Irresistibly Crispy Prosciutto Chicken Milanese with Creamy Taleggio
Imagine a symphony of textures and flavors: the satisfying crunch of golden panko bread crumbs, the luxurious melt of creamy Taleggio cheese, the salty whisper of delicate prosciutto, the fresh, peppery bite of arugula, and the succulent tenderness of perfectly cooked chicken breast. This isn’t just dinner; it’s an experience. Our Prosciutto Chicken Milanese recipe elevates a classic Italian dish into an unforgettable meal that’s both elegant and surprisingly simple to prepare. Get ready to fall in love with your new favorite weeknight delight!
For years, my husband Cade was a skeptic when it came to Chicken Milanese, largely due to a past encounter with capers, which he absolutely detests. It felt like a culinary Everest I couldn’t conquer, until a serendipitous moment. We rarely watch television, prioritizing peaceful evenings, but during a business trip, Cade caught an episode of Bobby Flay’s new show. He later shared an intriguing reel Bobby had made featuring Chicken Milanese, and it sparked an idea. While my recipe is entirely my own creation, it’s deeply inspired by that glimpse of his approach, particularly the ingenious combination of prosciutto and Taleggio cheese. Forget the capers – this version is a game-changer that has officially become our household’s new favorite chicken dish!
This dish is a testament to perfect balance – a concept I frequently discuss in my cookbook, emphasizing the harmony of salt, fat, acid, and heat. Each component plays a vital role: the crispiness of the breading, the perfectly juicy interior of the chicken, the mild and slightly tangy creaminess of the melted Taleggio, the savory depth of prosciutto, and the refreshing kick from the peppery arugula, all tied together with a bright, acidic red wine vinaigrette. It’s truly amazing – a delightful journey for your taste buds that proves simple ingredients can create extraordinary results!
What is Chicken Milanese? An Italian Classic Explained
At its heart, Chicken Milanese is an iconic Italian dish renowned for its simplicity and exquisite flavor. Originating from Milan, Italy (hence “Milanese”), it traditionally features a thin cut of meat, often veal, that is breaded and pan-fried until golden brown and crispy. Over time, chicken has become a popular and accessible alternative, making Chicken Milanese a beloved meal worldwide. It’s an excellent recipe for aspiring home cooks to master, as it provides a fantastic foundational technique that can be easily customized with various sauces, toppings, and seasonings to suit any palate.
The process of making Chicken Milanese involves a few key steps: first, the chicken breast is butterflied and pounded thin, ensuring even cooking and a tender result. Next, it’s dipped in a seasoned flour mixture, then an egg wash, and finally coated generously with breadcrumbs – typically panko for an extra-crispy texture. This meticulous breading process creates that irresistible golden crust that defines the dish, sealing in the chicken’s natural juices as it cooks.
Why Our Prosciutto Taleggio Chicken Milanese Stands Out
While classic Chicken Milanese is delicious on its own, our unique adaptation elevates it to a new level of culinary delight. What makes this particular version so special is the thoughtful combination of fresh, high-quality ingredients that harmonize beautifully to create a truly unforgettable flavor profile. We move beyond traditional lemon wedges and parsley, introducing rich, savory elements that add depth and excitement.
- Crispy Panko Breading: The foundation of any great Milanese is its crunch. Japanese panko bread crumbs are superior for this, providing an airy, extra-crisp texture that traditional breadcrumbs often can’t match. This golden shell encases a juicy, tender chicken breast, offering a satisfying contrast in every bite.
- Creamy Taleggio Cheese: This is where our Chicken Milanese recipe truly shines. Taleggio is a semi-soft Italian cheese with a beautifully creamy texture and a mild, slightly tangy, and earthy flavor. When melted over the hot chicken, it creates a luscious, gooey layer that’s both comforting and sophisticated, without overpowering the delicate chicken.
- Salty Prosciutto: Adding thinly sliced prosciutto introduces a wonderful layer of savory, salty flavor. This Italian dry-cured ham is uncooked and unsmoked, offering a delicate yet impactful umami boost that perfectly complements the rich cheese and tender chicken.
