Chicken Milanese


2-4 servings

Prep Time

30-45 minutes


Recipe Preparation


  1. Slice chicken horizontally into thin pieces.
  2. Pound each portion of chicken until thin (no holes) for dredging in three separate dishes.
  3. Combine flour and salt and pepper in one dish.
  4. Whisk together the milk and eggs in a second dish.
  5. Mix the breadcrumbs with the Romano cheese in a third dish.
  6. Season both sides of the chicken pieces with salt and pepper.
  7. Coat chicken, one piece at a time, in the three bowls in this order: flour, eggs, breadcrumbs.
  8. Heat 2 Tbsp. butter and 2 Tbsp. olive oil in a skillet over medium-high heat until bubbling hot.
  9. Add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side. Transfer the chicken to a clean plate, continuing until all of the chicken is cooked.
  10. Combine the arugula, red onion, grape tomatoes, lemon juice, olive oil, salt and pepper in a chilled mixing bowl.
  11. Serve 1 piece of cooked chicken on each plate. Top with the dressed arugula salad. Add more Romano cheese over the top and garnish with fresh lemon wedges.
  12. If desired, serve the Chicken Milanese with arugula salad alongside some creamy risotto.

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