Crispy Chicken Milanese with Warm Potato Salad and Garlic Aioli

This crispy chicken Milanese is a weeknight dinner that feels like a special occasion. Thin chicken cutlets are coated in Italian-seasoned panko breadcrumbs and pan-fried until golden and crunchy. The result is a tender, juicy interior with a satisfying crunch in every bite.

Alongside the chicken, we serve a warm potato salad with scallions and a tangy Italian dressing, plus steamed green beans. A quick homemade garlic aioli adds a creamy, garlicky finish that ties everything together. It’s a balanced, flavorful meal that comes together in under an hour.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
2. While the potatoes cook, prepare the garlic aioli: In a small bowl, combine the mayonnaise, sour cream, Dijon mustard and half of the Italian seasoning. Finely grate or mince the garlic clove and add it to the bowl. Mix well and set aside.
3. Prepare the chicken: Season the chicken cutlets with salt and pepper on both sides. In a shallow dish, combine the panko breadcrumbs with the remaining Italian seasoning. Press each cutlet into the breadcrumb mixture, coating both sides evenly.
4. Heat the cooking oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate lined with paper towels.
5. In a medium bowl, combine the warm potato pieces, sliced scallions and Italian dressing. Toss to coat. Season with salt and pepper to taste.
6. Steam the green beans: Place the green beans in a steamer basket over boiling water, cover and steam until tender-crisp, about 4-5 minutes. Alternatively, microwave with a splash of water in a covered bowl for 2-3 minutes.
7. To serve, divide the warm potato salad among plates. Place a chicken cutlet alongside and add a portion of green beans. Drizzle the garlic aioli over the chicken and green beans. Enjoy immediately.
8. Tip: For extra crispiness, let the breaded chicken rest for 5 minutes before frying.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can slice boneless, skinless chicken breasts in half horizontally to create thin cutlets, then pound them to an even thickness.

Can I make the garlic aioli ahead of time?

Absolutely! The aioli can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container.

What can I substitute for Italian dressing?

You can make a quick substitute by whisking together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano and a pinch of garlic powder.