This Chicken Milanese with Burrata is the chicken dinner that feels like a night out without leaving your kitchen. Crispy, golden chicken cutlets are pan-fried in just 15 minutes, then piled with peppery baby arugula, sweet cherry tomatoes, and torn, creamy burrata, all finished with a drizzle of balsamic glaze. It's elegant enough for date night but easy enough for a weeknight, and the whole thing is on the table in 30 minutes.
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I've made many versions of this Italian classic over the years, and the thing that sets this one apart is the breading. Chicken Milanese is simply thinly pounded chicken cutlets that are breaded and fried until golden and crispy, and it's one of those dishes that sounds fancy but comes together incredibly fast. Instead of the traditional three-step flour-egg-breadcrumb dredge, this version uses just a panko-and-egg method, resulting in a lighter, crispier crust that doesn't feel heavy or greasy. The seasoned panko mixture does all the work, and the egg wash gives it just enough moisture to adhere perfectly to every inch of the chicken. If you love that no-flour panko approach, my parmesan crusted chicken takes it one step further with a parmesan and panko crust that's just as crispy and incredibly flavorful. Paired with that cool, creamy burrata melting into the warm arugula on top, every bite is a little bit of everything. Crispy, creamy, peppery, and bright.
Key Ingredients
- Thin-sliced chicken breasts (or cutlets). You want thin cutlets here, about ¼ inch thick. Pre-sliced cutlets from the store save you a step. If you're working with regular chicken breasts, slice them in half horizontally and pound them to even thickness with a meat mallet or the bottom of a heavy pan. Even thickness means even cooking, no more dried-out edges with an undercooked center.
- Panko breadcrumbs. This is the key to the crust. Panko is a Japanese-style breadcrumb that's larger and airier than regular breadcrumbs, which means it fries up dramatically crispier and lighter. This recipe skips the flour step entirely. Panko alone, with the egg wash, creates a crust that clings perfectly and stays crunchy.
- Eggs. The egg wash is the glue. Beat them well until no streaks of white remain, so the coating is even on every piece.
- Seasoning blend. Salt, black pepper, garlic powder, Italian seasoning, and paprika go directly into the panko. Seasoning the breadcrumbs (not just the chicken) means every bite has flavor built right into the crust.
- Baby arugula and cherry tomatoes. Peppery arugula is the classic pairing for Chicken Milanese. Its bite cuts through the richness of the fried chicken and burrata beautifully. Baby arugula is more tender than regular arugula, which I prefer here. Halved cherry tomatoes round out the salad with juicy sweetness and a pop of color. You can use a mix of colors if you like.
- Burrata. Burrata is a fresh Italian cheese that looks like a ball of mozzarella on the outside, but when you tear into it, the inside is soft, creamy, and a little runny. It's much richer than regular mozzarella and turns the whole salad into something truly special. One tip: take the burrata out of the fridge at least 15 minutes before serving. Cold burrata on hot chicken mutes all that gorgeous creaminess, and room temperature is where the magic happens.
- Balsamic glaze. Optional, but I always use it. The sweet, tangy glaze ties everything together and makes the whole plate look like it came from a restaurant. You can find it in the vinegar aisle. It's thicker and sweeter than regular balsamic vinegar.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Chicken thighs: Boneless, skinless chicken thighs can be pounded thin and used instead. They'll have a slightly richer flavor and stay even juicier.
- Fresh mozzarella: Fresh mozzarella torn into pieces is the closest swap for burrata. It won't have the same creamy interior, but it'll still be delicious.
- Gluten-free: Swap the panko for gluten-free panko breadcrumbs. The texture is nearly identical.
Instructions
- Step 1: In one shallow bowl, beat the eggs until smooth with no streaks of white. In a second shallow bowl, combine the panko breadcrumbs, salt, black pepper, garlic powder, Italian seasoning, and paprika. Give it a stir to distribute the seasoning evenly. Working one piece at a time, dip a chicken cutlet into the beaten egg, letting any excess drip off.
