Description
Chicken Milanese with Arugula Salad is a classic Italian-inspired dish featuring tender, thinly pounded chicken cutlets breaded with a crispy Parmesan-infused crust, pan-fried to golden perfection, and served with a fresh, zesty arugula salad. This recipe balances the crunchy savoriness of the chicken with the bright, peppery freshness of arugula, cherry tomatoes, and red onion, dressed simply with lemon juice and extra-virgin olive oil.
Ingredients
Scale
For the Chicken Milanese
- 2 boneless, skinless chicken breasts (halved horizontally and pounded thin)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- ½ cup olive oil (for frying)
For the Arugula Salad
- 4 cups fresh arugula
- 1 cup cherry tomatoes (halved)
- ¼ red onion (thinly sliced)
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
To Garnish and Serve
- Shaved Parmesan cheese
- Lemon wedges
Instructions
- Season the Chicken: Pat the chicken breasts dry, then season both sides generously with salt and black pepper to enhance the flavor.
- Prepare the Breading Stations: Set up three shallow dishes – one with all-purpose flour, the second with beaten eggs, and the third with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Coat the Chicken: Dip each chicken cutlet first into the flour, shaking off any excess, then submerge into the beaten eggs, and finally press into the breadcrumb-Parmesan mixture to coat evenly on all sides.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking, ready for frying.
- Fry the Chicken: Carefully place the breaded chicken cutlets into the hot oil and fry for 3 to 4 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if necessary to prevent burning.
- Drain Excess Oil: Transfer the cooked cutlets to a paper towel-lined plate to absorb excess oil and keep them crispy.
- Prepare the Arugula Salad: In a large bowl, combine the fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lemon juice and extra-virgin olive oil, then toss gently to coat. Season lightly with salt and pepper to taste.
- Plate and Garnish: Serve each chicken cutlet topped with a generous handful of arugula salad. Garnish with shaved Parmesan cheese and add a fresh lemon wedge on the side for squeezing over the dish.
Notes
- Substitute baby spinach if you prefer a milder greens flavor instead of arugula.
- For a gluten-free option, use gluten-free breadcrumbs and flour to accommodate dietary needs.
- Add a drizzle of balsamic glaze over the salad or chicken for an extra touch of sweetness and depth.
