Chicken Milanese is a classic Italian dish featuring thin, breaded chicken cutlets pan-fried until golden and crispy. Ina Garten’s version adds her signature Barefoot Contessa elegance with a bright lemon vinaigrette and fresh arugula salad, transforming a simple meal into something special yet effortless.

What Is Ina Garten’s Chicken Milanese?

Ina’s Chicken Milanese starts with pounded chicken breasts coated in seasoned breadcrumbs, pan-fried to perfection in olive oil and butter. The crisp cutlets are then served under a tangy arugula salad dressed in lemon and olive oil. The result is a beautiful contrast of rich, crunchy chicken and refreshing greens.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Chicken Milanese

Quick and elegant – Done in under 30 minutes
Perfectly crispy chicken – Golden crust, tender interior
Fresh salad topping – Balances the richness
Versatile meal – Great for lunch or dinner
Crowd-pleaser – Family-friendly and classy
Make-ahead friendly – Prep the chicken in advance
Barefoot Contessa-style simplicity – Elevated and foolproof

Ingredients Needed to Make Ina Garten’s Chicken Milanese

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1¼ cups seasoned dry breadcrumbs
½ cup freshly grated Parmesan cheese
Unsalted butter and olive oil, for frying
5 ounces of baby arugula
1 pint cherry tomatoes, halved
¼ cup freshly squeezed lemon juice (about 2 lemons)
½ cup olive oil (for vinaigrette)
Lemon wedges, for serving

Instructions to Prepare Ina Garten’s Chicken Milanese

Step 1: Prepare the Chicken

Place each chicken breast between two sheets of plastic wrap. Pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Step 2: Set Up Breading Station

Place the flour in one shallow dish. Beat the eggs in a second dish. Mix the breadcrumbs and parmesan in a third.

Step 3: Bread the Chicken

Dredge each chicken breast in flour, then dip in beaten eggs, then press into the breadcrumb-parmesan mixture until well coated. Set aside on a clean plate.

Step 4: Fry the Cutlets

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken (in batches if needed) for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

Step 5: Make the Salad

In a large bowl, toss the arugula and cherry tomatoes with lemon juice, olive oil, salt, and pepper. Adjust to taste.

Step 6: Plate and Serve

Place each cutlet on a plate. Top with a generous handful of salad and serve with lemon wedges.

What to Serve With Chicken Milanese

Crusty bread or garlic focaccia – Great for soaking up dressing
Creamy mashed potatoes or risotto – For a comforting side
Grilled vegetables or asparagus – Light and fresh
Simple pasta with olive oil – To keep it Italian
Roasted baby potatoes – Hearty and classic
Caprese salad – For a colorful starter
Chilled white wine – Like Pinot Grigio or Sauvignon Blanc

Expert Tips for Mastering the Recipe

Pound the chicken evenly – Ensures even cooking
Use freshly grated parmesan – Adds real depth to the coating
Let breaded chicken rest 10 minutes – Helps the coating stick
Don’t overcrowd the pan – Fry in batches for best crispness
Drain on paper towels – Keeps cutlets crisp
Taste the vinaigrette before dressing the salad – Adjust acidity
Serve immediately after frying – Best texture

Variations of the Recipe

Use panko for extra crunch – Japanese-style breadcrumbs
Top with shaved fennel and citrus – For a brighter salad
Add a spoon of Dijon to the vinaigrette – For a hint of tang
Try chicken thighs instead of breasts – For richer flavor
Make it gluten-free – Use gluten-free flour and breadcrumbs
Top with burrata or fresh mozzarella – For indulgence
Serve with balsamic drizzle – Adds sweetness and contrast

How to Store Leftovers

Refrigerate chicken separately from salad – Keeps coating crisp
Store in airtight containers – Up to 3 days
Reheat in oven or air fryer – Best way to maintain crunch
Avoid microwave reheating – Can make the coating soggy
Don’t dress salad in advance – Assemble fresh when serving
Freeze uncooked breaded cutlets – Lay flat with parchment
Label and date frozen portions – Use within 2 months

How Do I Reuse Leftover Chicken Milanese?

Slice and serve over pasta – With a drizzle of olive oil
Chop and toss into Caesar salad – Crisp and savory
Use in sandwiches or wraps – With mayo or pesto
Make a chicken parm version – Add marinara and cheese, bake
Serve over rice bowls – With veggies and vinaigrette
Pair with eggs for brunch – Like a crispy chicken hash
Use cold on a picnic platter – With pickles and olives

Nutritional Value (per serving, based on 4 servings)

Calories: 530
Protein: 38g
Fat: 28g
Carbohydrates: 32g
Fiber: 3g
Sodium: 580mg
Sugar: 4g

FAQs

What makes Ina Garten’s Chicken Milanese crispy?

The chicken is dredged in flour, dipped in egg, then coated in a mixture of seasoned breadcrumbs and fresh parmesan before being pan-fried in butter and olive oil until golden brown.

Can I make Chicken Milanese ahead of time?

You can bread the chicken and refrigerate it up to 4 hours in advance. Fry just before serving to maintain a crispy texture.

What kind of salad goes with Chicken Milanese?

Ina serves it with a simple arugula and cherry tomato salad tossed in a fresh lemon vinaigrette, which adds brightness and contrast to the crispy chicken.

Can I bake Chicken Milanese instead of frying?

Yes, you can bake it at 425°F on a wire rack-lined baking sheet for 20–25 minutes, flipping halfway through, though pan-frying gives a crisper result.

Final Words

Ina Garten’s Chicken Milanese is the perfect mix of crispy comfort and refreshing brightness. With a golden parmesan crust and a vibrant lemon-dressed arugula salad, it’s a dish that feels both indulgent and balanced.