- Step 2: Then press it firmly into the panko mixture, coating both sides. Press gently but with intention, making sure the crumbs really adhere and don't just sit on the surface. Set the breaded cutlet on a plate and repeat with the remaining pieces.
- Step 3: Let the breaded chicken rest uncovered for 10-15 minutes before frying. This gives the crust time to set and helps it stay on during frying.
- Step 4: In a deep cast-iron skillet or Dutch oven, heat 1 to 2 inches of a neutral oil (vegetable, canola, or avocado oil) over medium-high heat until it reaches 350°F on an instant-read thermometer. If you don't have a thermometer, drop a pinch of breadcrumbs in, and they should sizzle immediately and float to the surface. Carefully lower 1-2 chicken cutlets into the oil. Don't crowd the pan; doing too many at once drops the oil temperature and leads to greasy, soggy chicken. Fry for 3-4 minutes per side, or until deep golden brown and the internal temperature reaches 165°F. If the crust is getting dark before the chicken is cooked through, your heat is too high.
- Step 5: Transfer to a wire rack set over a baking sheet or cutting board, which keeps the bottom from getting soggy. Repeat with remaining pieces.
- Step 6: While the last batch of chicken is cooking, toss the baby arugula and cherry tomatoes in a bowl with the olive oil, fresh lemon juice, salt, and pepper. Taste and adjust. It should be bright and lightly dressed, not soggy. You're dressing this salad just before serving so it stays fresh and crisp.
- Step 5: Place a piece of chicken on each plate. Pile a generous handful of the arugula salad right on top of the warm chicken. The heat will barely wilt it, just enough.
- Step 6: Tear the burrata into pieces and arrange it over the salad. Finish with a drizzle of balsamic glaze and serve immediately.
Sarah's Top Tips
- Keep the temperature hot and steady. Getting your oil to 350°F before the chicken goes in is the single most important variable. Too cool, and the breading soaks up oil and turns greasy before it can crisp. Too hot, and the outside browns before the inside is cooked through. A clip-on thermometer is the most reliable way to monitor it, but the breadcrumb test works in a pinch. It should sizzle actively and float immediately. And don't rush the pan between batches. Let the oil come back up to temperature before adding the next round. It only takes a minute or two, but skipping this step is what makes your second batch mushier than the first. Fry in batches of 1-2 cutlets only. Crowding the pan drops the oil temperature fast and leads to a soggy crust every time.
- Why no flour? Most Chicken Milanese recipes use a three-step dredge: flour, egg, then breadcrumbs. I skipped the flour on purpose. The panko alone creates a lighter, crispier crust that doesn't feel heavy or floury, and the egg wash provides all the adhesion you need, especially with this seasoned panko mix. That said, if your cutlets are very wet or uneven, a light dusting of flour before the egg can help. But try it without first. If you have time, let the breaded chicken rest uncovered for 10-15 minutes before it goes into the oil. It gives the crust time to set and helps it adhere during frying.
- Drain on a wire rack, not paper towels. Resting fried chicken on paper towels works for a quick 30 seconds, but if it sits there longer, the steam has nowhere to go, and the bottom gets soggy. Transfer to a wire rack, and you'll keep that crust crispy while the rest of your meal comes together.
- Take the burrata out of the fridge 15 minutes before serving. Cold cheese on hot chicken kills the creaminess. You want it at room temperature so it softens and melts into the salad the moment it hits the warm chicken.
Serving Suggestions
This is one of those meals that works for any occasion. On a weeknight, I love serving it with warm crusty bread or a simple side like this lemon ricotta pasta to soak up all those good flavors on the plate, and a glass of Pinot Grigio alongside. For date night or when I have friends over, it's genuinely one of the most impressive-looking dinners I know how to put on the table in 30 minutes. The golden chicken, bright arugula, and creamy burrata look like restaurant food without any of the effort. I make the salad while the last batch of chicken fries and everything hits the table at the same time. In the summer, I'll swap the arugula salad for this panzanella toscana or a grilled zucchini salad on the side instead.
