Who can resist Chicken Milanese, a crispy chicken cutlet topped with a bright and lemony arugula salad and ribbons of Parmesan cheese? Young, old, and everyone in between gobble up this recipe, and for good reason: it’s universally adored.
A simple breaded and fried chicken cutlet spans many different cultures. There’s katsu, milanesa, schnitzel, and Wendy’s spicy chicken sandwich, to name just a few.
This Chicken Milanese recipe is the Italian version, and it’s so easy and fabulous. The chicken is pounded thin so it cooks in minutes, and I use panko breadcrumbs for extra crisp chicken.
Make lemon Chicken Milanese with arugula and tomatoes, if you have ripe heirlooms. Or serve Chicken Milanese over spaghetti or angel hair pasta, of you’re feeling extra Italian.
This is one of the best kid-friendly meals to make for the whole family too. In case your little ones exist on a steady diet of dinosaur-shaped chicken tenders, you might want to give Milanese style chicken a try.
No matter who you’re cooking for, this is one recipe you’ll never tire of, no matter how often you make it—and yes, I speak from experience. Just look at this!
Needing Chicken Milanese for the whole group? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.