- Fresh Arugula: To cut through the richness and add a vibrant contrast, a generous handful of fresh baby arugula is essential. Its peppery, slightly bitter notes provide a refreshing balance, preventing the dish from feeling too heavy.
- Bright Red Wine Vinaigrette: The final touch, a homemade red wine vinaigrette, brings a crucial element of acidity. As discussed in my cookbook, the interplay of salt, fat, acid, and heat is key to a perfectly balanced dish. This tangy dressing brightens every component, ensuring each bite is fresh, lively, and incredibly satisfying.
This harmonious blend of textures and tastes transforms a simple breaded chicken cutlet into a gourmet experience that feels both familiar and excitingly new.
Essential Ingredients for the Perfect Chicken Milanese
This easy chicken dinner may look incredibly fancy, but you’ll be delighted to find that the ingredients are actually quite straightforward and accessible. Gathering these key components is the first step toward creating your magnificent Prosciutto Chicken Milanese:
- Chicken Breasts: We use boneless, skinless chicken breasts, which are then butterflied for a thinner, more tender cut. (See the section below for detailed instructions on how to butterfly chicken breasts.)
- All-Purpose Flour: This forms the initial coating, helping the egg wash and panko adhere perfectly to the chicken.
- Kosher Salt: Essential for seasoning the flour and breading mixture, ensuring every layer of the chicken is flavorful.
- Freshly Ground Black Pepper: Adds a subtle warmth and spice that enhances the overall taste.
- Large Eggs: Whisked with water, these create the egg wash—the critical binder that makes the panko stick to the chicken, forming that signature crunchy crust.
- Water: Blended with the eggs, it creates a lighter, more even egg wash, ensuring thorough coating.
- Panko Bread Crumbs: These Japanese-style bread crumbs are truly the secret to an extra-crispy, golden coating. Their flaky texture creates a much crunchier exterior than traditional breadcrumbs.
- Canola Oil: Used for pan-frying the chicken, canola oil has a high smoke point and neutral flavor, allowing the chicken’s taste to shine while achieving a perfect golden crisp.
- Prosciutto: This exquisite Italian dry-cured ham is a star ingredient, offering a delicate salty, savory flavor and a tender texture that pairs beautifully with the melted cheese. It’s uncooked and unsmoked, providing a pure, rich taste.
- Baby Arugula: Provides a delightful bright, peppery pop of flavor and a fresh, verdant contrast to the rich chicken and cheese.
- Taleggio Cheese: A semi-soft Italian cheese with a creamy texture and a wonderfully mild, earthy flavor, often with a hint of tang. It melts beautifully, creating a luxurious topping. (See the section below for possible substitutes if Taleggio isn’t available.)
Crafting the Zesty Red Wine Vinaigrette
No Chicken Milanese is complete without a bright, tangy vinaigrette to cut through its richness. Our red wine vinaigrette is simple to whisk together and adds that essential acidic component:
- Dijon Mustard: Rounds out the dressing’s flavor perfectly, providing a subtle tang and emulsifying properties.
- Red Wine Vinegar: The core acidic component, giving the dressing its signature tang and bright character.
- Fresh Lemon Juice: A squeeze of fresh lemon juice adds an extra layer of bright, zesty flavor that truly lifts the vinaigrette.
- Good Quality Olive Oil: The base of the dressing; using a high-quality extra virgin olive oil will make a noticeable difference in flavor.
- Honey: Adds a touch of natural sweetness, balancing the acidity of the vinegar and lemon juice.
- Fresh Thyme: This fresh herb adds an aromatic, earthy pop of flavor that is simply not to be missed. If fresh is unavailable, you can substitute with 1/3 teaspoon of dried thyme.
- Kosher Salt: Seasoning is key, even for a dressing, to enhance all the flavors.
- Freshly Ground Black Pepper: A final flourish to bring all the flavors together.
You’ll find the precise measurements for all these ingredients in the detailed recipe card at the end of this post.
