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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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homemade chicken milanese

Weeknight Chicken Milanese with Fennel Salad

Posted by: ari | well seasoned

This chicken milanese recipe (milanesa) with shaved fennel salad is simple enough to prep after work, but good enough to serve to company. Winner winner chicken dinner! Chicken cutlets are breaded in panko breadcrumbs, pan fried, then baked and topped with a light fennel salad with mixed greens.

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Posted by: ari | well seasoned
homemade chicken milanese with fennel salad
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5 from 4 votes

Chicken Milanese with fennel salad

This quick weeknight chicken milanese (milanesa) recipe is everything you want in a family-friendly meal: crispy, breaded, pan-fried chicken coated in panko breadcrumbs is topped with a shaved fennel salad with mixed greens. Easy enough to whip up after work for the whole family! Leftovers make an awesome chicken milanese sandwich!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chicken
Cuisine: Italian
Keyword: chicken milanesa, chicken milanese, fennel salad, how to bread chicken, pan-fried chicken, panko-crusted chicken, weeknight chicken dinner
Servings: 6
Calories: 617kcal
Author: ari | well seasoned


  • ⅛" sheet pans for breading


  • 1 large or 2 small fennel bulbs fronds reserved
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 ½ cups panko breadcrumbs
  • ½ cup parmesan cheese grated
  • 2 Tbsp fresh sage finely chopped
  • 2 Tbsp kosher salt divided
  • 1 tsp freshly ground black pepper
  • 6 chicken cutlets
  • 3 Tbsp high quality olive oil divided
  • 3 cups mixed salad greens
  • 1 lemon, cut into wedges for serving
  • flaky sea salt
  • canola or vegertable oil for frying


  • Preheat oven to 350F. Cut the stems and fronds off the fennel (reserve the greens!) and discard any bruised outer layers. Cut the fennel bulb in half lengthwise, then using a paring knife cut out the tough part of the core (you essentially cut a small triangle shape to remove). Thinly slice fennel (a mandoline is great, but I use a knife) and place in ice water while you prep the remaining ingredients.
    thinly shaved fennel in a bowl with ice water
  • In a small, shallow container or bowl, combine all-purpose flour with 1 Tbsp salt and 1 tsp freshly ground black pepper. Whisk eggs in a medium bowl to combine. Combine panko, parmesan cheese, sage, and remaining 1 Tbsp salt in a separate dish.
    breading chicken for milanese
  • Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use -- you need an even layer on the bottom of the pan that goes up approximately ⅛" - ¼" up the side. Dredge each cutlet in flour on both sides. Move chicken to the eggs, turning to coat on all sides, then shake off any excess. Finally, evenly coat cutlets on all sides in panko breadcrumbs. When oil is hot, transfer chicken and cook for 3-4 minutes per side, until golden brown, but not burned. Flip and cook another 3 minutes.
    breaded chicken cutlets on a baking sheet before pan frying for chicken milanese recipe
  • Move pan to the oven and bake for 6-8 minutes, or until chicken is fully cooked through. Chicken is safe to eat at 165F, but you can remove it from the oven when it’s reached ~155F — it will continue to cook while it rests. (If you’re making a larger portion, move chicken cutlets directly from the skillet to a baking sheet with a cooling rack on top. The chicken will stay crisp as long as it’s not directly on the baking sheet and air can circulate beneath).
    breaded chicken milanese on a wire rack
  • While chicken is resting, toss salad greens with 1 Tbsp high quality olive oil in a medium bowl to coat; season with additional salt and pepper to taste.
  • Drain the fennel and pat dry on a paper towel to remove any excess water. Toss with 1-2 Tbsp olive oil and toss to coat.
  • Season chicken with a squeeze of fresh lemon juice, then sprinkle each cutlet with a pinch of flaky sea salt. Mound salad atop chicken, then top with plenty of sliced fennel. Garnish with reserved fennel fronds.
    homemade chicken milanese with fennel salad


  • To freeze: pre-cook the breaded chicken cutlets, let cool completely, then store in an airtight container in your freezer until needed. Will last up to 3 months.
  • To reheat: simply place frozen breaded chicken milanese on a baking sheet and heat at 350F until warmed up and crispy again, about 10-12 minutes. Do NOT toss fennel and mixed greens until just before serving!
  • Gluten free: while this chicken milanese recipe is not gluten free, you could substitute gluten free panko breadcrumbs in place of traditional.
  • Variations on milanese: other common proteins include veal cutlets or pork cutlets.
For more easy Italian recipes, check out the following:
Spaghetti alle vongole (spaghetti with clams!)
Pasta with lamb and mint red sauce
Cherry tomato confit with garlic
Easy chicken parmesan recipe
Don't forget dessert! Classic tri color Italian rainbow cookies


Serving: 1chicken cutlet | Calories: 617kcal | Carbohydrates: 28.4g | Protein: 104.2g | Fat: 9.3g | Saturated Fat: 1.4g | Cholesterol: 324mg | Sodium: 636mg | Fiber: 3.8g | Sugar: 0.4g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!