Chicken Milanese
serves 4-6 people

In my opinion, there is nothing more comforting than a fried chicken cutlet or, what is traditionally known as, chicken milanese. Fried, crunchy, crispy and served with an arugula salad it is a simple meal at its best. Now, while the meal itself is simple, some might argue that the process of breading and frying a chicken cutlet is now and, well, I might agree. Similar to eggplant frying, cutlet frying is also a labor of love and it’s also a gift that keeps on giving. Milanese with salad one night can be magically turned into sandwiches the following day or turned into chicken cutlet parmigiana. So if you’re going to make them, you may as well bread and fry off quite a few cutlets so they become a gift that keeps on giving.

My aunt requested this meal while I was staying with her and, honestly, it’s one of those dinners that never disappoints. Chicken milanese with arugula salad presents well for guests and the chicken can be fried earlier in the day and can be served at room temperature if you like. We went slightly sweeter for the dressing, preparing a dijon maple vinaigrette because my uncle prefers a sweeter taste with his salads. The sweetness and acid, nicely offset the peppery arugula and the salty, crunchy fried crust of the cutlets.

The most important element of frying chicken cutlets is 1) having a designated frying station and 2) making sure you have thinly pounded chicken cutlets to work with

Your frying station will include 1) Italian Seasoned Breadcrumbs, and I like to season them again, of course 2) eggs that have been beaten and seasoned with salt and pepper as well as 3) flour which has also been seasoned with salt and pepper.

The chicken cutlets should be pounded thin, not paper thin, but about a 1/4 to a 1/2” of thickness will do. You can also do yourself a favor and do the time saver by purchasing thinly sliced cutlets. You’re bound to get a rogue chubby cutlet in the bunch and, when that happens, just get out the wax paper and the pounder and match their thinness to the others.

I like to prepare my cutlets and bread them all prior to frying, unlike eggplant parm where I flour, egg and fry the eggplant rounds as I go because of their unique process.

For the chicken cutlet frying prep you will

Line a large tray with wax or parchment paper
Organize your frying station a) cutlets b) flour c) egg wash d) breadcrumbs e) pan prepped with hot oil
Each chicken cutlet will be dredged in flour, then in egg and, finally, in breadcrumb (repeat until you’re done with the batch)
Place each cutlet on the wax or parchment paper lined tray, using wax or parchment paper between layers

I recommend using a large, heavy bottomed skillet to fry off the chicken cutlets. Cover the bottom of the skillet with about 1” of oil and heat over a medium high flame. Very carefully place the cutlets in the pan and fry for about 2-3 minutes on each side until deep golden.

Repeat the process of frying in batches, and as the cutlets are done frying, place them on a wire rack or tray lined with paper towels.

Prepare the arugula and, again, you can save a step (and some time) by getting pre-washed arugula. And, at this point, you can prepare the dressing but you will not, under any circumstances, dress the arugula until you’re ready to serve the chicken cutlets. No one likes mushy, wet, salad.

Serve with an additional vegetable or as is for your main dish. Bread is not required, but feel free to indulge. Dress the salad upon serving and plate alongside and on top of the milaneses. Enjoy!

Chicken Milanese
serves 4-6 people

Ingredients
For the Chicken

1 1/2 lbs thinly sliced, boneless, skinless chicken breasts

Olive oil, Vegetable or Canola oil for frying (or a mix of both)

2 c Italian Seasoned breadcrumbs

2 cloves garlic, minced or pressed

3 T of fresh parsley, finely minced

1 tsp (divided - this is used for the breadcrumbs, flour and eggs) kosher salt plus more for seasoning

1 tsp (divided - this is used for the breadcrumbs, flour and eggs) freshly ground pepper plus more for seasoning

1/4 c Locatelli or Pecorino Romano cheese, Parmiggiano can also be used

4 large eggs

1 c of all purpose flour

For the Salad + Dressing

10 oz clamshell of fresh arugula, pre-cleaned and if not, cleaned and dried

1/2 of a small red onion, thinly sliced

1 clove garlic, minced or pressed

3 T white balsamic vinegar

2 tsp. Dijon mustard

1 T honey or maple syrup

1/2 - 1 tsp kosher salt, adjust to taste

Freshly ground black pepper

1/3 cup extra virgin olive oil

Instructions

For preparing the Chicken

—Add the breadcrumbs to a medium sized, shallow bowl with garlic, parsley, salt, pepper and cheese

—Whisk eggs and season with salt and pepper

—Add the flour to another shallow bowl and season with remaining salt and pepper, mixing to combine.

—Cutlet check: if your thinly sliced cutlets are too thick, get to pounding. Grab a piece of chicken and place it on a cutting board, covering it with wax paper or plastic wrap. Using a meat mallet, pound the chicken until it is about a ½ inch thick. Repeat this process with any rogue pieces of thick chicken in your package.

—Coat a piece of chicken in the flour, then add the chicken to the egg mixture, turning to coat. Be sure to let the excess egg mixture drip off.

—Place the chicken in the breadcrumbs and coat well, pressing the breadcrumbs into the chicken. Flip and repeat.

—Transfer the cutlet to a platter or tray prepared with wax paper and repeat the above process with each piece of chicken until done.

—Heat oil in a large, heavy bottomed skillet over a medium-high flame.

—Place cutlets in the pan, being sure to not overcrowd and fry until golden brown - about 2-3 minutes on each side.

—As cutlets are fried, transfer to a roasting tray lined with paper towel or a wire rack.

For the Salad, Dressing + Serving

—Add vinegar, dijon mustard, olive oil, maple syrup salt and pepper to a small bowl or pyrex measuring cup and whisk until combine

—Place arugula and red onions to a large salad/mixing bowl and toss to coat with the salad dressing

—Transfer chicken cutlets to a large serving plate and top with salad

Chicken Milanese With Arugula Salad