Organic Chicken Milanese Recipe

Prep the chicken

Remove any silver skin from the chicken breasts. Place each breast between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 to 1/3 inch. Trim any ragged edges so pieces are uniform. Pat dry with paper towels and season both sides with 1/2 tsp Kosher salt and 1/4 tsp black pepper (reserve remaining salt/pepper for breading).

Set up breading station

Arrange three shallow dishes: one with the flour, seasoned with a pinch of salt; one with the eggs beaten together with 2 tablespoons whole milk until smooth; and one with the breadcrumbs mixed with 1/4 cup grated Parmesan, chopped parsley, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Press breadcrumbs with a fork to combine evenly.

Bread the chicken

Dredge each pounded breast first in the flour, shaking off excess, then dip into the egg wash letting excess drip off, and finally press into the breadcrumb mixture, coating thoroughly and pressing so breadcrumbs adhere to the surface. Place breaded cutlets on a wire rack set over a baking sheet while you heat the pan.

Heat the pan

In a large skillet over medium-high heat, add 2 tablespoons extra-virgin olive oil and 1/2 cup neutral oil. When the oil reaches 350°F (if using a thermometer) or is shimmering but not smoking, add 1 tablespoon unsalted butter and swirl to melt and combine.

Fry the cutlets

Working in a single layer without crowding (cook in batches if necessary), carefully place each breaded chicken breast into the hot oil. Fry 3 to 4 minutes per side until golden-brown and an instant-read thermometer inserted into the thickest part reads 160–165°F, or until juices run clear. Adjust heat as necessary so breadcrumbs brown evenly without burning. Transfer cooked cutlets to a wire rack set over a baking sheet and tent loosely with foil to keep warm. If needed, keep in a 200°F oven while finishing remaining cutlets.

Assemble with ham and provolone

While the last cutlets finish, place one warm chicken cutlet on a plate or baking sheet. Lay two slices of Virginia ham over the hot cutlet, then top with a slice of provolone. If you prefer the cheese melted, place assembled cutlets under a hot broiler for 1–2 minutes or briefly return them to the skillet covered with a lid over low heat for 30–60 seconds until the provolone softens.

Prepare optional arugula garnish

If using arugula, toss 1 cup arugula with 1 teaspoon olive oil and a pinch (about 1/4 tsp) of sea salt. Serve a small handful atop or alongside the cutlets for brightness.

Finish and serve

Squeeze lemon wedges over the cutlets to taste. Serve immediately so the crust stays crisp. Provide extra lemon on the side.