Chicken Milanese
April 25th, 2011|Filed Under Meats, Recipes

Chicken Milanese Jennifer Katz Gallery 600x400 Chicken MilaneseAs you get older, you make certain upgrades in your life. You go from a twin bed to a full/queen, a Swatch watch to a Rolex, Aqua Net to Consort and Chicken Parmesan to Chicken Milanese. This is just the evolution of becoming an adult.

However, some people stay stuck and you can spot them from a mile away. You always know the asshole that’s going to order Chicken Parmesan at a restaurant.

Even though the chicken is fried, Chicken Milanese is a great adult summer lunch dish — very light and refreshing. But there are a few important rules to this dish. First, use Panko breadcrumbs. Second, use fresh heirloom tomatoes, and third, don’t over-fry your chicken. My lazy ass sister uses 4C breadcrumbs and jarred salsa to save herself 10 minutes. Trust me, it’s not worth it!

It’s hard to tell how much you will need for each ingredient. It really depends on how much chicken you’re making. One pint of tomatoes and a handful of arugula will make enough salad for 8 chicken breasts.

Recipe: Chicken Milanese


  • Heirloom Tomatoes
  • Oil — Vegetable or Corn
  • Arugula
  • Salt
  • Pepper
  • Eggs
  • Panko Breadcrumbs
  • Flour
  • Lemon
  • Fresh Thyme
  • Chicken — Thin, Pre-pounded


  1. Get 3 bowls: In the first bowl, add 2 cups of flour. In the second, add 5 eggs and beat them. In the third, add 2 cups of Panko breadcrumbs.
  2. Then in each bowl, add ½ teaspoon of salt and a little pepper. Make sure you get the thin, already pounded chicken breast.
  3. Fill a large pan halfway with oil and heat on medium while you’re preparing the chicken. Dredge the chicken in the flour, then the eggs, then the breadcrumbs and add to the oil. Fry 1 or 2 pieces at a time. After two minutes, flip the chicken over and fry for another two minutes. You want the chicken to be a nice golden color, not dark brown. Once golden, remove the chicken and place on paper towels and repeat with another piece of chicken. Do not stack the chicken on top of each other.
  4. Once your chicken is all fried up, quarter your tomatoes into a large bowl. Add some lemon juice, olive oil, thyme, salt and pepper. Mix with a handful of arugula. Plate up your chicken with the tomato and arugula salad on top.

Number of servings (yield): 8

Meal type: dinner

2 Responses to “Chicken Milanese”

  1. beba says:

    mmmmm, my favorite dish!!! can’t wait to use the panko breadcrumbs :)

  2. It is so true about the upgrades as we get older :-) Our palettes grow as we do!

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