Chicken Milanese with Shaved Apple and Arugula Salad Recipe
Chicken Milanese is a classic Italian dish featuring thin, crispy breaded chicken cutlets pan-fried to golden perfection. Served with a fresh shaved apple and arugula salad dressed in a tangy vinaigrette, this recipe offers a delightful balance of crunchy, savory, and vibrant flavors. Perfect for a satisfying dinner, it’s a crowd-pleaser that combines simple ingredients into an elegant meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
For the Chicken Milanese
- 3 boneless, skinless chicken breasts, butterflied (6 total cutlets)
- 2 cups panko breadcrumbs
- ¾ cup grated parmesan cheese
- 2 whole eggs + 1 tablespoon water
- ½ cup all purpose flour
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Oil for pan frying (vegetable or canola oil recommended)
For the Shaved Apple and Arugula Salad
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- Salt & pepper to taste
- 1 Granny Smith apple, thinly sliced
- 3 stalks celery, thinly sliced
- 5 oz baby arugula
- ¾ cup grated parmesan cheese
- Black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Heat the oil: Add olive or vegetable oil to a heavy-bottomed pan until it reaches about ⅛ to ¼-inch depth. Heat over medium-low until the oil reaches approximately 350°F, ideal for frying.
- Pound the chicken breasts: Place the butterflied chicken breasts on a cutting board and cover with plastic wrap. Use a meat pounder to flatten them evenly until about ¼-inch thick. Season both sides generously with salt and pepper.
- Prepare the dredging stations: On a shallow plate, place the flour. In a separate shallow large bowl, whisk together the eggs and water. In a third bowl, combine panko breadcrumbs, grated parmesan, dried parsley, basil, oregano, salt, and pepper, mixing well.
- Coat the chicken: Using tongs, lightly dust each chicken cutlet with flour on both sides. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture ensuring each cutlet is fully coated.
- Fry the cutlets: Carefully add the breaded chicken to the hot oil. Fry for 5-8 minutes per side until they are golden brown and crispy. Maintain the oil temperature around 350°F to ensure even cooking. Remove and drain excess oil on a paper towel-lined plate.
- Make the vinaigrette dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, lemon juice, and salt and pepper until emulsified and well combined.
- Prepare the salad: In a large bowl, combine baby arugula, thinly sliced Granny Smith apple, and celery. Toss with the vinaigrette dressing until all ingredients are evenly coated.
- Assemble and serve: Place a fried chicken cutlet on each serving plate. Generously top with the dressed salad, sprinkle with freshly grated parmesan, crack some black pepper over, and serve with a lemon wedge on the side. Enjoy your meal!
Notes
- For best results, maintain the frying oil temperature consistently around 350°F to achieve crispy cutlets without overcooking.
- Use a heavy-bottomed pan to heat oil evenly and prevent hotspots while frying.
- Butterflying and pounding the chicken breasts thinly ensures tender and uniformly cooked cutlets.
- Grated parmesan in the breadcrumb mixture adds a delicious savory flavor and golden color to the crust.
- The fresh apple and arugula salad adds a bright, crisp contrast to the rich chicken.
- Leftover salad can be stored separately in the refrigerator for up to one day.
- This dish pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
