There is something satisfying about a dinner that relies on the contrast between hot and cold. In this classic Milanese-style dish, the chicken comes straight out of the frying pan—hot, salty, and incredibly crunchy—and gets immediately topped with a cold, sharp salad. The vinaigrette from the tomatoes inevitably drips down and soaks into the breading just a little bit, which is actually my favorite part.
I use Panko breadcrumbs here instead of traditional Italian breadcrumbs. It might not be strictly authentic to Milan, but I find standard breadcrumbs tend to get heavy and soggy too fast. Panko stays light and shatters when you bite into it. Just be warned: the breading process is messy. I always end up with “breaded fingers” by the time I get to the last piece of chicken, no matter how careful I try to be with the wet-hand/dry-hand method.
Ingredients
The Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 cup Panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup canola or vegetable oil (for frying)
The Salad
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small shallot, peeled and thinly sliced
- 1 pint cherry tomatoes, cut in half
- 3 cups baby arugula
- 1/4 cup fresh basil leaves, roughly torn
- Lemon wedges, for serving
Instructions
- Prep the Cutlets: Slice the chicken breasts in half horizontally (butterflying them) so you have 6 thinner pieces. One at a time, place them between two sheets of plastic wrap and pound them gently with a meat mallet or a heavy rolling pin. You want them about 1/4 to 3/8 inch thick. Don’t skip this—if they are too thick, the breading will burn before the meat cooks.
- Set Up the Station: You need three shallow bowls. Put the flour in the first. Whisk the eggs, milk, salt, and pepper in the second. Dump the Panko into the third.
- Bread the Chicken: Dip a cutlet into the flour and shake off the excess dust. Dunk it into the egg wash. Finally, press it into the Panko, flipping it to make sure crumbs stick to every spot. Place the breaded chicken on a wire rack or plate while you finish the rest.
- Fry: Heat the canola oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken. You will likely need to do this in 2 or 3 batches—if you crowd the pan, the temperature drops and the chicken gets greasy. Fry for 3 to 4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.
- Make the Vinaigrette: In a medium bowl, whisk the olive oil, vinegar, and a pinch of salt. Add the sliced shallot and tomatoes. Stir them around and let them sit for a few minutes; this takes the raw bite out of the onion.
- Serve: Just before you are ready to eat, throw the arugula and basil into the bowl with the tomatoes and toss to coat. Place a piece of chicken on a plate and pile a mountain of salad right on top. Squeeze a lemon wedge over everything.
Why You’ll Love This Recipe
- Texture: The crunch of the Panko against the crisp snap of fresh arugula is unbeatable.
- Speed: Because the chicken is pounded thin, it cooks in just a few minutes per side. The whole meal comes together in under half an hour.
- Balance: The acidity of the salad cuts right through the richness of the fried chicken, so it feels lighter than a standard fried cutlet.
Chef’s Tips for Perfection
- Pounding the Meat: Be firm but gentle. If you smash the chicken too hard, the fibers separate and the meat falls apart when you try to bread it.
- Oil Temperature: If the breadcrumbs are browning instantly when they hit the pan, turn the heat down. If they aren’t sizzling at all, the oil is too cold and your chicken will be oily.
- Salad Timing: Do not toss the arugula with the dressing until the chicken is cooked and plated. Arugula is delicate and wilts within minutes of touching vinegar.
Storage and Reheating
This dish is really meant to be eaten fresh. Once the salad sits on the chicken, the breading will get soft. If you have leftovers, store the chicken and the salad separately. Reheat the chicken in a dry skillet or toaster oven to crisp it back up, then dress the salad fresh.
Nutritional Notes
While this is a fried dish, using shallow oil and draining the chicken well helps keep it from being too heavy. The salad adds a nice volume of vegetables, providing vitamins A and C to balance out the meal.
