Mustard Milanese with an arugula fennel salad from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 169) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • matt_gn5je0 on March 07, 2026

    This is one of our favorites and it always turns out restaurant quality. My only suggestion is to at least double the ingredients for the wet dredge portion.

  • kastnich15 on August 16, 2025

    This is really tasty! The salad really does take it over the top.

  • jenburkholder on June 17, 2024

    A very nice milanesa. I made GF by using rice flour and Kikkoman's GF panko, which worked well. Four cutlets served me (1) and my 22 y.o. son (3), sigh, so these are family approved. Didn't do the salad as I had other things planned, but it sounded delicious.

  • TrishaCP on October 02, 2022

    This was really good. I made the chicken in the air fryer (400 degrees for about 8 minutes on air fry function), and it was juicy. The salad goes really well with the chicken, though I did reduce the amount of mustard in the dressing too.

  • rhughes24 on December 30, 2021

    Really good, the salad cuts through the heaviness of the fried chicken.

  • averythingcooks on January 03, 2019

    Here is a big reason why I write in my books. I LOVE the rich full flavour of Deb's chicken coating (Dijon, garlic and lemon!! ) but once prepped, I use the Barefoot Contessa's cooking method for her chicken piccata AND then make the Pioneer Woman's bruschetta with red & yellow grape tomatoes, fresh basil and balsamic to spoon over the hot chicken. All the page numbers and reminders are with every recipe and I have a note that for 2 chicken breasts, I only need 1/2 the flour & panko BUT the full amount of the wet ingredients. This combo of ingredients and techniques never fails to impress!

  • Rutabaga on November 16, 2017

    This is a great version of chicken schnitzel. The lemony salad is a good pairing to keep the meal from becoming too heavy. Since my husband isn't a big mustard fan, I used only about one tablespoon of Dijon in the chicken coating, and about a teaspoon of dijon only (no grainy mustard) in the dressing. This was still enough to give it a little something extra without it tasting distinctly of mustard. Don't forget to allow at least an hour for the coated chicken cutlets to chill. This makes it a good dinner option to prep in advance. Three of four family members loved it, but the littlest one has been refusing to eat all chicken and this was no exception.

  • alisonkc on January 21, 2014

    This was so good, I still think about it. A bit of a production, but worth every moment. I served it with the roasted tomato & onion side also in the book.

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