There’s no denying I love a good chicken cutlet. Crispy, crunchy, and salty—they’re the perfect canvas for just about any kind of salad you want to pile on top. I’ve made plenty of variations, all using my easy crispy chicken cutlet recipe as the base, and each one has been fantastic.
This version is topped with a frisée, fennel, and grape salad tossed in a bright Chardonnay vinaigrette. It’s full of texture and flavor: slightly bitter frisée, crisp anise-flavored fennel, salty olives, and sweet grapes. It’s a combination that just works—and it’s endlessly adaptable. Swap in another bitter green that’s in season, add a different fruit, or mix it up with what you have on hand. This chicken cutlet is your canvas.
There’s no denying I love a good chicken cutlet. Crispy, crunchy, and salty—they’re the perfect canvas for just about any kind of salad you want to pile on top.
Ingredients You’ll Need to Make These Chicken Cutlets and Frisée Salad
If you’ve ever had chicken Milanese or chicken schnitzel, you know how good a thin, breaded, and fried cutlet can be. This recipe takes that same golden, crispy base and pairs it with something a little unexpected: a refreshing salad that balances the richness of the chicken with crisp greens and just a little sweet fruit.
Crispy Chicken Cutlets:
- 2 chicken breasts – Thinly sliced in half, or thirds, and pounded to 1/4″ (1 cm) thick.
- 2 eggs – Beaten
- 1 cup flour – All-purpose if fine, you’ll need it to coat the chicken for breading.
- 2 cups Panko Breadcrumbs – I like panko for this. A super crunchy and larger breadcrumb is really nice here, but use any breadcrumb you like or have. I would suggest using an unseasoned one.
- Olive oil – For frying.
- Parmesan cheese – Large shavings for topping the final dish
The Salad:
- 1 head frisée – Washed and torn, or cut, into bite-sized pieces.
- 1 fennel bulb – Thinly sliced and soaked in ice water to get super crisp.
- 1 cup grapes – Sliced into rounds. You can swap in any other fruit you want here.
- Castelvetrano olives – Pitted and torn in half.
- 1/2 shallot – Thinly sliced and rinsed in cold water to remove any sharp bite.
Chardonnay Vinaigrette:
- 3 tbsp Chardonnay vinegar – Or any other mild, light vinegar. Rice wine, champagne or white wine vinegar all work great.
- 2 tbsp olive oil – Extra virgin.
- 1 tsp honey – You need a little sweetness to balance out the dressing. You can also use a pinch of sugar or even a little maple syrup if you wanted.
- 1 tsp Dijon mustard
- Salt
- Fresh Ground Black Pepper
Step-by-Step Instructions
- Bread the chicken cutlets
- Slice the chicken breasts in half (or thirds if they’re thick) so you have very thin cutlets. Gently pound them to about 1/4-inch (1 cm) thick.
- Season the chicken with salt and pepper. Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs. Press the panko firmly so the coating sticks on both sides.
- Fry the cutlets
- Heat a large skillet over medium-high heat and add a generous layer of olive oil. Pan-fry the cutlets until golden brown and crispy, about 3–5 minutes per side.
- Tip: Cook the first side until the chicken is almost opaque before flipping. This trick ensures the coating stays extra crunchy while the chicken cooks through.
- Transfer the finished cutlets to a baking tray fitted with a rack. Sprinkle with flaky salt and keep warm in a 200°F oven while you cook the rest.
- Make the dressing
Whisk together the vinegar, olive oil, honey, mustard, salt, and pepper until smooth—or add everything to a jar and shake until emulsified. - Toss the salad
In a large bowl, combine the frisée, fennel, grapes, shallot, and olives. Add the vinaigrette and toss until everything is lightly coated. - Plate it up
Place one (or two) cutlets on each plate, pile the salad over the top, and finish with shavings of Parmesan and an extra drizzle of dressing.
Tips & Variations
- Swap the greens: If you can’t find frisée, try arugula, radicchio, or endive. Any slightly bitter green works.
- Change up the fruit: Grapes are sweet and juicy, but pears, cherries or even plums are all delicious.
- Make it Milanese-style: Serve the cutlets with just lemon wedges and a simple arugula salad for a classic chicken Milanese vibe.
- Go schnitzel-inspired: Serve the crispy cutlets alongside roasted potatoes or spaetzle, like you would a traditional chicken schnitzel.
