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Butter lettuce with fennel salad and crispy chicken cutlets.
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5 from 7 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!
Prep15 mins
Cook20 mins
Total35 mins
Course: Chicken
Cuisine: Italian
Keyword: chicken milanesa, chicken milanese, fennel salad, how to bread chicken, pan-fried chicken, panko-crusted chicken
Servings: 6 servings
Calories: 617kcal
Author: Ari Laing

Equipment

3 ⅛" sheet pans for breading or other small containers
1 Whisk
A large skillet
A mixing bowl for salad greens
A small bowl for ice bath
Tongs

Ingredients

  • 1 large or 2 small fennel bulbs fronds reserved
  • 1 cup all-purpose flour
  • 3 large eggs
  • 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
  • 4-6 chicken cutlets
  • 3 Tbsp high quality olive oil divided
  • 3 cups Little Leaf Farms Sweet Baby Butter Lettuce
  • 1 lemon cut into wedges, for serving
  • flaky sea salt
  • light neutral oil for frying

Instructions

  • Cut the fennel. Preheat oven to 350F. Cut the stems and fronds off the fennel (reserve ¼ cup of the fronds), then 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 the fennel into ¼" thick half moons, then place in a bowl of ice water.
  • Set up the breading stations with 3 pans. In a small, shallow container or bowl, combine 1 cup AP flour with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. In the second pan, whisk 3 eggs. In the final pan or container, combine 1½ cups panko, ½ cup grated Parmesan, 2 Tbsp chopped sage, and remaining 1 Tbsp Kosher salt.
  • Preheat oil. 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 cutlets in flour. Place cutlets one at a time in the flour mixture, coating on both sides, then shaking off any excess flour. Move chicken to the eggs, turning to coat on all sides, allowing any excess to drip off. Finally, transfer the cutlets to the panko breadcrumbs, being sure to evenly coat on all sides.
  • Pan fry the cutlets. When the oil is hot, carefully place breaded chicken in the oil (working in batches, as needed) and cook for 3-4 minutes per side, until golden brown, but not burned.
  • Finish in the oven. 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 cooking more chicken cutlets than will fit in the skillet, transfer to a wire rack on top of a baking sheet, then finish in the oven.
  • Make the salad. While chicken is resting, drain the fennel, then add to a large mixing bowl with salad greens and 1-2 Tbsp high quality olive oil. Season to taste with Kosher salt and black pepper, then toss well.
  • Finish and serve. Plate the chicken cutlets, then sprinkle each with a pinch of flaky sea salt. Mound the fennel salad atop chicken, then garnish with reserved fennel fronds. Serve immediately with lemon wedges.

Video

Notes

  • 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.

Nutrition

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
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