Chicken Milanese Recipe

Pound the chicken

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness about 1/4 to 1/3 inch. Trim any uneven edges. Pat dry with paper towels.

Season the chicken

Season both sides of each pounded breast with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the black pepper (reserve remaining salt/pepper for breading and salad).

Set up breading station

In three shallow bowls or trays: 1) place the flour, 2) whisk together eggs and whole milk until combined, 3) mix breadcrumbs, grated Parmesan, shredded mozzarella, dried oregano, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Press the breadcrumb mixture together slightly with a fork so the cheese distributes evenly.

Bread the chicken

Working one piece at a time, dredge a breast in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture, coating thoroughly and pressing so shredded mozzarella and Parmesan adhere. Place breaded cutlets on a wire rack or sheet tray while you heat the pan.

Heat the pan

In a large skillet over medium heat, add olive oil and unsalted butter. Heat until butter melts and the fat shimmers but is not smoking (about 325–350°F / 160–175°C if using a thermometer).

Fry the cutlets

Add cutlets to the skillet (work in batches so they do not crowd) and cook 3–4 minutes per side until golden brown and crispy, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the crust browns too quickly, lower heat slightly. Transfer cooked cutlets to a wire rack set over a sheet pan; keep warm in a low oven (200°F / 95°C) if needed.

Toast the croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon extra-virgin olive oil and a pinch of salt on a sheet pan. Spread in a single layer and roast 8–10 minutes, tossing once, until golden and crisp. Remove and rub warm croutons with the halved garlic clove for a subtle garlic flavor.

Prepare tomatoes

While croutons toast, cut heirloom tomatoes into wedges or large bite-sized pieces. Place in a bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add torn basil.

Dress the salad

Whisk together 3 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar. Toss tomatoes and basil with the dressing, then fold in the warm garlic-rubbed croutons so they soak up some dressing without becoming soggy.

Crisp the prosciutto

Line a small sheet pan or plate with paper towels. Heat a nonstick skillet over medium-high heat. Lay prosciutto slices flat (no overlap) and cook 1–2 minutes per side until edges curl and slices are crisp. Optionally brush a little olive oil on very lean prosciutto before cooking. Transfer crisps to paper towels to drain.

Plate one chicken Milanese per serving, topping each cutlet with a few torn pieces of crispy prosciutto and a light sprinkle of extra grated Parmesan and chopped parsley.

Serve the heirloom tomato crouton salad alongside or on top of the cutlet as preferred. Provide lemon wedges to squeeze over the chicken for brightness.

Optional: For added richness, drizzle a teaspoon of the reserved pan drippings (strained) or a little extra-virgin olive oil over the plated cutlet.