Chicken Milanese with Light Caesar Salad Recipe
Chicken Milanese is a classic Italian dish featuring thin, breaded chicken cutlets pan-fried to a golden crisp, served alongside a light and tangy Caesar salad with a homemade dressing, fresh lettuce, cherry tomatoes, red onion, shaved parmesan, and crunchy crouton crumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
For the Chicken Milanese
- 2 large chicken breasts (about 1.3 lbs / 600 grams)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 2 large eggs
- ⅔ cup flour (85 grams)
- 1 cup breadcrumbs (100 grams)
- 2 teaspoons Italian seasoning
- ⅓ teaspoon salt
- 3 tablespoons olive oil (45 ml)
- 1 tablespoon butter (14 grams)
For the Caesar Dressing
- 2 tablespoons light mayo (30 grams)
- 2 tablespoons low-fat Greek yogurt (30 grams)
- 1 teaspoon Dijon mustard
- ¼ cup finely grated parmesan cheese (25 grams)
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon water, plus more to thin (15 ml)
- 2 teaspoons Worcestershire sauce (optional)
- 1 anchovy, minced (optional)
For the Salad
- 4-5 cups roughly chopped lettuce (cos, gem or iceberg) (120 grams)
- 10 cherry tomatoes, halved
- ¼ cup shaved parmesan cheese (25 grams)
- ¼ small-medium red onion, very thinly sliced (use as much as you like)
- ⅓ to ½ cup crouton crumbs/pangrattato (30-45 grams)
Instructions
- Prep chicken: Cut away the tenderloin from each chicken breast and slice the main piece into two thinner cutlets. Cover with clingwrap (optional) and pound with a meat hammer until thin and even. Season one side with salt, garlic powder, and pepper, and add a touch more salt on the other side.
- Set up breading station: Prepare three shallow bowls: one with flour, the second with whisked eggs, and the third with breadcrumbs mixed with Italian seasoning and salt.
- Coat chicken: Dip each cutlet first in flour (shake off excess), then in the egg mixture (shake off excess), and finally press into the breadcrumb mixture, flipping a few times to ensure even coating. Place coated cutlets on a plate and repeat with the remaining pieces.
- Pan-fry the chicken: Heat a large skillet over high heat, then reduce to medium-high. Add a tablespoon of olive oil and half a tablespoon of butter. Once the fat is sizzling, cook 2-3 cutlets at a time for 2.5-3 minutes per side until golden brown and crispy. Add more oil and butter between batches as needed. Finish with a light sprinkle of sea salt.
- Make the dressing: In a bowl, whisk together light mayo, Greek yogurt, grated parmesan, garlic powder, Dijon mustard, lemon juice, salt, pepper, and water until smooth. Stir in Worcestershire sauce and minced anchovy if using. Thin with extra water if necessary and adjust seasoning to taste.
- Prepare the salad: Chop the lettuce roughly, halve the cherry tomatoes, and thinly slice the red onion. Shave parmesan cheese for garnishing.
- Crush croutons: Place croutons in a Ziploc bag and crush into crumbs (pangrattato) using a rolling pin or meat hammer.
- Toss the salad: Combine the lettuce, tomatoes, and onion with 2-3 tablespoons of the Caesar dressing. Add most of the crouton crumbs and shaved parmesan, toss gently, and then sprinkle the remaining crumbs on top.
- Serve: Plate the crispy chicken Milanese with a generous portion of the dressed Caesar salad and enjoy immediately.
Notes
- You can cook chicken Milanese using alternative methods like air frying or oven baking as described, but pan-frying gives the best traditional crispy texture.
- Make sure chicken cutlets are pounded evenly for uniform cooking.
- Adjust the seasoning in the dressing according to your taste preferences.
- Use fresh parmesan for both the dressing and salad for optimal flavor.
- Anchovy and Worcestershire sauce in the dressing are optional but add authentic Caesar flavor.
- For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