Understanding Taleggio Cheese: Flavor, Rind, and Substitutes
Taleggio cheese is a true gem in Italian cuisine, a semi-soft, washed-rind cheese that offers a unique and delightful experience. Its presence in our Prosciutto Chicken Milanese recipe is pivotal, lending a creamy, mildly tangy depth that perfectly complements the other rich ingredients. Originating from the Val Taleggio in Lombardy, Italy, this cheese has been produced since the 10th century, carrying centuries of culinary tradition in its flavor.
Is the Rind on Taleggio Cheese Edible?
Absolutely, yes! The distinctive orange-pink rind of Taleggio cheese is not only edible but often sought after for the unique contribution it makes to the cheese’s overall flavor profile. It develops during the aging process through regular washing with brine, which encourages the growth of specific molds and yeasts. While some might find its aroma robust, the rind itself has a slightly earthy, mushroomy taste that beautifully contrasts the mild, creamy interior. Many connoisseurs consider eating the rind essential to fully appreciate the complex character of Taleggio.
What Does Taleggio Cheese Taste Like?
Taleggio cheese boasts a wonderfully complex yet approachable flavor. Its texture is incredibly smooth and creamy, almost spreadable at room temperature, and it melts beautifully. On the palate, it’s mildly smooth with a delicate, slightly acidic tang that prevents it from being overly rich. You’ll often detect subtle notes of fruit, nuts, and a hint of something earthy or mushroomy, especially closer to the rind. It strikes a perfect balance, making it sophisticated enough for experienced palates yet mild and inviting for those who might be hesitant about stronger cheeses. This versatility is why it works so well in our chicken milanese with taleggio, adding a gourmet touch without overwhelming the dish.
Best Taleggio Substitutes for Chicken Milanese
While Taleggio is highly recommended for its unique characteristics, if you can’t find it or prefer an alternative, several cheeses can step in. When choosing a substitute, look for semi-soft, good-melting cheeses with a mild, slightly tangy, or nutty profile to best replicate Taleggio’s contribution to the dish. My top picks for substitutes include:
- Havarti: Known for its buttery, mild flavor and excellent melting qualities, Havarti offers a creamy texture that is very similar to Taleggio when heated.
- Gruyere: A hard, Swiss cheese that has a rich, nutty, and slightly sweet flavor. It melts beautifully and provides a depth of flavor that can substitute well, though it’s a bit firmer.
- Fontina: Another Italian semi-soft cheese, Fontina (especially Italian Fontina Val d’Aosta) shares a similar creamy texture and nutty, earthy flavor profile with Taleggio, making it an excellent choice.
- Brie: While a soft-ripened cheese, Brie offers an incredibly creamy, buttery, and slightly earthy flavor that melts into a luxurious topping. Just be sure to remove the bloomy white rind if you don’t prefer it.
Any of these options will provide a delicious creamy, melted cheese layer for your chicken milanese.
Mastering the Art of Butterflying Chicken Breasts
One of the keys to perfectly cooked and crispy Chicken Milanese is ensuring your chicken breasts are thin and uniform in thickness. This is achieved by butterflying them, a simple technique that creates two thinner cutlets from a single breast. Thin cutlets cook quickly and evenly, preventing them from drying out and maximizing the surface area for that delicious breading. It also makes for a more elegant presentation on the plate.
- Prepare Your Work Surface: Place a chicken breast on a sturdy chopping board. For easier handling and cleanup, you can place it between two pieces of plastic wrap or inside a large freezer bag.
- Slice Horizontally: With your non-dominant hand held flat on top of the chicken breast to keep it steady, use a very sharp knife. Gently begin to slice into one side of the breast, starting at the thicker end.
- Glide Through: Carefully glide the knife through the center of the breast, maintaining a consistent horizontal line. Stop slicing just before you reach the opposite edge, leaving about half an inch connected. The goal is to open the breast up like a book or a butterfly’s wings.
- Open and Pound (Optional): Open the breast so it resembles a butterfly. You can stop here, or if the breast is still too thick, you can gently pound both halves with a meat mallet or the bottom of a heavy pan until they are about 1/4 to 1/2 inch thick. This ensures even cooking and a more tender result. You will now have two thin pieces of chicken from a single breast, ready for breading.
