Recipes

Crispy Chicken Milanese

by Whitney Amadi.
August 06, 2026
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Ingredients:

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Chicken
  •   2 Skinless Chicken Breast (Large Boneless)
  •   Salt and Pepper (To Taste )
  •   1/2 All Purpose Flour
  •   2 Eggs  (Large)
  •   1 Tbsp Water 
  •   1 1/2 Cups Panko Breadcrumbs 
  •   1/2 Cup Parmesan Cheese
  •   1 Tbsp Garlic Powder
  •   1/2 Tbsp Italian Seasoning
  •   1/2 Paprika 
  •   1/3-1/2 Cup Avocado Oil
Arugula Salad
  •   Baby Arugula 
  •   Shaved Parmesan 
  •   Cherry Tomatoes 
  •   Red Onion (Sliced Thin)
  •   EVOO
  •   Fresh Lemon Juice 
  •   Salt and Black Pepper
  •   2-3 Tbsp Balsamic Glaze 
For Serving
  •   Lemon Wedges 
  •   Extra Shaved Parmesan 
  •   Flaky Sea Salt  (Optional )
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

  1. Slice each chicken breast in half horizontally to create four thin cutlets. Pound them to about ¼-inch thick. Season both sides with salt and pepper.
  2. Set up a breading station with three shallow bowls. Add the flour to the first bowl. Whisk together the eggs and water in the second bowl. In the third bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, and paprika.
  3. Dredge each chicken cutlet in the flour, shaking off any excess. Dip into the egg mixture, then coat well with the breadcrumb mixture, pressing gently so the coating sticks.
  4. Heat a thin layer of olive oil in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack or paper towel-lined plate.
  5. In a large bowl, combine the arugula, cherry tomatoes, red onion, shaved Parmesan, and toasted pine nuts if using. Drizzle with the extra virgin olive oil and fresh lemon juice. Season with a pinch of salt and freshly cracked black pepper, then toss gently to coat.
  6. Place a crispy chicken cutlet on each plate. Top with a generous handful of the arugula salad, drizzle with balsamic glaze, and finish with extra shaved Parmesan and a lemon wedge on the side.

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