Chicken Milanese with Truffle Egg

An enduring signature at London’s The Ivy, this elevated Chicken Milanese balances nostalgic bistro comfort with unapologetic opulence. Tender, golden cutlets yield an audible shatter beneath a glistening sunny-side-up egg showered in aromatic black summer truffle. Finished with tender clusters of buttery mâche and an intoxicatingly glossy truffle cream sauce, it brings the lively theater of West End dining straight to your home table.

The Bistro Recipe

Inspired by The Ivy London, this dish pairs ultra-crisp, Parmesan-panko chicken cutlets with a soft truffle-dusted egg, delicate mâche salad, and an opulent truffle cream.

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 2

Method Pan-Sear & Shallow Fry

Scale

1x 2x 3x

Units

US Metric

Ingredients

Crispy Chicken Cutlets

• 2 pieces boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
• 0.5 cup all-purpose flour
• 2 pieces large eggs, whisked thoroughly
• 1.5 cup panko breadcrumbs
• 0.25 cup Parmigiano-Reggiano, finely grated
• 3 tbsp neutral high-heat oil (canola or grapeseed)
• 2 tbsp unsalted butter, for basting

Velvety Truffle Cream

• 1 pieces shallot, peeled and finely minced
• 0.25 cup dry white wine
• 0.5 cup heavy whipping cream
• 1 tbsp black truffle paste (or salsa tartufata)
• 1 tsp smooth Dijon mustard

Truffle Egg & Greens

• 2 pieces fresh eggs (for frying)
• 1 tbsp black truffle carpaccio or minced preserved truffle
• 1 cup fresh mâche (lamb's lettuce), gently rinsed
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Bread the Cutlets

   Dredge seasoned cutlets in flour, submerge in egg wash, then press firmly into Parmesan panko until thoroughly cloaked.

2. 2
   Reduce Truffle Cream

   Sweat shallots in butter. Deglaze with wine, reduce by half, then simmer with cream, Dijon, and truffle paste until velvety.

3. 3
   Crisp the Milanese

   Fry cutlets in bubbling oil and butter over medium heat for 3 minutes per side until deep mahogany and crisp.

4. 4
   Fry the Truffle Eggs

   Fry eggs gently in butter until the whites set with delicate lacy edges and the golden yolk remains runny.

5. 5
   Plate and Serve

   Drape hot cutlets with an egg, crown with shaved truffle and dressed mâche, and serve alongside warm cream sauce.

Chef's Bistro Tip: For true restaurant-grade crispness, mix finely grated aged Parmigiano into the panko and rest the breaded cutlets on a wire rack for 5 minutes before frying. This sets the crust so it won't slough off when the rich truffle yolk is pierced.

Curated Pairing

Chablis Premier Cru or Dry Crémant de Bourgogne: Bright green apple acidity and chalky minerality cut cleanly through the fried crust, while creamy lees aging ties directly into the rich truffle sauce.

The Ivy

More Inspiration from The Ivy

Explore our dining guide to London’s iconic Covent Garden bistro, alongside more signature dishes you can recreate at home.

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