Crunchy panko bread crumbs, creamy taleggio cheese, salty prosciutto, fresh arugula and juicy chicken breast…chicken milanese… It’s what’s for dinner!
Soooo we don’t watch TV. Like, ever. It was a decision long ago to have more productive and restful evenings instead of glued to a TV and it’s been life-changing. Until Cade was on a business trip and saw Bobby Flay’s new show. It’s been so much fun to catch an episode here or there and one day we saw a little ad for a reel he’d made about chicken milanese.
Well, I’ve been trying to sell Cade on Chicken Milanese for years but every time we’ve had it there’s been capers (Cade’s nightmare) involved. I could not wait to try this prosciutto and taleggio cheese version. I will confess, I’m making this up entirely on my own, but inspired by what he did so please don’t kill the messenger if you find his recipe and it’s different.
But more importantly!!! This is our new favorite chicken!!! It’s light and crunchy, with a perfectly juicy inside. Then there’s this beautifully mild and almost a hint of tang from the creamy, melt in your mouth cheese. All topped off with perfect balance (remember in my cookbook how I talk about salt, fat, acid, heat?) of peppery arugula and bright, acidic red wine vinaigrette. It is amazing!!!
What is Chicken Milanese?
Chicken Milanese is one of the best recipes to learn when you’re starting to cook as it’s a great base which you can later experiment with sauces, toppings etc. So what is chicken milanese?
Chicken Milanese is an Italian breaded chicken which is made by first butterflying the chicken so it’s nice and thin, then dipping it in a breadcrumb and seasoning mixture to created the best breading for breaded chicken.
What Do I Need to Make Chicken Milanese?
This easy chicken dinner looks super fancy but the ingredients are actually really simple. Here is what you will need:
- Chicken Breasts – see section below for how to butterfly a chicken breast
- Flour – just regular all purpose
- Kosher Salt – adds flavor to the breading
- Black Pepper – freshly ground
- Eggs – helps the Panko stick to the chicken
- Water – blends with the egg to create an egg wash to help the breading stick
- Panko Bread Crumbs – a Japanese bread crumb that is extra crunchy
- Canola Oil – used to fry the chicken
- Prosciutto – an Italian dry-cured ham that is uncooked and unsmoked and oh so delicious
- Baby Arugula – gives a bright peppery pop of flavor
- Taleggio Cheese – semi soft cheese with a creamy texture and mild/earthy flavor, see section below for possible substitutes
Red Wine Vinaigrette
- Dijon Mustard – rounds out the flavor of this dressing so perfectly
- Red Wine Vinegar – gives the dressing that signature acid and tang
- Lemon Juice – freshly squeezed is best of course!
- Olive Oil – the base of the dressing, a good quality olive oil will make all the difference
- Honey – adds a natural sweetness to the dressing
- Fresh Thyme – the pop of flavor this fresh herb adds just can’t be missed, if you can’t use fresh, go with 1/3 teaspoon of dried
- Kosher Salt – because everything needs a little salt
- Black Pepper – freshly ground
The measurements for all the ingredients can be found in the recipe card at the end of the post.
Can you eat the rind on Taleggio cheese?
Yes!! It’s orange rind is edible, and contrasts the creamy interior perfectly.
What does Taleggio Cheese Taste Like?
Taleggio cheese is mildly smooth, and slightly acidic. It is the perfect cheese for the picky eaters as well as experienced palates.
Substitutes for Taleggio
If you can’t find Taleggio then Gruyere or Fontina would be my pick.
How to Butterfly Chicken
Put your chicken breast on a chopping board and, with your hand flat on top of it to hold it in place. Use a sharp knife to gently slice into one side of the breast, starting at the thicker end and ending at the thin point, gliding the knife through the breast of meat.
What Goes With Chicken Milanese?
This chicken milanese dish is also very versatile. You can serve it as part of a delicious home cooked meal with traditional sides of roasted potatoes and a simple salad or you can really dress this Chicken Milanese up with some asparagus and a strawberry spinach salad with brown sugar almonds.
But would you like to hear our very favorite way to serve up chicken milanese? It’s actually over mashed potatoes. I know, it may not be what you were originally thinking, but trust me on this one, it’s so, so good!! Just consider our Panko Crusted Chicken with Lemon Cream Sauce. That stuff is like a gift to eat it over mashed potatoes!!
