Sunday, January 17, 2010

Chicken Milanese with White Bean Salad

We love Chicken Milanese at our house aka breaded chicken cutlets which are pan-sauteed. I found this recipe in a Redbook magazine while waiting for a medical appointment. To make this dish shout out, "yum", it is served over a white bean salad. Here are the ingredients needed:

White Bean Salad

1/2 lb. asparagus, trimmed, cut into 1-inch pieces.

1 can (15 1/2 oz) white beans (cannellini), drained and rinsed

1/2 cups grape tomatoes, halved

1/4 cup red onion, finely diced

2 T extra-virgin olive oil

1 T fresh lemon juice

1/2 t kosher salt

Freshly ground black pepper, to taste

3 cups baby arugula


1/4 cup all-purpose flour

1 large egg

1 cup panko breadcrumbs

4 (4-ounce) chicken cutlets

1/2 t kosher salt

1/2 t freshly ground black pepper

1/4 cup canola or vegetable oil

1. Salad: Bring 4 cups of lightly salted water to a boil in a large, deep skillet, add asparagus. Blanch 2 minutes, or until crisp-tender. Drain, refresh under cold water and place in a medium bowl. Add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt and pepper to taste, toss to combine. Lay arugula on top of salad but do not toss yet.

2. Chicken: Place flour on a sheet of waxed paper. Beat egg with a fork in a small shallow bowl; place bowl next to flour. Place panko breadcrumbs on another sheet of waxed paper. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour; then dip into beaten egg; then dip into panko breadcrumbs to coat. Repeat with remaining cutlets.

3. Heat oil in a large skillet over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on a paper towel. To serve, place cutlets on serving plates. Toss arugula into salad mixture until coated and place on top of cutlets.

My Notes
* This recipe is supposed to serve four. I always double the salad ingredients for three or four of us..

* Rather than using cannellini beans, I prefer the small white beans (my favorite).
* Usually substitute Wondra for flour when recipes call for dredging in flour.


  1. Hilary, this looks so good. We love just about any kind of beans, and I, too, use Wondra flour for dredging. It makes the meat, or whatever, nice and crispy!

    This was a great recipe to start off your blog as there is something for everyone in it. Now I'll have to wait for the snow to stop to come down for dinner with y'all.

  2. Hilary - This recipe looks great and I like how easy you make it seem to prepare! The pictures are great and make me want to try it out one of these days soon!

  3. Hilary.... This recipe looks great and great pictures. My family loves chicken cutlets, I also use Wondra flour for the crispiness, I usually stock up when we go over the border b/c we don't have it here.:-(
    This salad looks like something my husband would enjoy, he loves anything with beans.

    Thanks for sharing.....:-)