Chicken Milanese Topped With Fennel Salad Recipe


Chicken Milanese Topped With Fennel Salad Recipe

Prep Time: 10 Mins Cooking Time: 15 Mins Total Time: 25 Mins


  • 1/4 cup olive oil, plus extra for pan-frying
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • fresh lemon juice
  • Salt and pepper
  • 1 fennel bulb, outer leaves removed, cored and thinly sliced
  • 4 large handfuls lettuce, such as red leaf or butter, torn into bite-size pieces
  • handful of fresh dill or flat-leaf parsley, chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups dried breadcrumbs
  • 8 chicken cutlets (each about 1/3-inch thick), patted dry


  1. In a large bowl, combine the oil, vinegar and shallots. Season with lemon juice, salt and pepper. Top but don’t toss with the fennel, lettuce and herbs, then set aside. (You will toss the salad just before serving.)
  2. Put the flour on a large plate. In a shallow bowl, whisk together the eggs and milk. Put the breadcrumbs in a deep dish.
  3. Season the cutlets with salt and pepper. Dredge one in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the breadcrumbs, gently pressing it into breadcrumbs so they stick. Put the breaded cutlet on a plate large enough to fit all of them without crowding and repeat with the remaining cutlets.
  4. In a large skillet, heat 1/4 inch oil over medium-high heat until it shimmers. Working in batches, if needed, add the cutlets and cook until golden brown, about 4 minutes. Flip the pieces over and cook until just cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining cutlets.
  5. Transfer the cutlets to plates. Toss the salad with the dressing, check the seasonings, then mound on top of the cutlets and serve.