Crispy Chicken Milanese with Arugula Salad
This classic dish features golden, crispy chicken cutlets topped with a bright and zesty arugula salad.
recipesbynani.comChicken Milanese is one of my favorite meals to whip up when I want something that feels special but comes together in a flash. The contrast between the crunchy breaded chicken and the peppery, fresh greens is just wonderful.
To get that perfect texture, make sure you pound your chicken breasts until they are quite thin before breading them. This helps them cook quickly and stay tender on the inside while the outside gets perfectly golden brown.
🧺 Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all purpose flour
- 2 large eggs, lightly beaten
- 1.5 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil for frying
- 4 cups fresh baby arugula
- 1 cup cherry tomatoes, halved
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Lemon wedges for serving
👩🍳Instructions
- 1
Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet until they are about one quarter inch thick.
- 2
Season the thin chicken cutlets generously with salt and pepper on both sides.
- 3
Set up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and a mixture of panko and Parmesan in the third.
- 4
Dredge each piece of chicken in the flour, dip it into the egg, and then press it firmly into the breadcrumb mixture until evenly coated.
- 5
Heat the olive oil in a large skillet over medium high heat. Fry the chicken for about 3 minutes per side until the breading is golden and the meat is cooked through.
- 6
While the chicken rests, toss the arugula and tomatoes in a bowl with the lemon juice and olive oil.
- 7
Serve each chicken cutlet topped with a generous handful of the dressed arugula salad and an extra lemon wedge on the side.
💡 Tips
Leftovers are best eaten right away to keep the chicken crispy, but you can store the chicken and salad separately in the fridge for one day. Serve this with a side of roasted potatoes or a simple pasta dish if you are very hungry.
Made this recipe? Let us know how it went.
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