Breaded chicken cutlets are a staple in pretty much every kitchen. They’re easy, versatile and can be whipped up at the last minute. And they’re pretty delicious too!
But as easy as they are, they can be stepped up just a bit with a few simple tweaks that make all the difference.
To start, you want to slice each breast through the middle, so you have 2 pieces of equal size. These thinner pieces will cook up faster without burning. Sprinkle generously with salt and pepper on both sides.
Next set up 3 plates with flour, an egg wash and your choice of breadcrumbs (we used panko here). The egg wash gets an upgrade with a generous amount of Dijon mustard, along with minced garlic and the zest from a whole lemon.
Chicken Milanese is typically topped with an arugula salad, dressed in a basic vinaigrette. We’ve added more Dijon mustard, some coarse mustard and fresh lemon juice to add significantly more flavor (Pro Tip: reserve a little of the dressing to drizzle over the cutlets before topping with the salad – you won’t regret it!).
These easy tweaks add little time but yield a lot of impact – just perfect for a busy weeknight or for impressing dinner party guests!
- 1 1/2 pounds boneless chicken breasts, sliced through and seasoned with salt and pepper
- 1 cup all-purpose flour
- 3 cups breadcrumbs (panko, cornflake crumbs or traditional)
- 2 egg whites, lightly beaten
- 1/4 cup + 1 tablespoon Dijon mustard, divided
- 2 garlic cloves, minced
- Zest and 3 tablespoons juice from one lemon (keep separate)
- Vegetable oil for frying
- 2 tablespoons coarse grain mustard
- 1/4 cup olive oil
- 5 ounces baby arugula
Place the flour and breadcrumbs in 2 pie plates. In a third pie plate whisk the beaten egg whites, 1/4 cup Dijon mustard, minced garlic and lemon zest till smooth. Working with one cutlet at a time, dredge lightly in the flour, followed by the egg mixture and then the breadcrumbs. Place on a foil-lined baking sheet, cover and refrigerate for at least 2 hours (or up to overnight).
Pre-heat the oven to 175 degrees; line a baking sheet with paper towels.
Heat about 1/2” of the vegetable oil in a large skillet over medium-high heat. Fry a few cutlets at a time (don’t overcrowd), till golden brown on each side – transfer to the baking sheet to drain and season with salt and pepper. When all the cutlets are fried, top the now-empty baking sheet with a wire rack and place the drained cutlets on the rack. Place in the oven to keep warm while you prepare the salad.
In a small bowl whisk the lemon juice, remaining tablespoon of Dijon mustard and the coarse mustard till smooth. While whisking continuously, add the olive oil in a thin stream and whisk till emulsified. Pour 3/4 of the dressing into a medium bowl and add the arugula, tossing to coat.
Plate the cutlets and drizzle the reserved dressing over each before topping with the salad. Serve immediately.