Chicken Milanese is one of my favorite restaurant dishes to make at home! Crispy, warm chicken cutlets topped with arugula, balsamic vinaigrette and shaved parmesan!
As much as we love going out to eat, it’s not always convenient! In that case we make our favorite restaurant dishes at home like this delicious Chicken Hibachi or these super fun Chicken Chimichangas!
The Best Chicken Milanese Recipe
So what makes our Chicken Milanese the best??? We knew you’d ask so here it is. It’s our Flat Chicken. Flat Chicken are basically chicken cutlets, but they’re made with our special blend of seasonings that makes them stand out from the rest.
Of course you can use a regular chicken cutlet (or turkey cutlet) here but I’m telling you, if your chicken cutlets aren’t seasoned properly this dish can go down the tubes quickly.
Then your perfect chicken cutlet gets topped with a crisp, cool arugula salad tossed in a homemade balsamic vinaigrette. So you have that warm and cold thing going on and it’s absolute perfection.
How Do You Make Chicken Milanese?
Start by making a batch of our Flat Chicken. You’ll only need four chicken cutlets for this recipe but you can save the rest for another meal. Also, this recipe is easily adaptable for doubling or tripling as you need.
Bread the chicken and lightly pan fry in a skillet.
Make sure the you get these cutlets cooked until they are very crispy and brown (not burnt!) so that you’ll have the best flavor and texture. If your pan is too hot, you can flip the cutlets over a couple of times to make sure that they crisp up without burning.
Once your chicken cutlets are cooked (you can keep them on a baking sheet in the oven until your ready to serve) toss together the arugula salad with a simple, homemade balsamic dressing.
Can I Use A Bottled Balsamic Dressing?
If you have a favorite dressing that you’d like to use then of course go ahead and use that. But we really, really love this homemade balsamic dressing. In fact, it’s really the only dressing that both of our boys will eat. Like ever.
This, to them is salad. Believe me, I’ve tried almost every bottle of dressing imaginable and it doesn’t cut it for them. Yeah, yeah, I know it’s my own fault for making it homemade from the start, but it really does make every salad taste better!
What Can I Substitute Out For Arugula?
Arugula is a classic ingredient for making Chicken Milanese, but of course you can swap it out for pretty much any other lettuce or salad green. I do prefer a softer green, not like an iceberg or romaine, just for texture purposes.
Other options could include green leaf or red leaf lettuce, frissee, bibb or butter (sometimes called Boston) lettuce, or even fresh spinach! Mix a few together, too for extra flavor.
How To Serve Chicken Milanese
Grab those crispy, warm chicken cutlets and place them on a board. Slice into thick pieces like you see above and put them on a plate. Add the tossed arugula salad on top along with a good amount of shave parmesan cheese.
Hopefully, you’ve made enough balsamic vinaigrette (we usually double the recipe and have some leftover in the fridge) to drizzle extra dressing over the top.
Looking For More Chicken Dinner Recipes?
- Italian Chicken Ciabatta Sandwich (also made with our Flat Chicken!)
- Slow Cooker Taco Chicken
- Crock Pot Root Beer Chicken
- Chicken Francese
- Creamy Chicken Marsala
Chicken Milanese is a year round favorite dinner! Crispy, warm chicken cutlets topped with a fresh arugula salad and lots of shaved parmesan cheese!
- 4 chicken cutlets (made with our Flat Chicken Recipe)
- 1/3 cup good quality balsamic vinegar (look for an aged vinegar, not a balsamic glaze)
- 1/4 cup good quality olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano
- Fresh black pepper to taste
- 1/2 teaspoon dijon mustard (optional)
- 5 ounce package arugula or baby arugula
- 1 cup shaved parmesan cheese
- Whisk the ingredients for the balsamic dressing in a bowl or salad cruet. The ingredients will separate, so shake before using. We don’t use dijon when we make this salad but mustard is used to help emulsify the dressing so if you’re making a batch or two to keep in the refrigerator, you can add it to the dressing if you’d like to.
- Warm the chicken cutlets on a baking sheet (if they aren’t already warm) in the oven at 400 degrees. Place the warmed chicken cutlets on a board and slice into thick strips. Place one sliced chicken cutlet on a plate and top with the arugula salad (dividing the salad between the 4 servings).
- Top with 1/4 cup of the shaved parmesan cheese and more fresh black pepper if desired.
If your vinegar has a very tart flavor, add a pinch or two of sugar to the dressing.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: mantitlement, easy dinner ideas, salad recipe, chicken milanese, chicken cutlet recipe, balsamic vinaigrette recipe