How to Make Chicken Milanese. It’s Easy and Delicious!

Recently, on a trip in Italy I was surprised to see Chicken Milanese on many menus in both Rome and Florence. I don’t know why I was surprised, but I think it was because I just assumed that this was an American version of an Italian dish. But then it dawned on me; as the name suggests this is a recipe out of Milan, which is in Northern Italy. Northwest of Milan is Austria and chicken milanese is an awful lot like a wiener schnitzel, except of course, with its own flair.

While wiener schnitzel is usually a breaded and fried veal cutlet, chicken milanese is, of course chicken. However, both are breaded and fried to a delightful crisp. Other than that, I think the main difference is what each crispy meats are served with. Wiener schnitzel keeps with its heaviness and is served with potatoes or often french fries while your milanese takes a lighter approach with a peppery and lemony salad. I think you can tell which version I am partial to.

For my chicken milanese, I am adding a bit more to the veggie component and sauteeing some mushrooms, adding some delicious bocconcini (little mozzarella balls), and a healthy dose of balsamic glaze. The crunchy chicken combined with the peppery salad, earthy mushrooms, creamy mozzarella, and acidic yet sweet balsamic glaze is the combo you’ve been craving. It’s the perfect light dinner to come home to after a long day that is easy to make and delicious.

Serves 4

Suggested Wine Pairing:

I like this with a light white wine. I really think a cold and crisp pinot grigio makes this dish pop!

Ingredients:

4 small chicken breasts, pounded very thin to 1/4 – 1/2 inch thick

1/2 cup of olive oil

1 cup of panko bread crumbs

1/2 cup of flour

2 eggs, beaten

6 ounces of arugula

8 ounces of mushrooms, sliced

4 ounces of bocconcini (little mozzarella balls)

1 tablespoon of butter

1/4 cup of basil, torn

2 tablespoons of parsley, coarsely chopped

1/4 cup of balsamic glaze

Instructions:

1. Begin by breading your chicken. To do this, set up a station with the flour in one bowl, the egg in another, and the bread crumbs in a third. Liberally salt and pepper both sides of the chicken and then coat with the flour, then egg, and finally the panko bread crumbs. Continue with the rest of the chicken breasts and set aside.
2. In a deep frying pan, add the oil and begin to heat over medium high heat. Once the oil is heated. add the chicken breasts. Fry the chicken for about 4-5 minutes each side. Fry in batches if necessary. Remove the chicken from the pan and set aside.
3. Next, add 1 tablespoon of butter and saute the mushrooms. for about 5 minutes until softened.
4. To serve, make a bed of the arugula on a plate, top with basil and parsley. Add the chicken breast and top with mushrooms and mozzarella. Drizzle the balsamic glaze over top and enjoy.