Chicken Milanese

"Crunch and flavorful chicken cutlets topped with fresh arugula, shaved Parmesan cheese and dresses with lemon juice and olive oil."
-- @romaine-lettuce3662
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  • Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 2 large Eggs
  • 1 tablespoons Water
  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 cups Italian Bread Crumbs
  • 2 Lemons
  • Olive Oil
  • 1/4 cups Vegetable or Canola Oil
  • Arugula
  • 4 pieces thinly sliced Chicken Breasts
  • Salt
  • Black Pepper


  • Step 1

    Beat eggs with salt and pepper in a shallow dish, adding a tablespoon of water. Spread flour in another dish and bread crumbs in a third dish.

  • Step 2

    Lightly press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Place the breaded chicken onto a plate while breading the rest.

  • Step 3

    Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side.

  • Step 4

    In a separate bowl, add rinsed and dried arugula. Toss with a tablespoon of olive oil and squeeze a wedge or 2 of lemon juice, add a pinch of salt and serve on top of the breaded chicken. Shave some fresh parmesan cheese on top and enjoy!