Frequently Asked Questions
Can I make chicken cutlets ahead of time?
Yes! Bread the cutlets and store them in the fridge for up to 4 hours before frying.
You can also freeze breaded cutlets and fry them directly from frozen. This is a great option if you want to do some prep ahead of time. You get all the annoying breading out of the way, and then you can cook the chicken cutlets quickly when you want them.
Can I bake chicken cutlets instead of frying?
Sure. They won’t be quite as crisp as the pan-fried version, but baking is a great option if you want a lighter version. Or, if you need to make a lot of cutlets. This is definitely one of those recipes I don’t make for a crowd, pan frying more than a few rounds of cutlets is no fun. If you’re going to bake them, I recommend placing them on a baking tray with a rack so the hot air can circulate around the cutlets. And, give them a coating of oil. A generous drizzle, or better yet a spray, if you have a spray container for your oil, to help them get nice and crispy.
What can I use instead of frisée?
Try arugula, chicory, or radicchio—any bitter green balances the richness of the cutlets.
What’s the difference between chicken Milanese and chicken schnitzel?
Both are breaded, fried chicken cutlets, but chicken Milanese comes from Italy and is classically topped with lemon and arugula, while chicken schnitzel is a German and Austrian dish. Both are equally delicious and are pretty much regional variations on what Americans would call a breaded chicken cutlet.
More Chicken Cutlet Recipes to Try:
Chicken Cutlets with Arugula and Pomelo Salad – Crispy chicken Milanese topped with a delicious arugula, pomelo, and parmesan salad. Simple, perfectly crunchy, and great for dinner any night of the week.
Chicken Cutlets with Roasted Squash – Crispy chicken cutlets topped with roasted acorn squash, apples, fried sage, pine nuts, and a lemon Dijon vinaigrette.
Chicken Cutlet Sandwich – The ultimate Philly chicken cutlet sandwich with sautéed broccoli rabe, sharp provolone, and peppadews.
Crispy Chicken Cutlets – A step-by-step recipe for how to make delicious crispy chicken cutlets. Great served with a squeeze of lemon or topped with bright, crisp salad.
Grilled Chicken Paillard – Grilled chicken paillard topped with a fresh orange, grapefruit, and fennel salad.
Crispy Fried Pork Cutlets with Citrus Arugula Salad – Perfectly crispy fried pork cutlets (pork Milanese) paired with a bright citrus arugula salad. This easy boneless pork cutlet recipe is quick to make and so delicious!
Did you make these Chicken Cutlets with Frisée, Fennel and Grape Salad?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Chicken Cutlets with Frisée, Fennel and Grape Salad
Ingredients
Crispy Breaded Chicken Cutlets:
- 2 chicken breasts sliced and pounded thin
- 2 eggs beaten
- 1 cup flour
- 2 cups panko breadcrumbs
- olive oil for frying
The Salad:
- 1 head frisée
- 1 fennel bulb thinly sliced
- 1 cup grapes sliced into rounds
- Castelvetrano olives pitted and torn
- 1/2 shallot thinly sliced
- Parmesan cheese for topping
Chardonnay Vinaigrette:
- 3 tbsp Chardonnay vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt
- Pepper
Instructions
- Slice the chicken breasts in half (or thirds if they’re very thick) so you have super thin cutlets, then gently pound them to about 1/4-inch (1 cm) thick.
- Season the chicken with salt and pepper. Dredge each piece in flour, dip into beaten egg, and coat in panko breadcrumbs. Press the panko firmly so the cutlets are well coated on both sides.
- Heat a skillet over medium-high heat and add a generous amount of oil. Pan-fry the cutlets until crispy and golden brown, about 3–5 minutes per side.Tip: Cook the first side until the chicken is almost opaque before flipping. This ensures the cutlets are extra crispy and fully cooked through.
- Transfer the finished cutlets to a baking tray with a rack, season with flaky salt, and keep warm in a 250°F oven while you finish the rest.
- Whisk together the vinegar, olive oil, honey, mustard, salt, and pepper until smooth—or shake everything together in a jar.
- Combine the frisée, fennel, grapes, shallot, and olives in a large bowl. Add the vinaigrette and toss well to coat.
- Place one (or two) cutlets on a plate and top with the frisée salad. Finish with shavings of Parmesan and an extra drizzle of the dressing.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
