Three words: breaded chicken cutlets.
They’ve been a part of my weeknight recipe repertoire for as long as I can remember. As a child, I knew them as “Little Guys,” a seemingly obscure alias for my Hungarian family’s take on traditional wiener schnitzel. And now, I know the meal simply as Chicken Milanese.
Regardless of what you call it, one thing is certain: It’s hard to beat the pairing of a crispy, golden brown breadcrumb crust and a tender, moist chicken breast. The delicious duo turns into a tasty trio with the addition of a simple green apple salad tossed in a Dijon mustard vinaigrette. Best of all, the entire meal will be on your table in 30 minutes or less.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
For the chicken:
- 4 medium boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 2 1/2 cups Panko breadcrumbs
- Olive oil
For the salad:
- 1 Tablespoon minced shallots
- 2 Tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 Tablespoon honey
- 1/4 cup olive oil
- 3 cups arugula
- 1 large Granny Smith apple
- 1/3 cup shredded Parmesan cheese
Make the chicken:
- Clean and thoroughly dry the chicken breasts then place each between two pieces of wax paper. Using a meat mallet or the back of a skillet, pound the chicken so that it is about 1/4-inch thick.
- Set up a breading station by placing the flour in one large, shallow dish. Crack the eggs into a second large, shallow dish and whisk them. Place the breadcrumbs in a third large, shallow dish. Season the flour, eggs and breadcrumbs with salt and pepper.
- Thoroughly dry off each chicken bread then coat it first in the flour, then in the eggs and then in the breadcrumbs, pressing the breadcrumbs into the chicken until they've adhered to the eggs. Repeat the breading process with the remaining three chicken cutlets.
- Line a sheet tray or plate with paper towels. Heat two large sauté pans over medium low heat. Add enough olive oil to each pan so that it's thoroughly coated. Test the hotness of the oil by dipping a small corner of one of the breaded chicken cutlets into the pan. The oil should sizzle instantly. If it does not, allow the oil to continue heating before you begin cooking the chicken. Once the oil is hot enough, add two chicken cutlets to each pan. Cook them for several minutes on one side until they're golden brown, then flip them once and continue cooking until the second side is browned and the chicken is fully cooked.
- Transfer the cooked chicken cutlets from the pans onto the paper towel-lined baking sheet and immediately season them with salt.
Make the salad:
- In a medium bowl, whisk together the shallots, mustard, lemon juice, honey and olive oil. Season the dressing with salt and pepper to taste. Set the dressing aside.
- Slice the apple into thin matchsticks, then add the apple, arugula and Parmesan cheese to a large bowl and toss with the prepared dressing.
- Serve the chicken cutlets topped with the apple salad.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Have made this twice in 2 weeks, it’s a new fave coming in to summer! Such a great combo, really fresh and a stunning salad that you don’t need to buy a million ingredients for! Thanks very much for sharing, absolute winner!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Meredith!
I’ve made this multiple times and it just keeps getting better!
Do you know how long will this dressing would stay fresh in the fridge in an airtight container?
Hi Lauren! The dressing will last up to a week when stored in an airtight container in the fridge. I’m so glad you’ve been enjoying the recipe!
Kelly, I made this recipe a few nights ago and my husband and I just loved it. He is a good cook and he was amazed how easy they were and said it was his favorite chicken recipe now. I really loved it❤️
Thank you for sharing your recipes.
You are so welcome, Kim! I’m thrilled you and your husband enjoyed this recipe!
Just made this recipe tonight, my husband and I Just loved it. The mustard in the salad gives the chicken a tang. Perfect paring. Thanks for sharing your recipe.
You are so welcome, Kim! I’m thrilled you and your husband enjoyed the recipe!
Just printed this recipe…looks delicious and am excited to make it!
I hope you enjoy the recipe, Jamie!
Hi this looks amazing! Are there any tips for making it in advance so I am not cooking while guests are there?? Thanks
Definitely! You can bread the cutlets several hours in advance, or if you want to cook them through completely, you can keep them warm on a baking rack in a 250°F.
Amazing recipe! My whole family loved this crispy, juicy chicken. The salad was fresh and tasty too.
Yay! I’m so happy your family enjoyed the recipe, Lesley!
Delicious! Made this for dinner after seeing your post and my husband and I loved it! Didn’t change a thing and will definitely make again. Thanks for sharing this tasty summery dish.
You are so welcome, Sherri! I’m thrilled you and your husband enjoyed it!
So refreshing and delicious!! Thank you for the recipe!
You are so welcome, Drew! I’m thrilled you enjoyed it!
Made this last night, per the recipe exactly, and it was outstanding! Absolutley perfect. Will be making it continuously and for family. Can’t wait to try some of your other recipes!
Woohoo! I’m SO thrilled you and your family enjoyed the recipe, Brianna!
Made this tonight and it was absolutely delicious!!! Easy, too!
I’m so glad you enjoyed the recipe, Stephanie!
Thank you so much, Jo-Ann!
See More Comments