the chicken is still hot.

How to store

Refrigerate leftover chicken and salad separately in covered containers and use within 2 days. Reheat the chicken in an oven or air fryer until hot to help revive the crisp coating; dress fresh rocket just before serving.

Frequently asked questions