This technique not only helps in making perfectly crispy chicken milanese but also opens up a world of possibilities for other thin-cut chicken recipes.
What to Serve with Chicken Milanese: Delicious Side Dish Ideas
The beauty of Chicken Milanese is its incredible versatility. Its crisp texture and savory flavor make it a fantastic centerpiece for a wide array of side dishes, allowing you to tailor your meal to any occasion or craving. Whether you’re looking for something traditional, elegant, or comforting, this dish is a perfect canvas.
Traditional and Classic Pairings
For a quintessential Italian-inspired meal, consider serving your Prosciutto Chicken Milanese with these beloved classics:
- Roasted Potatoes: Simple, flavorful herb and garlic roasted potatoes provide a hearty and aromatic accompaniment that perfectly complements the chicken.
- A Simple Green Salad: Beyond the arugula topping, a side salad dressed with a light vinaigrette (perhaps even an extra batch of our red wine vinaigrette!) adds freshness and crunch.
- Steamed Green Beans or Asparagus: Lightly steamed or sautéed green vegetables offer a fresh, healthy counterpoint to the richness of the breaded chicken.
Elevated and Elegant Companions
If you’re looking to impress dinner guests or simply want to elevate your meal, these pairings add a touch of sophistication:
- Lemon Pepper Asparagus: Bright and tender, grilled or roasted asparagus with lemon and pepper pairs wonderfully with the Milanese, offering a fresh, slightly zesty flavor.
- Strawberry Spinach Salad with Brown Sugar Almonds: This vibrant salad, with its sweet and savory notes, offers a delightful contrast to the chicken, adding a gourmet flair.
Our Ultimate Comfort Food Favorite: Mashed Potatoes
You might not initially think of it, but our absolute favorite way to serve Chicken Milanese is over a bed of creamy mashed potatoes. Trust us on this one – it’s incredibly satisfying! The rich, velvety texture of the mashed potatoes provides a perfect bed for the crispy chicken, soaking up any delicious juices and vinaigrette. It’s a combination reminiscent of our Panko Crusted Chicken with Lemon Cream Sauce, which is a gift to eat over mashed potatoes!
Italian Inspirations and Lighter Options
For those who love traditional Italian flavors, Chicken Milanese is also the foundation for Chicken Parmesan. Our Quick and Easy Chicken Parmesan is a family favorite and a great recipe to teach new cooks. If you’re looking for a lighter take, our healthier chicken parm recipe offers all the flavor with fewer calories.
Alternatively, if you’re not in the mood for a heavy dish, you could serve your Milanese with a simple Katsu sauce. This Japanese-inspired sauce, made from a blend of ketchup, mirin, soy sauce, Worcestershire sauce, sugar, and Dijon mustard, offers a sweet and savory umami kick that is surprisingly delicious with the crispy chicken.
And for the picky eaters in your life? Our youngest kiddo enjoys it plain, proclaiming it to be the best chicken nuggets ever. Finally, a dinnertime win for that little one!
Can You Freeze Chicken Milanese? Tips for Make-Ahead Meals
Life can get hectic, and having delicious, homemade meals ready to go is a lifesaver. That’s why we often double our batch of Chicken Milanese so we can freeze half of it for later. It’s a fantastic meal prep strategy that ensures you always have a quick, gourmet-quality dinner on hand. Freezing breaded chicken is straightforward, but there are a few key steps to ensure it reheats beautifully, maintaining its crispiness and flavor.
How to Freeze Breaded Chicken Cutlets:
- Breading Preparation: Begin by preparing the chicken cutlets according to the recipe’s breading instructions (flour, egg wash, panko bread crumbs).
- Partial Pan-Frying: This is a crucial step for maintaining quality. Pan-fry the breaded chicken until it’s almost completely cooked through, about 5 minutes per side, or until golden brown and a thermometer reads about 155-160°F (68-71°C) in the thickest part. You don’t want to cook it fully, as it will continue cooking when reheated, which could lead to dry chicken. Refer to our guide on how to cook chicken in a pan for more details on achieving the perfect sear.
