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COOKING ON DEADLINE: Spicy Chicken Milanese

Though clearly I wear the apron in my family, this is the recipe I would lay on the kitchen counter with a note saying, “Please make this for me for Mother’s Day.”
I love the contrast between the hot crispy chicken and the cool cherry tomato and herby salad, but this is also just fantastic at room temperature. If you are planning to serve it at room temperature, let the chicken cool before topping it with the salad, so the salad won’t wilt too much and the chicken won’t get soggy.
There is a little kick from the Dijon and the cayenne, and you can up the amounts if you want more spiciness.
You can really use any combination of herbs and lettuces for the salad. I am a sucker for the way the bite of arugula plays against all kinds of rich savory foods, so it’s my go-to lettuce for toppings like this, but spinach, watercress, mustard greens or baby greens of any kind would also be great.
Gary, if you’re reading this (and I sure hope you are), this is what I would like for Mother’s Day, please.
Start to finish:
30 minutes
2 large eggs
2 Tbsp. Dijon mustard
¼ tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 cups panko bread crumbs
½ cup freshly grated Parmesan cheese
8 thin sliced chicken cutlets (about 4 ounces each)
½ cup plus 1 Tbsp. extra virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, halved
¼ cup whole parsley leaves
¼ cup whole chervil leaves (optional)
1 Tbsp. fresh lemon juice
Shaved or grated Parmesan cheese to serve
In a wide, shallow bowl, beat eggs with mustard, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. In another wide shallow bowl, mix panko with Parmesan. Dip chicken cutlets in egg mixture, and allow any excess to drip back into the bowl. Dredge cutlets in panko mixture, pressing chicken down so that crumbs adhere. Place cutlets on a baking sheet.
In a large skillet (the largest you have) heat ½ cup olive oil over medium high heat until hot. Cook chicken in batches, without crowding cutlets in the pan, until they are nicely browned on both sides and cooked throughout, 3 to 4 minutes per side. Transfer chicken to a serving platter, or place two cutlets on four individual plates.
While chicken is cooking, place arugula, tomatoes, parsley and chervil (if using) in a medium bowl. Drizzle remaining tablespoon olive oil and the lemon juice over the greens, and season with salt and pepper. Toss, and place a mound of salad on top of each cutlet, or just strew the whole salad mixture over the chicken on a serving platter. Top salad with shaved or grated Parmesan, and serve.
Serves 4
Nutrition information per serving: 521 calories; 107 calories from fat; 12 g fat (3 g saturated; 0 g trans fats); 246 mg cholesterol; 738 mg sodium; 37 g carbohydrate; 3 g fiber; 2 g sugar; 64 g protein.
—Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at


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