Chicken & Eggplant Milanese with Warm Shiitake Mushroom Salad

The ultimate weekend comfort dish that’s worth every minute

If you’re looking for a show-stopping meal that combines crispy breaded chicken, tender eggplant, savory mushrooms, creamy ricotta, and a touch of fresh greens, my Chicken & Eggplant Milanese with Warm Shiitake Mushroom Salad is a winner.

Yes — it takes a bit of time to prepare, but don’t let that stop you. This is the kind of dish that’s perfect for a lazy Saturday or Sunday, when you can put on some music, pour yourself a glass of wine, and enjoy the cooking process. It’s hearty yet elegant, has something for everyone, and when you bring it to the table, people’s eyes light up.

Why You’ll Love This Dish

Crispy golden chicken cutlets + tender eggplant slices = perfection.
A warm mushroom salad that’s earthy, garlicky, and tangy.
Creamy ricotta and salty Pecorino Romano to balance the flavors.
A beautiful restaurant-quality plating you can do at home.

Ingredients

(Serves 4)

For the mushroom salad

4+ tbsp organic extra-virgin olive oil (divided)
2 tbsp grass-fed butter
8 oz organic shiitake mushrooms, stems removed, sliced
8 oz organic cremini mushrooms, cut into pieces
2 tbsp garlic, minced
Sea salt & black pepper, to taste
1 tbsp fresh oregano, chopped
2 tsp red balsamic vinegar

For the breading & frying

1 cup organic flour
3 large eggs + 1 tbsp water
3+ cups panko breadcrumbs
1–2 lbs organic chicken breast, pounded thin (about ½ inch)
1–2 small organic eggplants, cut into long slices
¼ cup avocado oil (plus more if needed)

For assembling

3 oz organic microgreens (wasabi or arugula)
8 oz organic ricotta cheese
Pecorino Romano, grated (to taste)
Balsamic glaze, for drizzling

Instructions

Step 1: Prepare the mushroom salad

Heat 1 tbsp olive oil and the butter in a sauté pan over medium heat until sizzling.
Add the mushrooms, sprinkle with salt, and cook until they release their liquid and begin to brown.
Stir in the garlic and cook 1–2 minutes longer.
Add oregano, season with salt and pepper, and remove from heat.
In a medium bowl, whisk together 3 tbsp olive oil, balsamic vinegar, salt, and pepper. Toss the mushrooms in this mixture and let sit at room temperature. Set aside.

Step 2: Prep the breading station

Place flour on a large plate, seasoning with salt and pepper.
Whisk eggs with 1 tbsp water, season with salt and pepper, and place in a shallow bowl.
Place panko breadcrumbs on another large plate, seasoning with salt and pepper.

Step 3: Prepare the eggplant

Slice eggplant and sprinkle generously with salt in a colander. Let sit for 30 minutes to release water.
Pat and press dry with paper towels to remove excess liquid.

Step 4: Pound the chicken

If chicken is thick, butterfly it.
Place between two sheets of parchment paper (I would stay away from plastic) and pound to about ½-inch thickness using a meat mallet.

Shortcut: Buy pounded thin chicken breasts from your butcher. This will save time!

Step 5: Bread & fry

Dredge eggplant slices in flour, then egg, then panko. Repeat with chicken cutlets.
Heat avocado oil in a large skillet until shimmering.
Cook eggplant first, ensuring it’s tender (test with a fork). Place on a paper towel–lined plate.
Cook chicken until golden brown on each side and just cooked through (about 3–4 minutes per side, depending on thickness). Drain on paper towels.

Step 6: Assemble the dish

Place two pieces of chicken on each plate.
Top with one slice of eggplant.
Spread a smear of ricotta, sprinkle with Pecorino Romano, drizzle with balsamic glaze.
Spoon over some warm mushroom salad.
Garnish with a handful of microgreens.

Tips for Success

You may need extra oil or butter depending on how much the eggplant and chicken absorb.
Taste as you go — season each element so every bite is flavorful.
For a vegetarian version, skip the chicken and double the eggplant.

Final Thoughts

This dish is layered with flavors: crispy, creamy, salty, earthy, and fresh. The golden chicken and eggplant pair beautifully with the warm, garlicky mushrooms, while the microgreens and balsamic glaze add brightness. It’s not just dinner — it’s a special occasion on a plate.

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