Chicken cutlets Milanese

Total Time
10 min
5 min
5 min
Quick cooking chicken cutlets are our go-to ingredient for speedy weeknight dishes. The parmesan cheese and breadcrumb coating is the key to the cutlets crunchy exterior. Just like traditional Milanese, an Italian dish made with thin crispy cutlets garnished with dressed fresh greens, our version gets a topper made with peppery arugula and tangy tomatoes. Instead of using sliced sweet onion, you can take the bite out of regular sliced onion by soaking the slices in ice water a few minutes. For a complete meal, serve with side of pasta preferably one that is small in shape like orzo, penne, or farfalle.


Seasoned breadcrumbs

¼ cup(s), Italian variety

Grated Parmesan cheese

2 Tbsp

Uncooked boneless skinless chicken breast

12 oz, 4 (3-ounce) cutlets

Olive oil

1½ tsp


2 cup(s)


1 large, diced

Vidalia onion

¼ cup(s), sliced, thinly sliced, or other sweet onion

Fat free balsamic vinaigrette dressing

3 Tbsp

Black pepper

tsp, freshly ground, or to taste


  1. Mix the bread crumbs and Parmesan cheese on a sheet of wax paper; coat the chicken in the mixture. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 1⁄2 minutes on each side.
  2. Meanwhile, combine the arugula, tomato, and onion in a medium bowl. Add the dressing and toss to coat.
  3. Place one piece of chicken on each of 4 serving plates. Top each of the cutlets with 3⁄4 cup arugula salad and ground pepper to taste. Yields 1 piece chicken and 3⁄4 cup salad per serving.