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  • Lauren Palmeri

Chicken Milanese

There's a reason every culture has it's own version of chicken cutlets -- because they are delicious! For this Italian version, I put a little Parmesan cheese, dried oregano and garlic powder in the breadcrumb mixture. The flavor-packed, crispy breadcrumb is topped with a bright and spicy arugula salad, which is super easy to make. I love a dinner where you only have to worry about cooking one food item... the perfect Monday night dinner!


1 lb chicken cutlets

1 box panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp dried oregano

1/2 tsp garlic powder

2 cups flour

4 eggs, beaten with 1 Tbsp water

olive oil, for frying

1/2 thinly sliced red onion

8 oz cherry tomatoes, halved

1/4 cup red wine vinegar

1 tsp sugar

1/4 cup EVOO

5 oz baby arugula

For the chicken:

Dry chicken well. Separate flour, eggs and breadcrumbs into separate bowls. Season flour with salt and stir to combine. Season panko with salt, Parmesan, oregano and garlic powder, and stir to combine. Dredge chicken cutlets in flour, egg and panko breadcrumbs. Pan fry in olive oil until golden brown on both sides, about 7 minutes. Remove to a cooling rack set over baking sheet. Keep warm in 200F oven until ready to serve

For the arugula salad:

Combine red onion, tomatoes, red wine vinegar, 1 tsp salt and 1 tsp sugar in the bottom of a large bowl. Stir to combine and dissolve sugar. Let stand for at least 15 minutes. Add 1/4 cup evoo add a box of baby arugula. Stir to combine and season with freshly ground black pepper.

Top cutlets with arugula salad and enjoy!

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