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Chicken Milanese is a simple dish that’s also delicious and easily customizable for any occasion.
When Derek and I moved into our first apartment I only had a handful of recipes in my cooking repertoire. One of the ways I started building my recipe box was by copying and making my own version of dishes I liked at restaurants we would frequent.
Chicken Milanese is one of those dishes. Some friends of ours had recently bought a restaurant. On our second visit, I was perusing the menu and noticed this dish. The description sounded delish and I just had to try it.
I loved it! It was simple enough that I decided to try to make it at home. Chicken Milanese soon became not only one of my husband’s favorite dishes, but his sister’s as well. It is one of her most
Traditionally the chicken is laid on a bed of arugula. If I have some on hand then I will toss it with some olive oil, lemon juice, and salt and pepper. If I don’t have any then I don’t worry about it. It’s the delicious raw sauce that makes this dish extra special.
When I make the raw sauce, I stray from tradition by adding some olive oil and balsamic vinegar to the diced tomatoes and onions. That’s one of the reasons why I love this dish. It’s very easy to customize to your own personal preferences and portions. You can make it as a dinner for two or for a large dinner party.
Another reason to love this Chicken Milanese is that it is easy to make ahead. Most days I bread the chicken and make the raw sauce in the morning. I leave them in the fridge until dinner time and then I just have to cook the chicken and sides.
I always end up with an easy meal that makes a beautiful presentation and can be served any day of the week. I hope you enjoy Chicken Milanese as much as we do!
If you know of anyone who would love this chicken, please share this post with all your friends and family. Just click on the social media icons below! Have a wonderful weekend and enjoy!
- 1 cup tomatoes diced
- ½ cup red onion diced
- 1 Tbsp basil torn or chiffonade
- ½ Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb boneless skinless chicken breasts thinly sliced and pounded thin
- ½ cup flour
- 1½ cup panko breadcrumbs
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
- canola oil
- balsamic glaze optional
- Combine in a small bowl diced tomatoes and red onions.
- Tear the fresh basil or roll it and slice into a chiffonade so as not to bruise it. Add it to the bowl of tomatoes and onions.
- Dress with a little olive oil, balsamic vinegar, salt, and pepper and mix it all up.
- Heat a frying pan that is lined with canola oil on medium heat, you don’t want it to heat up too fast and burn the chicken.
- Bread the chicken by dipping each breast in the flour mixed with salt and pepper. Follow with the egg and lastly the breadcrumbs. Place them in the heated frying pan that is lined with canola oil, if you want to make sure if the oil is hot enough, drop a few bread crumbs in and see if they start to sizzle.
- Cook each side for 5 minutes and then an additional 2-3 minutes on each side until cooked through and evenly golden browned. Once they are done make sure to drain them on a paper towel before serving.
- Serve the sauce already on the chicken or serve it on the side and let everyone put as much as they like on it. Drizzle with a little balsamic glaze if you have it on hand.