Looking to stay with the traditional Italian? Chicken milanese is also what makes up your favorite Chicken Parmesan! Our Quick and Easy Chicken Parmesan is one of our favorite meals to not only enjoy as a family, but also to teach other’s who are wanting to learn to cook. Or if you want to go a little lighter, try our healthier chicken parm recipe!
Or if you’re not really feeling it to be that heavy, you could always serve it with a simple Katsu sauce which is made by combining ketchup, mirin, soy sauce, worcestershire sauce, sugar and dijon mustard.
Can You Freeze Chicken Milanese?
We often double our batch of chicken milanese so that we can freeze half of it for later use.
Here’s how you freeze breaded chicken:
- Start off by following the recipe for breading the chicken.
- Pan fry the chicken until almost completely cooked through. About 5 minutes per side.
- Make sure you review our post on how to cook chicken in a pan to better understand exactly what to do. You won’t want to finish cooking the chicken as it will be overcooked by the time you reheat it.
- Allow the chicken to cool and place into ziploc bags and freeze for up to 2 weeks.
How to Reheat Frozen Breaded Chicken
Once you are ready to eat, place the chicken in the fridge for a few hours to defrost.
Spray a baking pan with nonstick spray, add the chicken and bake at 350 for 25 minutes.
They say, “when life gives you lemons, make lemonade,” but I say, “when life gives you chicken, make chicken milanese!” With that crunchy breading, creamy taleggio cheese, salty prosciutto, fresh arugula and tangy red wine vinaigrette…it’s easy chicken dinner perfection!
More Tasty Chicken Recipes:
- Bourbon Chicken
- Melt in Your Mouth Ranch Chicken
- Tender Slow Cooker Whole Chicken
- Citrus Greek Chicken
- Grilled Hawaiian Chicken
- Easy Instant Pot Honey Chicken
- One-Pan Creamy Lemon Chicken
- Italian Dressing Chicken
- Braised Dijon Chicken and Potatoes
- Panko Crusted Chicken with Lemon Cream Sauce
- Quick and Easy Cornflake Ranch Chicken
- Easy Teriyaki Chicken
- All our CHICKEN RECIPES!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Prosciutto Chicken Milanese
- 2 Chicken Breasts boneless, skinless and butterflied
- 1/2 Cup Flour
- Kosher Salt
- Ground Black Pepper
- 2 Eggs large
- 3 Tablespoons Water
- 2 Cups Panko Bread Crumbs
- Canola Oil
- 4 Slices Prosciutto
- 1-2 Cups Baby Arugula
- 8-12 Slices Taleggio Cheese see note for substitutes
Red Wine Vinaigrette
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1/4 Cup Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Fresh Thyme chopped
- Kosher Salt
- Freshly Ground Black Pepper
For the Chicken
- Heat the oven to 350 degrees.
- Place the flour in a lipped dish and season with salt and pepper.
- Whisk the eggs and water in another dish until smooth.
- Place the breadcrumbs in a separate shallow baking dish.
- Dip the chicken, one by one in the flour, egg and finally breadcrumbs. Set aside on a plate.
- In a nonstick skillet, over medium heat, heat 2 inches of the canola oil until the oil begins to shimmer.
- Cook the chicken cutlets, 1 or 2 at a time in a single layer until golden brown on each side, about 3 minutes, flip and cook another 3-5 minutes.
- Meanwhile, place a cooling rack in a rimmed baking sheet and transfer the chicken to it when done. Immediately sprinkle with a little salt.
- Transfer the cutlets to another wire rack set over a rimmed baking sheet and transfer to the oven for about 10-15 minutes to finish cooking.
- Remove from the oven and top with 2-3 slices of the cheese. Place under a broiler for about 1-2 minutes or until the cheese is melted. Remove from the oven and let rest for 1-2 minutes.
- Tear up a slice of prosciutto and place it on top of one chicken breast. Do the same with the other three pieces of chicken.
- Top them all with arugula and drizzle with the dressing. Enjoy!!
For the Vinaigrette
- Whisk together the dressing in a glass measuring cup and set aside.