Spring Chicken Milanese with Fennel
As the seasons shift from winter to spring, I start craving meals that feel both comforting and fresh. Chicken Milanese with Fennel is the perfect dish for this time of year—it combines crispy, golden pan-fried chicken with a bright, citrusy fennel salad that feels light but still satisfying. The contrast of warm, crunchy chicken with cool, crisp fennel makes this a beautifully balanced meal that celebrates the transition into spring.
Why You’ll Love This Recipe
This dish is the ultimate blend of texture and flavor, making it a meal you’ll come back to again and again. The crispy, golden-brown chicken cutlets are incredibly satisfying, while the shaved fennel salad adds a fresh, slightly sweet crunch with hints of citrus. It’s a great early spring recipe because it bridges the gap between hearty winter meals and lighter spring fare—warm and comforting yet crisp and refreshing. Plus, it’s quick to prepare, making it perfect for both weeknight dinners and special occasions
Ingredient Notes
Chicken Cutlets. Thinly sliced chicken breasts cook quickly and evenly, ensuring a crispy exterior and juicy interior.
Breadcrumbs. Panko breadcrumbs creates the perfect crispy coating.
Parmesan Cheese. I add grated parmesan to the breadcrubs for a savory, umami-rich flavor. Garnish the salad with more parmesan (I prefer shaved parmesan in salads but grated will also work!) to tie together the flavors of the dish.
Fennel. Shaved thin for a crisp, slightly sweet, and anise-flavored salad base.
Lemon Juice & Olive Oil. A simple, bright dressing that enhances the fresh flavors.
Tips for Making This Recipe
- Cut the Chicken Into Thin Cutlets – This ensures the chicken cooks at the same rate and remain juicy.
- Season the Chicken in Layers – I like to season the chicken, eggs, and breadcrumbs all with salt and pepper to get the best flavored chicken.
- Don’t Overcrowd the Pan – Fry the chicken in batches to maintain a crispy crust.
- Slice the Fennel Thinly – Use a mandoline or sharp knife for delicate slices for a crunchy but not woody salad.
More Spring Dinners You’ll Love
- The BEST Kale Salad with Radicchio and Farro
- Maple Lentil Salad with Arugula, Beets, and Goats Cheese
- Green Goddess Garden Chicken Salad
- Beet and Quinoa Detox Salad
- Spring Salmon Nicoise Salad
Spring Chicken Milanese with Fennel
PRINT PINIngredients
Chicken Milanese
- 1 lb chicken breasts or cutlets
- 2 eggs
- 1 c panko breadcrumbs
- ¼ c grated parmesan plus more to garnish
- Salt and pepper
- Oil for frying
Fennel Salad
- 2 fennel bulbs trimmed, cores removed, and 2 tbsp young fennel fronds reserved
- zest and juice from 1 lemon
- ½ tsp salt
- 2 tbsp young fennel fronds
- 2 tbsp extra virgin olive oil
Instructions
Bread and Cook the Chicken
- If you’re starting from chicken breasts, slice each breast in half horizontally. Season both sides of the chicken generously with salt and pepper.
- Prepare dredging station: arrange two shallow bowls from left to right, and place the chicken on the far left of the bowls. Crack the eggs into the first bowl, add a pinch of salt and pepper, and beat together. In the second bowl, mix together the breadcrumbs and parmesan cheese and season with salt and pepper. Place a plate or tray for the breaded chicken at the far right of the line.
- Working one piece of chicken at a time, dip the chicken in the eggs to coat both sides, letting the excess drip off. Transfer the chicken to the breadcrumb mixture and press the breadcrumbs into both sides of the chicken so its thoroughly coated. Move the breaded chicken to the plate and repeat with the remaining pieces.
- Set a wire rack over a sheet pan (or line it with paper towels) next to your stove. Heat a generous amount of oil in a large, heavy bottomed pan over medium-high heat. When the oil is hot, cook 1-3 breaded cutlets at a time, depending on how many pieces your pan can hold without overcrowding the pan. Cook until golden on each side, about 3 minutes per side, then transfer to the rack to drain.
Make the Fennel Salad and Serve
- Thinly slice fennel with a knife and transfer to a salad bowl. Chop the reserved fennel fronds and add to salad bowl along with lemon zest and juice, olive oil, and salt. Toss well to mix.
- Add a piece of chicken to each plate, top with the fennel salad and a healthy sprinkle of parmesan cheese. Serve immediately.