Leftovers are worth saving too. I reheat the chicken in the oven to get it crispy again, then tuck it into a ciabatta roll with fresh arugula, sliced tomato, and a smear of pesto for one of the best next-day lunches I know. The burrata doesn't hold up overnight, but the chicken absolutely does.
Storage & Reheating
Fridge: Store leftover chicken cutlets in an airtight container, separate from the salad, for up to 3 days. The salad and burrata are best consumed the day of.
Freezer: Wrap each cutlet individually in plastic wrap and store in a zip-top freezer bag for up to 2 months. Freeze before topping with the salad, as the arugula and burrata are not freezer-friendly.
Reheating: The best way to reheat is in the oven. Place the cutlets on a wire rack over a baking sheet and bake at 375°F for 10-12 minutes until warmed through and crispy again. Avoid the microwave, as it makes the crust soggy and rubbery.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Chicken Milanese with Burrata
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Ingredients
For the Breading
- 2 eggs, beaten
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
For the Chicken
- 4 thin-sliced chicken breasts, or cutlets
- Oil for frying
For the Arugula Salad
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 12 oz burrata cheese, torn into pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Balsamic glaze, for drizzling (optional)
Instructions
- In a shallow bowl, beat the eggs. In a separate shallow bowl, combine the panko breadcrumbs, salt, black pepper, garlic powder, Italian seasoning, and paprika.2 eggs, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon paprika
- Dip the chicken into the eggs, letting the excess drip off. Then press into the breadcrumb mixture, coating both sides evenly and pressing gently to adhere.4 thin-sliced chicken breasts
- In a deep cast-iron pan or Dutch oven, heat 1-2 inches of oil over medium-high heat until it reaches 350°F. Carefully place 1-2 chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy and the internal temperature reaches 165°F. Transfer to a wire rack or paper-towel-lined plate. Repeat with the remaining chicken.Oil for frying
- While the chicken rests, toss the arugula with cherry tomatoes, olive oil, lemon juice, salt, and pepper.4 cups baby arugula, 1 cup cherry tomatoes, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, Salt and pepper to taste
- Place each chicken breast on a plate, top with the arugula salad and torn burrata. Drizzle with balsamic glaze if desired.12 oz burrata cheese, Balsamic glaze
Sarah's Tips
- Panko alone (no flour) creates a lighter, crispier crust. The egg wash provides all the adhesion you need.
- If your cutlets are very wet or uneven, a light dusting of flour before the egg can help. But try it without first.
- If you have time, let the breaded chicken rest uncovered for 10-15 minutes before frying. It gives the crust time to set and helps it stay on during frying.
- Oil must be at 350°F before the chicken goes in. Use a thermometer or test with a pinch of breadcrumbs. They should sizzle immediately and float to the surface.
- Fry in batches of 1-2 cutlets. Crowding the pan drops the oil temperature and leads to a soggy crust.
- Let the oil come back up to temperature between batches before adding the next round.
- Transfer fried chicken to a wire rack, not paper towels, to keep the crust crispy.
- Take the burrata out of the fridge at least 15 minutes before serving. Cold burrata on hot chicken kills the creaminess.
- Dress the salad just before serving so it stays fresh and crisp.
- Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the salad and burrata separate.
- Reheat in the oven at 375°F on a wire rack for 10-12 minutes. Avoid the microwave.
- You can bread the cutlets up to 12 hours in advance and refrigerate until ready to fry.
Marguerite says
Can you make this with an air fryer?
Sarah Hill says
Hi Marguerite, yes. I recommend following the cooking instructions in this recipe: https://www.realfoodwithsarah.com/air-fryer-parmesan-crusted-chicken/. Let me know how it comes out!