Mustard chicken milanese

Mustard chicken milanese

Apr 24 2020


20 mn

Serves 5

This is a variation from the traditional Milanese I have on the blog. I like the addition of the mustard here, it really adds a nice touch to it!


  • 3 medium chicken breasts, boneless and skinless
  • 2 tsp of dijon mustard
  • 1 egg
  • salt and pepper
  • 2 cups of breadcrumbs
  • 2 tbs pof olive oil
  • Sides: arugula, fennel and cherry tomatoes salad with lemon juice and olive oil dressing


Cut the chicken in 2 so it it not too thick and pat dry it. Season generously with salt and pepper.

Whisk together the mustard, egg and 2 tbsp of water (or cooking wine works great as well).

Dip the chicken in it and then coat with breadcrumbs.

In a large pan, heat up the olive oil and cook the chicken for 3-5 minutes on each side until golden brown, crips and cooked through.

In a large bowl toss together 1 bag of arugula, 1 cup of cut cherry tomatoes and 1 fennel thinly sliced. Drizzle olive oil and juice from 1 lemon, some salt and pepper.

Serve the chicken on a bed of salad and enjoy!


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