Chicken Milanese with Grapefruit and Fennel Salad
A crisp, golden chicken Milanese, panko-crumbed and basted in tarragon butter, set against a bright salad of shaved fennel, pink grapefruit and radicchio. The richness of the crisp chicken and the sharp, citrussy salad play off each other beautifully. Quick enough for after work, smart enough for guests.
Why this works
- Panko and a butter baste: the panko fries up shatteringly crisp, and napping with tarragon butter at the end adds flavour and a golden finish.
- A sharp citrus salad: shaved fennel, grapefruit and bitter radicchio cut clean through the rich, crisp chicken.
- A grapefruit-and-mustard dressing ties the plate together, echoing the fruit in the salad.
Ingredient notes and swaps
- Chicken breast, flattened: pounding it thin means it cooks fast and stays juicy under the crisp crumb.
- Panko breadcrumbs for the signature crunch; ordinary crumbs are not as crisp.
- Fennel: shave it as thinly as possible (a mandoline helps) and keep it in iced water so it stays crisp.
- Pink grapefruit, sweet-sharp; blood orange is a lovely seasonal swap.
Chicken Milanese with Grapefruit and Fennel Salad
FavouriteIngredients
Method
- Dip the Chicken into the Flour, Egg, and then the Breadcrumb mix.
- In a pan fry the Chicken for 5 minutes until they are golden brown and crispy, then flip over and cook for a further 4-5 minutes
- Add a few sprigs of Tarragon
- Then, using a spoon, nape with Butter
- Whisk together the ingredients for the dressing
- Place the Radicchio leaves into a serving bowl, and top with the drained Fennel and Grapefruit segments
- Spoon over the dressing
- Place the Chicken onto plates and garnish with Lemon wedges
- Serve with a few chips
Nutrition
Notes
Basting with butter and tarragon will infuse flavour into chicken.
Use a mandoline or a very sharp knife to get the fennel thinly shaved.
Tried this recipe?
Let us know how it was!Tips for success
- Pound the chicken evenly thin so it cooks quickly and stays tender.
- Get the oil shimmering before the chicken goes in, for a crisp not greasy crumb.
- Baste with the tarragon butter at the end for flavour and colour.
- Dress the salad only as you serve so the leaves and fennel stay crisp.
Make ahead, storage and reheating
- Make ahead: Crumb the chicken and make the dressing ahead; fry fresh and assemble to serve.
- Storage: Best eaten straight away; the crumb softens once dressed.
- Reheating: Not recommended; it is at its best fresh and crisp.
What to serve it with
- A few chips and a lemon wedge, as here; the salad is the side it is built for.
FAQ
What is chicken Milanese? A breaded, pan-fried chicken cutlet from Milan, crisp outside and tender within.
How do I keep it crisp? Get the oil hot, do not crowd the pan, and dress the salad separately.
Can I prepare it ahead? Crumb the chicken and make the dressing ahead; fry just before serving.
No grapefruit? Blood orange or orange works beautifully.
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