Jul 14 2026
Restaurants›Rocco’s Wood Fired Pizza›Milanese Recipe

Milanese Recipe

Inspired by Rocco’s Wood Fired Pizza
Time30m
Serves2

Crispy chicken cutlet, arugula, tomato, cucumber, red onion, balsamic

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Ingredients

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Chicken Cutlet

Salad Toppings

Method

Preparing the Chicken Cutlet

  1. 1

    Prepare the Chicken

    Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

  2. 2

    Set Up Breading Station

    In three separate shallow bowls, place the flour mixed with salt and pepper in one, beaten eggs in the second, and breadcrumbs in the third.

  3. 3

    Bread the Chicken

    Dredge each chicken breast in the flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

  4. 4

    Cook the Chicken

    In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the breaded chicken cutlets. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Preparing the Salad

  1. 5

    Chop the Vegetables

    While the chicken is cooking, chop the tomato, cucumber, and red onion into bite-sized pieces.

  2. 6

    Assemble the Salad

    In a large bowl, combine the arugula, chopped tomato, cucumber, and red onion. Drizzle with balsamic vinegar and toss gently to combine.

Serving

  1. 7

    Plate the Dish

    On a serving plate, place a generous portion of the arugula salad. Top with the crispy chicken cutlet. Serve immediately and enjoy!

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