Chicken Milanese with Asparagus Salad & Crispy Capers

Milanese-style meat is coated in cheese and breadcrumbs, then fried in butter. Here, olive oil–fried chicken is topped with tangy asparagus salad. Boneless, skinless breasts never had it so good!
Publish date:
chicken milanese with asparagus salad & crispy capers

Recipe by Alexa Weibel

Active TimeTotal TimeServings

45 minutes

45 minutes



  • 9 tbsp. olive oil

  • 12 cornichons, finely chopped, plus 1 tbsp. brine

  • 2 1/2 tsp. Dijon mustard

  • 1/4 cup capers, drained and patted dry

  • 3/4 lb. asparagus, cut into 2-inch pieces

  • 1 large egg

  • 1 cup panko

  • 1/2 cup (packed) finely grated pecorino

  • 1 1/2 tsp. onion powder

  • 2 tbsp. finely chopped fresh flat-leaf parsley, plus whole leaves for garnish

  • 4 boneless, skinless chicken breasts (6 oz. each), pounded 3/4 inch thick

  • 2 hard-boiled eggs, peeled, whites and yolks separated and finely chopped


1. In a medium bowl, whisk 3 tbsp. oil, the cornichons and brine, and mustard; season the dressing with salt and pepper. 

2. In a large nonstick skillet, heat 2 tbsp. oil over medium-high. Cook the capers, stirring often, until crispy, 4 to 5 minutes. Transfer to a paper towel–lined plate. Add the asparagus. Cook, stirring often, just until crisp-tender, 2 minutes. Toss the asparagus with the dressing; season. 

3. In a shallow bowl, beat the egg. In another shallow bowl, mix the panko, cheese, onion powder, chopped parsley, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper. Season the chicken. Dip 2 pieces of chicken in the egg mixture, then press in the panko mixture until coated. In the skillet, heat 2 tbsp. oil over medium-high. Cook the chicken until cooked through, about 5 minutes per side. Transfer to a paper towel–lined rack. Add the remaining 2 tbsp. oil to the skillet and repeat with the remaining chicken. 

4. Divide the chicken among plates. Top with the asparagus, crispy capers, chopped eggs, and parsley leaves.