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Chicken Milanese with Bruschetta & Arugula


  • 2 boneless skinless chicken breasts, split in half
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • 3/4 cup flour
  • Olive oil for frying
  • Bruschetta for serving
  • Arugula for serving
  • Balsamic vinaigrette for serving


  1. Split the chicken breasts in half, by pressing one hand on top of the chicken breast, and slicing through the breast so that you end up with 2 thin cutlets.
  2. Now, prepare your breading station. In one bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, add the panko, cheese, garlic powder, paprika, thyme, pepper, and 1/2 teaspoon of salt.
  3. Bread each piece of chicken, starting with the flour, then the egg, and finally the breadcrumbs.
  4. Heat a large frying pan on medium heat, and all enough oil to just coat the bottom of the pan.
  5. When the oil is hot, add the breaded chicken breasts, and cook them for 3-4 minutes per side, or until they're golden brown and fully cooked.
  6. Drain the chicken Milanese on a plate lined with paper towels.
  7. Serve each cutlet on arugula greens that have been dressed with your favorite balsamic vinaigrette, and top the chicken Milanese with a generous spoonful of bruschetta, and a sprinkle of grated Parmesan cheese, if desired.