- Cool Completely: Transfer the partially cooked chicken to a wire rack set over a baking sheet to cool completely. This prevents condensation and helps maintain crispness.
- Portion and Freeze: Once cooled, place the chicken cutlets into freezer-safe ziploc bags or airtight containers. Separate individual cutlets with parchment paper to prevent them from sticking together. Freeze for up to 2 weeks for optimal flavor and texture. Beyond that, it’s still safe to eat, but quality might slightly diminish.
How to Reheat Frozen Breaded Chicken:
When you’re ready to enjoy your make-ahead Chicken Milanese, follow these simple steps for a quick and delicious meal:
- Defrost (Optional but Recommended): For best results, transfer the frozen chicken to the refrigerator for a few hours (or overnight) to defrost partially. If you’re short on time, you can bake from frozen, but it will take longer.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray a baking pan with nonstick spray or line it with parchment paper.
- Bake to Perfection: Place the defrosted chicken on the prepared baking pan. Bake for approximately 25 minutes, or until the internal temperature reaches 165°F (74°C) and the breading is crisp. If baking from frozen, it may take 35-45 minutes.
Once reheated, you can then add the Taleggio cheese and broil as per the original recipe. They say, “when life gives you lemons, make lemonade,” but I say, “when life gives you chicken, make Prosciutto Chicken Milanese!” With that crunchy breading, creamy Taleggio cheese, salty prosciutto, fresh arugula, and tangy red wine vinaigrette… it’s easy chicken dinner perfection!
Frequently Asked Questions (FAQs) About Chicken Milanese
Curious about perfecting your Chicken Milanese? Here are some common questions and helpful answers to guide you:
- How do I ensure my Chicken Milanese is extra crispy?
The secret lies in Panko bread crumbs! Their flaky texture creates a much crunchier crust than traditional breadcrumbs. Also, ensure your oil is hot enough (around 350°F / 175°C) and don’t overcrowd the pan, which can lower the oil temperature and lead to soggy chicken. Frying in batches ensures consistent crispness.
- What’s the best oil for frying Chicken Milanese?
A neutral-flavored oil with a high smoke point is ideal. Canola oil, vegetable oil, or grapeseed oil are excellent choices. Olive oil can also be used, but use a lighter variety rather than extra virgin, which has a lower smoke point and can impart a strong flavor when heated.
- Can I bake Chicken Milanese instead of frying?
Yes, for a healthier option, you can bake it! Preheat your oven to 400°F (200°C). Spray the breaded chicken lightly with cooking spray or drizzle with a little olive oil, then bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. While it won’t be as crispy as pan-fried, it’s still delicious.
- How can I prevent the chicken from drying out?
Pounding the chicken to an even thickness (1/4 to 1/2 inch) is crucial for quick and even cooking. Overcooking is the main culprit for dry chicken, so use a meat thermometer to ensure it reaches 165°F (74°C) internal temperature, and then remove it promptly from the heat.
- What’s the best way to pound chicken breasts without a mallet?
If you don’t have a meat mallet, you can use the bottom of a heavy skillet, a rolling pin, or a sturdy small pot. Place the chicken between two sheets of plastic wrap before pounding to prevent tearing and keep your work surface clean. This also ensures a consistent thickness.
Our Favorite Chicken Milanese Recipe: Prosciutto Taleggio Perfection
This Prosciutto Chicken Milanese with Taleggio is more than just a recipe; it’s a culinary triumph that brings together simple ingredients in a spectacularly satisfying way. From the first satisfying crunch of the panko crust to the creamy embrace of melted Taleggio, the savory surprise of prosciutto, and the zesty finish of fresh arugula and red wine vinaigrette, every element sings. It’s a testament to the idea that some of the most memorable meals are born from a thoughtful blend of textures and bold, yet balanced, flavors. Whether you’re whipping it up for a quick weeknight dinner or serving it to impress, this dish promises to be a delightful addition to your kitchen repertoire. Dive in and experience the easy perfection!
