Chicken Milanese – a simple Panko breaded chicken breast, pan-fried in olive oil until golden brown. Served alongside a tangy creamy Italian style salad with crunchy peppers, cucumber, and olives. 

I absolutely love Italian food. For proof, see my numerous pasta recipes on my recipe index. I probably have more pasta recipes than any other type of recipe on this whole website. My favorites include Lagane e Ceci, Pasta alla Norma, Cheese Tortellini with Tomato Cream Sauce, and my absolute favorite, Creamy Shrimp and Crab Orzo Risotto. I could go on and on. But the reason I’m bringing up all of these amazing pasta dishes is because sometimes you need a break from pasta. *Sometimes*. 

And when you’d like something with great Italian flavor but without the heaviness of a pasta meal, try this Chicken Milanese. It’s simply breaded with Panko breadcrumbs and fried in olive oil until nice and brown. The real spotlight of this meal is the tangy dressing made from mayonnaise and vinegar – the perfect accompaniment to the crunchy veggies. 

Here’s what you’ll need to make Chicken Milanese

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• Chef knife
• Large skillet
• Plastic cutting board for meat
• Wood cutting board for veggies
• Mixing bowl for the salad and dressing

How to make Chicken Milanese

First, bread the chicken

You’ll want to slice your chicken breasts horizontally to create thin fillets. This will allow the chicken to cook more evenly. You’ll set up three stations — one with flour, one with egg, and one with the Panko. I like to use plates for the flour and breadcrumbs, and a shallow pie dish for the egg. Then you’ll pan fry the chicken in olive oil until it’s golden on each side. 

Make your Italian dressing

I love this tangy dressing – it reminds me exactly of the dressing that’s served with a house salad at an Italian restaurant. It’s basically mayonnaise with red wine vinegar, along with a little olive oil and oregano. The olives and Parmesan cheese go really well with this tangy dressing, so be sure not to skimp on those! 

Here’s the recipe for Chicken Milanese with Italian Pizzeria Salad: 
You can also find this recipe on the Mealime app. 

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Chicken Milanese with Italian Pizzeria Salad

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• Author: Emily Weeks, RDN, LD
• Total Time: 30
• Yield: Serves 4 1x

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Description

Chicken Milanese – a simple Panko breaded chicken breast, pan-fried in olive oil until golden brown. Served alongside a tangy creamy Italian style salad with crunchy peppers, cucumber, and olives. 

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Ingredients

• 1 ½ lb chicken breasts, boneless skinless, sliced in half horizontally
• salt + pepper
• ¼ cup all-purpose flour
• 1 cup panko bread crumbs
• ½ tsp salt
• ½ tsp black pepper
• 2 eggs
• 2 tbsp extra virgin olive oil
• ¼ cup mayonnaise
• ¼ cup red wine vinegar
• 2 tbsp extra virgin olive oil
• 2 tsp oregano
• 2 heads romaine lettuce, chopped
• 2 red bell peppers, diced or sliced
• 1 English cucumber, sliced
• ¼ cup Kalamata olives, pitted and halved
• 1 oz Parmesan cheese, grated

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Instructions

1. Season both sides of the chicken with salt and pepper.
2. Place flour and bread crumbs onto two separate plates. Season each plate with salt and pepper.
3. In a small bowl, whisk the eggs.
4. Dredge chicken fillets in flour, shake off excess, then dip into the bowl with the egg. Let the egg drip off, then dredge the chicken fillets in the bread crumbs, pressing to adhere. Set aside on a plate.
5. Preheat a large nonstick skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
6. Add chicken to the skillet; cook until it is cooked through and golden brown, 3-4 minutes per side (working in batches if necessary). Once chicken is done, remove from skillet and place on a paper-towel lined plate.
7. Meanwhile, in a large bowl, prepare dressing by whisking together mayonnaise, vinegar, oil, and oregano.
8. Add the lettuce, bell peppers, cucumber, and olives to the bowl with the dressing. Toss to combine.
9. To serve, divide the chicken and salad between plates. Top with grated Parmesan and enjoy!

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