Easy Chicken Milanese with Grinder-Style Salad Recipe
This Easy Chicken Milanese recipe features thin, crispy breaded chicken cutlets pan-fried to golden perfection, paired with a fresh and tangy grinder-style salad. The chicken is coated with seasoned flour, egg, panko, Parmesan, and lemon zest for vibrant flavor and crunch. Served alongside a zesty mayonnaise-based salad with lettuce, cucumber, red onion, jalapenos, and shaved Parmesan, this meal is a quick, delicious, and balanced option perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
For the Chicken Milanese
- 4 chicken breasts
- 4 tbsp flour (seasoned with 1 tsp salt and ½ tsp pepper)
- 2 eggs (beaten)
- 1½ cups panko breadcrumbs
- 1/3 cup Parmesan cheese (grated)
- 2 tsp lemon zest
- 1 tsp salt
- ½ tsp pepper
- oil (for frying)
For the Grinder-style Salad
- ¼ cup mayonnaise
- 2 tsp red wine vinegar
- 1 garlic clove (minced)
- ½ tsp dried oregano
- 1 tbsp pickled jalapeno (chopped)
- ½ tsp chilli flakes / red pepper flakes
- salt and pepper (to taste)
- 4 cups shredded lettuce
- 1 English cucumber (thinly sliced)
- ½ red onion (thinly sliced)
- ½ cup Parmesan cheese (shaved)
Instructions
- Prepare the Chicken Cutlets: Slice each chicken breast horizontally to create two thin cutlets. To ensure even thickness, gently flatten the cutlets with a meat mallet if needed.
- Season the Flour: Place the all-purpose flour in a bowl and season it with 1 teaspoon salt and ½ teaspoon pepper.
- Prepare the Breading Mixtures: In one bowl, beat the eggs thoroughly. In another large bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper.
- Coat the Chicken: Dredge each chicken cutlet first in the seasoned flour, then dip it into the beaten eggs, and finally coat it thoroughly with the panko-Parmesan mixture.
- Heat the Oil: In a large frying pan over medium-high heat, add a splash of oil and allow it to heat up until shimmering but not smoking.
- Cook the Chicken: Fry the breaded chicken cutlets for about 2-3 minutes on each side, or until they achieve a crisp, golden brown crust and are cooked through.
- Make the Salad Dressing: In a large bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, dried oregano, chopped pickled jalapeno, chilli flakes, and salt and pepper to taste until smooth and well combined.
- Add the Salad Ingredients: Add the shredded lettuce to the bowl with the dressing, then toss in the thinly sliced cucumber, red onion, and shaved Parmesan cheese.
- Toss the Salad: Gently toss all the salad ingredients together to coat evenly with the dressing, ensuring a balanced flavor throughout.
- Serve: Plate the crispy chicken Milanese cutlets alongside generous portions of the grinder-style salad. Serve with extra lemon wedges for squeezing over the chicken if desired.
Notes
- For extra tenderness, pound the chicken cutlets evenly before breading.
- Use fresh lemon zest for the best flavor in the breading.
- Adjust the level of chilli flakes and pickled jalapenos in the salad for heat preference.
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
- This recipe can be easily doubled for larger gatherings.
- Leftover chicken Milanese can be reheated in a hot oven to maintain crispiness.
