Pecan Chicken Milanese

Serves 4-6

This pecan-crusted take on chicken Milanese is crisp, nutty, and deeply satisfying without feeling heavy. Finely ground pecans blended with panko create a tender, flavorful crust that browns beautifully, while fresh thyme adds subtle flavor. Finished simply with lemon and a tangle of lightly dressed arugula, it’s the kind of weeknight-friendly dish that still feels special enough for company—equally at home with a glass of wine or on a big platter for the whole family.

1 cup pecans

1 cup panko breadcrumbs

1 teaspoon fresh thyme leaves

1/2 cup all purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder

3/4 teaspoon Diamond Crystal kosher salt

Freshly ground black pepper, to taste

2 eggs, beaten

6 chicken cutlets (about 1 ½ to 2 lbs)

4 tablespoons canola or olive oil, divided

2 tablespoons unsalted butter, divided

Sea salt, to finish

4 cups arugula

1/4 cup picked parsley leaves

Extra-virgin olive oil and lemon juice, to serve

Lemon wedges, to serve

Place the pecans and panko in a food processor and pulse 8–10 times, until finely ground but still slightly textured. Add the thyme and pulse once or twice to combine. Transfer to a shallow dish.
In a second shallow dish, whisk together the flour, dry mustard, garlic powder, kosher salt, and a few grinds of black pepper. Place the beaten eggs in a third shallow dish.
Working with one chicken cutlet at a time, dredge first in the seasoned flour (shaking off any excess), then dip into the egg, and finally coat thoroughly in the pecan-panko mixture, pressing gently so it adheres. Transfer to a plate and repeat with remaining cutlets.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is foaming and the pan is hot, add half of the chicken cutlets in a single layer.
Cook until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed to prevent burning.
Transfer the cooked chicken to a wire rack or paper towel–lined plate. Sprinkle with sea salt. Carefully wipe out the skillet, then repeat with the remaining 2 tablespoons oil and 1 tablespoon butter and the remaining cutlets.
Just before serving, lightly dress the arugula and parsley with lemon juice, olive oil, and a pinch of sea salt.
Serve the chicken hot, topped or alongside the greens, with lemon wedges for squeezing.