By Nate Anderson
Crispy Chicken Milanese
After frying, place the chicken on a wire rack in a 375°F oven for 5 minutes before plating.
Updated at: Sun, 28 Sep 2025 12:03:13 GMT
Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories1059.5 kcal (53%)
Total Fat43.8 g (63%)
Carbs82.9 g (32%)
Sugars9.9 g (11%)
Protein77.8 g (156%)
Sodium1677 mg (84%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Chicken:
2boneless skinless chicken breasts
1 cupall purpose flour
2eggs
large
2 tablespoonsmilk
1 cuppanko breadcrumbs
½ cupgrated parmesan cheese
½ teaspoongarlic powder
½ teaspoonsalt
¼ teaspoonblack pepper
olive oil
for frying
For the Salad Topping:
2 cupsbaby arugula
½ cupfennel
shaved, use a mandolin or vegetable peeler
1roma tomato
diced
½ cupfresh mozzarella pearls
or torn mozzarella pieces
2 tablespoonsred onion
finely chopped, optional
For the Dressing:
3 tablespoonsextra-virgin olive oil
2 tablespoonsfresh lemon juice
½ teaspoondijon mustard
1 teaspoonhoney
optional, to balance acidity
salt
to taste
pepper
to taste
For Finishing:
Instructions
Prepare the Chicken
Step 1
Butterfly each chicken breast and pound it to about ½-inch thickness using a meat mallet or rolling pin.
Step 2
Set up a breading station with three bowls:
Step 3
Bowl 1: Flour, salt, and pepper.
Step 4
Bowl 2: Beaten eggs mixed with milk.
Step 5
Bowl 3: Panko breadcrumbs, Parmesan cheese, and garlic powder mixed together.
Step 6
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg wash, and finally coat generously with the Parmesan-panko mixture. Press gently to adhere the crumbs well.
Cook the Chicken
Step 7
Heat a large skillet over medium heat and add enough olive oil to coat the bottom (about ¼ inch deep).
Step 8
Once hot, add the chicken cutlets. Cook for about 4–5 minutes per side, or until golden brown and crispy.
Step 9
Transfer to a paper towel–lined plate and let rest for a few minutes.
Prepare the Lemon Vinaigrette
Step 10
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
Step 11
Taste and adjust acidity or sweetness to your liking.
Assemble the Salad
Step 12
In a mixing bowl, toss the arugula, fennel, Roma tomatoes, and red onion with about half the vinaigrette.
Step 13
Add mozzarella pearls and gently toss again.
Plate and Finish
Step 14
Place a crispy chicken cutlet on each plate.
Step 15
Mound the arugula salad on top of the chicken.
Step 16
Drizzle with balsamic glaze in a circular pattern around the plate.
Step 17
Finish with an extra drizzle of vinaigrette and serve with lemon wedges on the side.
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