More Delectable Chicken Recipes to Try:
- Bourbon Chicken
- Melt in Your Mouth Ranch Chicken
- Tender Slow Cooker Whole Chicken
- Citrus Greek Chicken
- Grilled Hawaiian Chicken
- Easy Instant Pot Honey Chicken
- One-Pan Creamy Lemon Chicken
- Italian Dressing Chicken
- Braised Dijon Chicken and Potatoes
- Panko Crusted Chicken with Lemon Cream Sauce
- Quick and Easy Cornflake Ranch Chicken
- Easy Teriyaki Chicken
- All our CHICKEN RECIPES!
Prosciutto Chicken Milanese
Ingredients
- 1/2 Cup Flour
- Kosher Salt
- Ground Black Pepper
- 2 Large Eggs
- 3 Tablespoons Water
- 2 Cups Panko Bread Crumbs
- 2 Chicken Breasts, boneless, skinless and butterflied
- Canola Oil
- 8-12 Slices Taleggio Cheese, see note for substitutes
- 4 Slices Prosciutto
- 1-2 Cups Baby Arugula
Red Wine Vinaigrette
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1/4 Cup Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Fresh Thyme, chopped
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
For the Chicken
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Heat the oven to 350 degrees F (175 C).
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Place the flour in a lipped dish and season generously with kosher salt and black pepper.1/2 Cup Flour, Kosher Salt, Ground Black Pepper
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Whisk the eggs and water in another separate dish until smooth and well combined to create your egg wash.2 Large Eggs, 3 Tablespoons Water
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Place the Panko bread crumbs in a third shallow baking dish, ready for coating.2 Cups Panko Bread Crumbs
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One by one, thoroughly dip each butterflied chicken breast into the seasoned flour, shaking off any excess. Then, dip it into the egg wash, ensuring it’s fully coated. Finally, dredge it in the Panko bread crumbs, pressing gently to make sure the crumbs adhere well. Set the breaded chicken aside on a clean plate.2 Chicken Breasts
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In a large nonstick skillet, heat about 2 inches of canola oil over medium-high heat until the oil begins to shimmer, indicating it’s hot enough for frying. This usually takes a few minutes.Canola Oil
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Carefully place the breaded chicken cutlets into the hot oil, cooking 1 or 2 at a time in a single layer to avoid overcrowding the pan. Cook until golden brown and crispy on each side, approximately 3 minutes per side.
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Meanwhile, prepare a cooling rack set over a rimmed baking sheet. As each chicken cutlet finishes frying, transfer it to the rack to drain excess oil. Immediately sprinkle with a little extra kosher salt to enhance the flavor.
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Once all cutlets are pan-fried, transfer the baking sheet with the chicken to the preheated oven. Bake for about 10-15 minutes to finish cooking through, ensuring the internal temperature reaches 165°F (74°C).
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Remove the chicken from the oven. Top each cutlet with 2-3 slices of Taleggio cheese. Return the baking sheet to the oven and place it under a broiler for about 1-2 minutes, or until the cheese is beautifully melted and bubbly. Be careful not to burn it! Remove from the oven and let rest for 1-2 minutes before serving.8-12 Slices Taleggio Cheese
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Gently tear up a slice of prosciutto and arrange it artfully on top of each cheesy chicken breast. Repeat for all four pieces of chicken.4 Slices Prosciutto
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Finally, top them all with fresh baby arugula and generously drizzle with the prepared red wine vinaigrette. Serve immediately and enjoy!1-2 Cups Baby Arugula
For the Vinaigrette
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In a small glass measuring cup or bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice, olive oil, honey, fresh thyme, kosher salt, and freshly ground black pepper until thoroughly combined and emulsified. Set aside until ready to use.1 Tablespoon Dijon Mustard, 2 Tablespoons Red Wine Vinegar, 1 Tablespoon Lemon Juice, 1/4 Cup Olive Oil, 1 teaspoon Honey, 1 teaspoon Fresh Thyme, Kosher Salt, Freshly Ground Black Pepper
Recipe Notes
Store any leftover Chicken Milanese in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or air fryer for best crispness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
