Chicken Milanese with Green Apple Salad

from 13 votes

Chicken Milanese with Green Apple Salad on a white dinner plate with lemon wedges

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.

Chicken Milanese with Green Apple Salad #recipe

Chicken Milanese with Green Apple Salad #recipe

Chicken Milanese with Green Apple Salad #recipe

Chicken Milanese with Green Apple Salad #recipe

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.


Chicken Milanese with Green Apple Salad

Chicken Milanese with Green Apple Salad is fresh, fast and will be on your table in 30 minutes or less.
Author: Kelly Senyei
5 from 13 votes
Chicken Milanese with Green Apple Salad on a white dinner plate with lemon wedges
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings


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!


Calories: 643kcal, Carbohydrates: 64g, Protein: 40g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 200mg, Sodium: 677mg, Potassium: 700mg, Fiber: 4g, Sugar: 12g, Vitamin A: 660IU, Vitamin C: 11.6mg, Calcium: 227mg, Iron: 4.8mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 13 votes (2 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    How can something so seemingly basic be so freaking delicious? Every member of my family loved this (even the chicken hating toddler). The salad was 10/10 and the lemon on the cutlets reminded me of my favorite meal at Serafina in NYC. This will be a weekly staple in our house!

  2. 5 stars
    This recipe had an amazing balance of flavor. We used baby kale due to my dislike of arugula, but was the only change. Thanks for a quick and delicious recipe. Going into our favorites.

  3. 5 stars
    We love this recipe! I am gluten free and use gluten free flour and panko breadcrumbs which tend to stick to the pan, so I actually bake the chicken in the oven and it is just as delicious! Thank you for sharing this recipe :)

  4. 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!

  5. 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?

    1. 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!

  6. 5 stars
    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.

  7. 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.

  8. Hi this looks amazing! Are there any tips for making it in advance so I am not cooking while guests are there?? Thanks

    1. 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.

  9. 5 stars
    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.

  10. 5 stars
    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!


  11. This was absolutely delicious!! The salad on top was the perfect fresh, bright complement to the chicken. Even my strictly meat and potatoes husband agreed the dressed apples (he could never abide arugula) were “pretty good” with the chicken. That is a huge win in my house!

  12. Hello Kelly let me start my saying that I love all your post. I have a question about the dressing. Is there a certain brand of olive oil I should use? The reason I ask is because I made a similar dressing before and by the time I wanted to pour into my salad it was like hard and you could see the oil being divided. Please help I really want to know what happen?

    1. Thanks so much, Veronica! Any brand of olive oil will work for the dressing. It sounds like the oil you used solidified, which usually happens when it gets cold. If you refrigerate any olive oil-based dressing, it’ll likely firm up. But you can just run the dressing container under warm water and shake it and you’ll be all set :)

    1. Hi Heather – You’d want to moisten the breadcrumbs after you bread the chicken (either with cooking spray or olive oil) so that it crisps up.

  13. I love chicken milanese. . this is one of my favorite chicken dishes. . LOVE the apple salad on top! delish!!

  14. I’m always looking for new chicken recipes for weeknight dinners. These look amazing and I love the addition of the apple to the slaw! yum.

  15. I am always on the lookout for new chicken dishes, and this looks perfecto! Definitely a winner winner chicken dinner…love that salad! Pinned!

  16. What a delicious looking recipe and I love the green apples salad with crispy chicken breast.

  17. This sounds delicious! I love the addition of the apple salad. It sounds like a perfect week night meal. I can’t wait to try this :)