Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Salad Milanese

Scott Phillips

Servings: two.

Stylish as the city of its origin, this dish is a perfect example of elegant simplicity. It’s also one of those rare restaurant dishes that you can easily make at home.


  • 1 Tbs. minced shallot
  • 2 tsp. red-wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1 small clove garlic, mashed to a paste with 1/4 tsp. salt with the side of a chef’s knife
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. plus 2 tsp. extra-virgin olive oil
  • 1 medium (6-oz.) ripe tomato, cut into 8 wedges
  • 2 skinless, boneless chicken breast halves
  • 1 large egg
  • 1 cup dry homemade or store-bought medium-fine breadcrumbs (see below for instructions on making your own breadcrumbs)
  • 2 Tbs. unsalted butter
  • 4 oz. baby arugula, washed and spun dry (4 cups loosely packed)

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 700
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 210
  • Sodium (mg): 1760
  • Carbohydrates (g): 47
  • Fiber (g): 3
  • Protein (g): 39


  • Whisk together the shallot, vinegar, mustard, garlic paste, and a large pinch of pepper in a large bowl. Add 2 Tbs. of the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies. Add the tomatoes to the vinaigrette and set aside until ready to serve, up to 2 hours.
  • Mix 1/4 tsp. each salt and pepper in a small cup. Pound the chicken to 3/8 inch thick between two sheets of waxed paper or plastic wrap. Season with some of the salt and pepper.
  • Beat the egg in a wide shallow bowl until smooth. Spread the breadcrumbs on a plate. Dip a chicken breast into the egg, coating thoroughly and shaking off any excess. Then dip it into the breadcrumbs, patting on the crumbs so both sides are well coated and shaking off any excess. Lay the breaded breast on a sheet of waxed paper. Repeat with the other chicken breast.
  • Heat the butter and 2 tsp. olive oil in a heavy, large (preferably 12-inch) skillet over medium-high heat. When the oil is hot enough to sizzle a breadcrumb, add the chicken breasts, keeping them separated. Cook, shaking the pan occasionally, until golden brown, about 2 minutes. Season each breast with some of the salt and pepper, gently turn over with tongs, taking care to keep the golden crust intact, and cook until the second side is golden brown, 1 to 2 minutes. Watch carefully and don’t let the crumbs get too dark. Season with salt and pepper and drain for just a moment on paper towels.

    To serve, add the arugula to the vinaigrette and tomatoes and toss. Arrange the sautéed chicken on warm serving plates and top each with a tall pile of the salad.

  • To shape salad greens into tall stacks, lightly dress the greens and pack them loosely in a clean plastic container; pints work well. Invert the container onto a salad plate, lift it away, and voilà—a statuesque salad.

  • For extra crunch, make your own dry breadcrumbs: Italian cooks generally make their own breadcrumbs from day-old bread. Homemade breadcrumbs aren’t a must for this recipe, but if you have day-old bread and would like to make them, here’s how:

    • Begin with good, coarse-textured white bread. Trim the crusts, tear the bread into small pieces, spread on a baking sheet, and toast in a 350°F oven until the bread is dry but not brown.
    • When cool, toss the bread into a food processor and pulse into medium-fine crumbs, about the size of couscous grains.

For a fresh start to the meal, serve Ricotta Bruschetta with Lemon, Black Pepper, and Mint.


Rate or Review

Reviews (6 reviews)

  • Krispie | 12/29/2014

    My rating applies to the salad portion only. We have made this numerous times and love it but we always pound and then grill the chicken because my husband loves to grill. I suspect the breaded, saluted version is wonderful too but it is definately wonderful with grilled chicken topped by the salad. Highly recommend.

  • BRF2011 | 11/14/2011

    Simply OUTSTANDING! I have never really been a fan of arugula, however my boyfriend is so I was willing to give arugula another chance with this recipe. I am so glad I did! The bitterness of the arugula was such a great combination with this chicken and my bf loved it. I will definitely be making this again!

  • DJ | 05/19/2010

    This recipe is one of my favorite recipes from Fine Cooking. I've made it countless times since it was first published.The sharpness of the dressing contrasts nicely with the richness of the crumb crust.I,too, also toss a handful of grated Parmesan into the bread crumbs. Sometines I'll add some panko crumbs to the crumbs.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial