Chicken Milanese

with Carrot & Butternut Squash Purée

By Chef Justin
Founder, Purée and Simple

Chicken Milanese gets a crisp, deeply seasoned breadcrumb coating and is served over warm Carrot & Butternut Squash Purée, then finished with a bright arugula salad. Chef Justin builds extra texture into the breading with panko and Parmesan, while a simple Dijon-honey vinaigrette keeps the salad fresh and acidic.

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WHY THE CARROT & BUTTERNUT SQUASH PURÉE?

Chef Justin serves the crispy chicken over Carrot & Butternut Squash Purée as a convenient, creamy, healthy base for the dish.

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RECIPE AT A GLANCE

Serves: 4
Prep Time: 20 mins.
Cook Time: 20 minutes
Difficulty: Easy

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INGREDIENTS

For the Chicken

• 4 Boneless, skinless chicken cutlets (about 5–6 oz each), pounded evenly

• Seasoned Breadcrumbs: 1 cup

• Panko Breadcrumbs: 1 cup

• Parmesan Cheese: ½ cup finely grated

• 3 large eggs

• Onion Powder: 1 tsp

• Garlic Powder: 1 tsp

• Kosher Salt: ~1 tbsp

• Canola Oil: ½–¾ cup or as needed for shallow frying

• Flaky Maldon salt: for finishing

For the Salad

• Fresh arugula: 5 oz.

• Cherry tomatoes, halved: 1 cup

• Parmesan cheese: ⅓ cup shaved

For the Honey-Dijon Dressing

• Dijon mustard: 1 tsp

• Honey: 2 tsp

• Fresh lemon juice: 1 tbsp

• Apple cider vinegar: 1 tbsp

• Salt: ~¼ tsp or to taste

• Extra-virgin olive oil: 3 tbsp

For Serving

Purée & Simple Carrot Butternut Squash Purée: 1 jar

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METHOD

1. Prepare the Breading
   Combine the seasoned breadcrumbs with a little panko for additional texture and crunch. Add onion powder, garlic powder, salt, and finely grated Parmesan to taste. Whisk everything together.

2. Prepare the Egg Wash
   Beat 3 eggs in a shallow dish. Add a fourth egg if needed to provide enough egg wash for the chicken.

3. Bread the Chicken
   Set up a simple breading station. Dip each pounded chicken cutlet into the egg wash, making sure it is completely submerged. Transfer to the seasoned breadcrumbs and press the crumbs firmly into the chicken. Flip and repeat, ensuring the coating adheres evenly.

4. Heat the Oil
   Heat canola oil to approximately 350°F. If you do not have a thermometer, Chef Justin's preferred test is to place a wooden spatula into the oil. When bubbles begin forming around it, the oil is ready for frying.

5. Fry the Chicken
   Fry the breaded chicken until golden brown and crisp. Check the internal temperature; Chef Justin recommends approximately 160–165°F. Remove from the oil, season lightly with Maldon salt, and allow the chicken to rest.

6. Make the Dressing
   Whisk together Dijon mustard, honey, lemon juice, apple cider vinegar, and a little salt. Gradually whisk in extra-virgin olive oil until emulsified.

7. Warm the Purée
   Place the thawed Carrot & Butternut Squash Purée in a saucepan over medium heat. Whisk until smooth and heated through. The purée may look separated when thawed but will come back together as it warms.

8. Assemble the Salad
   Toss arugula or lettuce of choice with the dressing. Add tomatoes and shaved cheese.

9. Plate
   Spoon the warm purée onto the plate and place a piece of Chicken Milanese over it. Top with the dressed salad and serve.

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CHEF'S NOTE

“Super easy, super quick, super delicious, super nutritious.”

Chef Justin keeps the preparation straightforward: a well-seasoned, extra-crispy chicken cutlet, a convenient warm purée underneath, and fresh greens on top. Parmesan in the breading is optional for those with dairy allergies