Crisp Spelt Chicken Milanese with Rocket and Lemon

Spelt chicken Milanese with rocket is a breaded chicken cutlet, coated in spelt flour and spelt breadcrumbs, pan-fried until crisp, then topped with a peppery rocket salad and lemon. The crust turns deep golden in under 4 minutes per side, and the center stays juicy at 165 F / 74 C.

The spelt crumb stays light rather than heavy, because spelt absorbs less oil than plain white flour during frying. That keeps the cutlet crisp without feeling greasy on the plate.

Pound the chicken evenly before breading. If one side of the cutlet stays thicker than the other, the thin edge dries out before the thick center finishes cooking.

This is a straightforward weeknight dinner. You can bread the cutlets ahead and fry them fresh when you're ready to eat.

Why You'll Love This Recipe

Crisp spelt crumb stays light, not greasy
Ready in 40 minutes start to finish
Cutlets can be breaded ahead of time
High-protein dinner with a fresh rocket salad

Two breaded chicken cutlets frying in olive oil in a stainless skillet, crust turning golden brown at the edges

Ingredient Notes

chicken breasts: Pound to an even 1 cm / 0.4 inch thickness so all four cutlets cook at the same rate.
spelt flour: Gives the crumb a lighter bite than plain flour. Whole wheat flour works as a substitute but tastes slightly denser.
spelt breadcrumbs: Dry, unsweetened spelt bread pulsed into crumbs. Plain white breadcrumbs work too but lose the nuttier flavor.
parmesan: Mixed into the crumb for a savory crust, plus extra shaved on top. Pecorino is a sharper substitute.
rocket: Peppery and slightly bitter, it balances the fried crust. Baby spinach is a milder swap.
lemon: Fresh juice in the dressing and wedges on the side cut through the richness of the crumb.

Table set with a plated chicken Milanese, glass of white wine, and linen napkin in warm afternoon light

Prep Time 20 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Italian

Courses: Main Course

Difficulty: Easy

Cooking Temp: 175 C

Servings: 4

Estimated Cost: 3.20

Calories: 505

Best Season: Spring, Summer

Dietary: Contains Dairy, Contains gluten, contains-eggs, High Protein

Description

Golden spelt-crumbed chicken cutlets, pan-fried until crisp, rest on a rack, then top with peppery rocket, lemon, and shaved parmesan.

Ingredients

For the chicken

500 g chicken breasts ((2 large); pounded into 4 cutlets, about 1 cm / 0.4 inch thick)
40 g spelt flour
2 eggs (large; beaten)
90 g spelt breadcrumbs
40 g parmesan, grated (mixed into the breadcrumbs)
1/2 tsp salt
1/4 tsp black pepper
60 ml olive oil ((4 tbsp); for frying)

For the rocket salad

100 g rocket (arugula)
100 g cherry tomatoes (halved)
1 lemon (juiced, plus wedges to serve)
1 tbsp olive oil (for dressing)
15 g parmesan, shaved (for topping)
salt and pepper (to taste)

Instructions

1
Butterfly each chicken breast horizontally, then pound between plastic wrap to an even 1 cm / 0.4 inch thickness, making 4 cutlets.
2
Set up three shallow bowls: spelt flour mixed with salt and pepper, beaten eggs, and spelt breadcrumbs mixed with the 40 g grated parmesan.
3
Dredge each cutlet in the flour, shaking off excess, dip in egg, then press into the breadcrumb mixture until both sides are evenly coated.
4
Heat the olive oil in a 12-inch skillet over medium heat until it shimmers, around 175 C / 350 F.
5
Fry the cutlets in 2 batches of 2, 3 to 4 minutes per side, until the crust is deep golden and the internal temperature reaches 165 F / 74 C.
6
Transfer the cutlets to a wire rack and let them rest, uncovered, for 5 minutes.
7
Toss the rocket and cherry tomatoes with the lemon juice, 1 tablespoon olive oil, salt, and pepper in a bowl.
8
Plate the cutlets, top with the rocket salad and shaved parmesan, and serve with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 505kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 6g30%
Cholesterol 190mg64%
Sodium 680mg29%
Potassium 550mg16%
Total Carbohydrate 21g8%
Dietary Fiber 3g12%
Sugars 2g
Protein 50g100%

Vitamin A 900 IU
Vitamin C 15 mg
Calcium 180 mg
Iron 2.5 mg
Vitamin D 10 IU
Vitamin E 1.5 mg
Vitamin K 40 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 12 mg
Vitamin B6 0.6 mg
Folate 35 mcg
Vitamin B12 0.4 mcg
Phosphorus 320 mg
Magnesium 45 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pound cutlets to an even thickness before breading, not after.
Keep oil at a steady 175 C / 350 F for an even crust.
Rest fried cutlets on a rack, not a plate.
Dress the rocket only right before plating.

Keywords: spelt chicken milanese, chicken milanese with rocket, spelt breaded chicken, pan-fried chicken cutlets, rocket salad chicken

Equipment

meat mallet
12-inch skillet
wire rack
mixing bowls
tongs
instant-read thermometer

Tips

Pound each cutlet to an even 1 cm / 0.4 inch thickness so it cooks through without drying the outside.
Press the breadcrumb coating firmly onto each cutlet so it holds together during frying instead of flaking off.
Fry only two cutlets at a time in the 12-inch skillet, so the oil stays hot and the crust stays crisp.
Rest the fried cutlets on a wire rack, not a plate, so steam doesn't soften the bottom crust.
Dress the rocket right before serving, so the leaves stay crisp instead of wilting under the warm chicken.

Variations

Swap rocket for baby spinach and add shaved fennel for a milder, crunchier salad alongside the chicken.
Use chicken thighs instead of breasts for a richer, more forgiving cutlet that stays juicy even if slightly overcooked.
Add a fried egg on top and swap the lemon dressing for balsamic glaze for a heartier version of the same crumb.

Storage and Reheating

Store leftover cutlets in an airtight container in the fridge for 3-4 days, with parchment between layers so the crumb doesn't stick together.

Reheat in the oven at 190 C / 375 F for 8-10 minutes on a wire rack set over a sheet pan, until the crust re-crisps and the center is warm. Skip the microwave, it turns the crumb soft.

To freeze, bread the raw cutlets, freeze flat on a tray, then transfer to a bag for up to 2 months. Fry straight from frozen, adding 2 extra minutes per side, and check the center reaches 165 F / 74 C.

Serving Suggestions

Serve the cutlets right after plating, with the rocket salad piled on top while the crust is still warm and crisp.

Add lemon wedges on the side, a few extra shavings of parmesan, and a slice of crusty spelt bread to soak up any juices.

For a heavier plate, add roasted baby potatoes or a simple side of sauteed green beans. A glass of dry white wine works well alongside.

Read it online: https://greatbritishspeltrecipes.com/recipe/crisp-spelt-chicken-milanese-with-rocket/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!