Chicken Milanese

Winter is the perfect time to lean into meals that bring a pop of color to your plate. Chicken Milanese paired with a bright arugula salad does just that — delivering fresh, flavorful comfort with minimal effort. Crispy, golden chicken cutlets come together quickly, fished with a squeeze of in-season lemon for a light, vibrant lift.

Ashley Durand

Recipe - Heinen's of Rocky River

Chicken Milanese

Prep Time40 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 1/2 cups Heinen's Italian Seasoned Breadcrumbs

1 cup Heinen's Italian Seasoned Panko Breadcrumbs

2 cloves garlic (finely minced)

3 Tbsp. fresh parsley (finely minced)

1/2 tsp Kosher salt, plus more for seasoning

1/2 tsp freshly ground black pepper, plus more for seasoning

1 cup finely grated Heinen's Parmigiano Reggiano (divided)

3 large eggs

1 cup all purpose flour

2 large boneless, skinless chicken breasts, thinly sliced in half and pounded with meat mallet

Heinen's Vegetable Oil for frying

2 cups assorted cherry tomatoes (cut in half) (For the Salad)

1 clove garlic (grated) (For the Salad)

3 Tbsp. freshly squeezed lemon juice (For the Salad)

Kosher salt, to taste (For the Salad)

Freshly ground black pepper, to taste (For the Salad)

1/2 cup extra virgin olive oil (For the Salad)

1 package of Heinen's Baby Arugula (For the Salad)

1/2 cup loosely packed fresh basil, chopped (For the Salad)

Heinen's Parmigiano Reggiano (For the Salad)

Lemon wedge, for serving (For the Salad)

Directions

Note: You will need three dipping bowls for the chicken.

For Bowl 1: Add all purpose flour to the first bowl.
For Bowl 2: Whisk 3 eggs with 1/2 cup grated parmesan, garlic, salt and pepper in another medium shallow bowl, until combined.
For Bowl 3: Add the breadcrumbs to a medium, shallow bowl along with the parsley, 1/2 cup grated parmesan, salt and pepper, then use a fork or your fingers to mix together.
After slicing the chicken breast in half, cover it with a sheet of plastic wrap on top of a cutting board and use a meat mallet to poud it out to about 1/3 in. thick. Repeat with the remaining pieces of chicken.
Season each chicken breast on both sides with salt and pepper.
Arrage your breading station so that the raw chicken is on the left, then the flour next to it (Bowl 1), then the egg (Bowl 2), then the breadcrumb mixture (Bowl 3).
Take a piece of chicken and coat it in the flour. Shake off the excess flour.
Then, add the chicken to the egg mixture, turn to coat the full piece and allow the excess to drip off.
Transfer the chicken to the breadcrumbs, toss it around and gently press to help the breadcrumbs adhere. Set aside and repeat with the remaining pieces of chicken.
Heat a generous amount of vegetable oil in a large cast iron skillet over medium-high heat. Once at 350F, carefully place 1-3 chicken breasts in the pan at a time, depending on how many your pan can hold without overcrowding.
Cook until golden brown on both sides, about 2 minutes each. Then remove to a wire rack. If the chicken is thicker than usual, try for about 5 minutes. Do not leave the chicken in the pan too long, they brown fast once the first batch is done!

For the Salad:

Add the sliced tomatoes, garlic, lemon juice, grated parmesan, olive oil, salt, and pepper to a bowl and mix to combine.
Place arugula in a large bowl, spoon the mixture over the arugula and toss to combine, but not all of it. Add more cherry tomatoes to top the salad.
Sprinkle chopped basil and parmesan over the arugula.

To Serve:

Place a chicken cutlet on a plate and add a mound of arugula salad over top. If needed, place more tomatoes over and then sprinkle with more parmesan. Drizzle lightly with olive oil and a lemon wedge on the side.

40 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

Note: You will need three dipping bowls for the chicken.

For Bowl 1: Add all purpose flour to the first bowl.
For Bowl 2: Whisk 3 eggs with 1/2 cup grated parmesan, garlic, salt and pepper in another medium shallow bowl, until combined.
For Bowl 3: Add the breadcrumbs to a medium, shallow bowl along with the parsley, 1/2 cup grated parmesan, salt and pepper, then use a fork or your fingers to mix together.
After slicing the chicken breast in half, cover it with a sheet of plastic wrap on top of a cutting board and use a meat mallet to poud it out to about 1/3 in. thick. Repeat with the remaining pieces of chicken.
Season each chicken breast on both sides with salt and pepper.
Arrage your breading station so that the raw chicken is on the left, then the flour next to it (Bowl 1), then the egg (Bowl 2), then the breadcrumb mixture (Bowl 3).
Take a piece of chicken and coat it in the flour. Shake off the excess flour.
Then, add the chicken to the egg mixture, turn to coat the full piece and allow the excess to drip off.
Transfer the chicken to the breadcrumbs, toss it around and gently press to help the breadcrumbs adhere. Set aside and repeat with the remaining pieces of chicken.
Heat a generous amount of vegetable oil in a large cast iron skillet over medium-high heat. Once at 350F, carefully place 1-3 chicken breasts in the pan at a time, depending on how many your pan can hold without overcrowding.
Cook until golden brown on both sides, about 2 minutes each. Then remove to a wire rack. If the chicken is thicker than usual, try for about 5 minutes. Do not leave the chicken in the pan too long, they brown fast once the first batch is done!

For the Salad:

Add the sliced tomatoes, garlic, lemon juice, grated parmesan, olive oil, salt, and pepper to a bowl and mix to combine.
Place arugula in a large bowl, spoon the mixture over the arugula and toss to combine, but not all of it. Add more cherry tomatoes to top the salad.
Sprinkle chopped basil and parmesan over the arugula.

To Serve:

Place a chicken cutlet on a plate and add a mound of arugula salad over top. If needed, place more tomatoes over and then sprinkle with more parmesan. Drizzle lightly with olive oil and a lemon wedge on the side.