Life can be difficult, cooking doesn’t have to be…

Chicken Milanese

Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan

So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.

I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.

I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.

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Chicken Milanese

Panko Breaded Chicken Breast
Prep Time10 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: Italian, American
Keyword: chicken, Breaded Chicken
Servings: 4 people


  • 1.5 lbs thin sliced chicken breast
  • 1 cup flour-for dredging
  • 2 eggs
  • 1.5 cups Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried onion flakes
  • 1/4 tsp oregano
  • vegetable oil for frying


  • Mix Panko with onion flakes, salt, pepper, oregano
  • dredge each chicken breast into flour first, then egg, then panko mix
  • Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
  • When oil is warm add chicken and cook until golden brown on each side
  • Place on paper towel to absorb the extra oil


This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.
This recipe can be made in advance and reheated in the oven.
arugula salad
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Arugula Salad with Shaved Parmesan Cheese

Arugula, Tomatoes, Parmesan and Balsamic Vinaigrette
Prep Time10 minutes
Course: Appetizer, Salad
Cuisine: Italian, American
Keyword: Salad
Servings: 4 people


  • 6 cups baby arugula
  • 1 pint yellow and red tomatoes cut in half
  • cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp dry mustard
  • ¼ tsp sea salt
  • tsp pepper
  • pinch sugar
  • shaved Parmigiana Reggiano for topping


  • Place arugula and tomatoes in a bowl
  • In another bowl whisk together oil, vinegar, mustard, salt, pepper and sugar
  • Pour dressing over salad and top with shaved Parmigiana

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