Chicken milanese with green apple salad




Prep Time


Cook Time

This crispy chicken will have the whole family excited. I sometimes make extra chicken schnitzels to freeze for an even faster meal another night.



For the chicken

  • 4 skinless, boneless chicken breasts or thighs
  • 2½ cups panko breadcrumbs
  • ¼ cup finely grated parmesan
  • ½ teaspoon dried oregano
  • 1 teaspoon finely grated lemon zest
  • Salt and ground black pepper, to taste
  • 1 cup flour
  • 2 eggs — beaten
  • Olive oil, for frying

For the green apple salad

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons dijon mustard
  • 1 tablespoon finely diced shallot
  • 1 tablespoon honey
  • 3 cups mesclun
  • 1 Granny Smith apple — cut into matchsticks
  • ⅓ cup grated parmesan
  • ¼ cup walnuts — toasted and chopped


For the chicken milanese with green apple salad

  • Place the chicken pieces between 2 sheets of baking paper and use a rolling pin to pound them to schnitzel thickness.
  • Combine the breadcrumbs, parmesan, oregano, lemon zest, salt and pepper in a shallow bowl.
  • Place the flour in a second bowl and the eggs in a third.
  • Coat the chicken in the flour, then the eggs, then the breadcrumb mixture. Try to coat it well with the crumb.
  • To make the Green Apple Salad, whisk together the oil, lemon juice, mustard, shallot and honey in a large bowl.
  • Add the mesclun, apple, parmesan and walnuts and toss to coat in the dressing.
  • Heat a little oil in a large pan over a medium heat and pan-fry the chicken until golden brown and cooked through.
  • Serve with Green Apple Salad on top.