If you’re looking for a dish that brings together crispy, golden chicken and a fresh, peppery salad in perfect harmony, then you are going to love this Chicken Milanese with Arugula Salad Recipe. It’s a simple yet impressive meal that pairs succulent, tender chicken cutlets with the bright, vibrant flavors of arugula and cherry tomatoes. Whether you’re cooking a weeknight dinner or hosting friends, this recipe delivers joy in every bite with its irresistible textures and colors.
Ingredients You’ll Need
Every ingredient in this Chicken Milanese with Arugula Salad Recipe is straightforward but essential. Each one builds layers of flavor, from the crispy coating of the chicken to the fresh zing of the salad, creating a beautifully balanced dish.
- 2 boneless, skinless chicken breasts: Butterflied and pounded thin for quick, even cooking and the perfect crispy finish.
- 1 cup all-purpose flour: Forms the light base coat that helps the egg stick to the chicken, ensuring a crisp final crust.
- 2 large eggs, beaten: Acts as the glue between the flour and breadcrumb mix for a crunchy texture.
- 1 1/2 cups Italian-style breadcrumbs: Adds that classic golden crunch and herby flavor.
- 1/2 cup grated Parmesan cheese: Gives the breadcrumb coating a savory, nutty kick that’s simply addictive.
- 1/2 tsp salt: Enhances all the flavors beautifully in both the chicken and the salad.
- 1/4 tsp black pepper: Adds a subtle heat and depth to the breading.
- 1/2 cup olive oil (for frying): Ensures a crisp, golden crust while keeping the chicken juicy inside.
- 4 cups fresh arugula: The peppery green base of the salad, providing a fresh contrast to the rich chicken.
- 1 cup cherry tomatoes, halved: Bursts of sweetness and vibrant red color for a visually stunning salad.
- 1/4 cup red onion, thinly sliced: Adds a sharp bite and crunch to balance the greens.
- 1 tbsp lemon juice: Brings brightness and acidity that wakes up the salad.
- 2 tbsp extra virgin olive oil: A luscious, fruity finish that ties the salad together.
- Salt and pepper to taste: The final seasoning magic that makes every flavor pop.
How to Make Chicken Milanese with Arugula Salad Recipe
Step 1: Prepare the Breading Stations
Set up three shallow bowls for the chicken prep: one with flour, one with beaten eggs, and the last with Italian-style breadcrumbs mixed with Parmesan cheese, salt, and pepper. This classic dredging process ensures your chicken gets that perfect crispy and flavorful coating.
Step 2: Coat the Chicken Cutlets
Take each butterflied chicken breast and dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, letting the extra drip off, before pressing it firmly into the breadcrumb mixture. Make sure every inch is covered to guarantee that golden, crispy crust we all love.
Step 3: Fry the Chicken
Heat olive oil in a large skillet over medium heat—enough to generously coat the pan’s bottom. Once shimmering, carefully add the chicken cutlets. Fry them for 3 to 4 minutes per side until they’re gorgeously golden, crispy, and cooked through. Transfer the finished pieces to a paper towel-lined plate to drain excess oil.
Step 4: Toss the Arugula Salad
In a large mixing bowl, combine fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lemon juice and extra virgin olive oil, then season with salt and pepper. Toss lightly to coat the greens evenly without bruising—this salad’s fresh, bright vibe is what makes the whole dish sing.
Step 5: Plate and Serve
Serve the crispy chicken cutlets alongside or topped with a generous scoop of arugula salad. The contrast between the warm, crunchy chicken and the cool, peppery salad is a match made in culinary heaven.
How to Serve Chicken Milanese with Arugula Salad Recipe
Garnishes
For an extra touch of elegance, nothing beats a few shavings of fresh Parmesan right over the chicken and salad. You can also drizzle a little balsamic glaze on top for a sweet and tangy finish that elevates the entire plate.
Side Dishes
This dish shines on its own but also pairs beautifully with simple sides like roasted baby potatoes, garlic bread, or a light risotto. These options complement without overpowering the delicate balance of flavors in the Chicken Milanese with Arugula Salad Recipe.
Creative Ways to Present
For a fun twist, try slicing the chicken into strips and stacking it on arugula salad in a pretty bowl for a casual, yet stylish salad plate. Or serve the chicken open-faced on toasted rustic bread with the arugula salad piled on top for a beautiful and tasty open sandwich.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wait for the chicken to cool before transferring it to an airtight container. The arugula salad is best kept separate in its own container to stay crisp and fresh. Stored this way, the chicken will keep well in the fridge for up to 3 days.
Freezing
Freezing is possible for the chicken cutlets but not recommended for the salad. Wrap each breaded chicken piece tightly in plastic wrap, then place them in a freezer-safe bag. They will keep best for up to 2 months. When you want a quick meal, just thaw and reheat the chicken.
Reheating
To preserve that wonderful crunch, reheat the chicken in a preheated oven at 375°F for about 10 minutes, or until warmed through. Avoid microwaving as it can turn the crust soggy. Refresh the salad with a quick toss before serving to keep it crisp and vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well for a juicier result, but be sure to pound them evenly to maintain the same cooking time and get that perfect crispiness.
Is it possible to bake the Chicken Milanese instead of frying?
Yes, you can bake the breaded chicken cutlets at 425°F for about 20 minutes on a wire rack for a healthier alternative that still gives you a crunchy texture.
Can I prepare the breaded chicken in advance?
You can coat the chicken and refrigerate it for a few hours before cooking. Just make sure to cover it well so the breadcrumbs don’t dry out or absorb too much moisture.
What can I add to the arugula salad for extra flavor?
Try adding shaved Parmesan, toasted pine nuts, or a drizzle of balsamic glaze. These additions bring exciting layers of taste that complement the peppery greens beautifully.
Is this recipe suitable for a nut-free diet?
Definitely! This Chicken Milanese with Arugula Salad Recipe contains no nuts, making it perfect for nut-free diets without sacrificing any flavor.
Final Thoughts
This Chicken Milanese with Arugula Salad Recipe is one of those feel-good dishes that effortlessly balances crunchy, tender, fresh, and tangy elements. It’s quick enough to make any night but special enough to impress, so I wholeheartedly encourage you to give it a try. Trust me, once you experience that perfect bite, this will become one of your go-to favorites for good reason!
Print
Chicken Milanese with Arugula Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Chicken Milanese with Arugula Salad is a classic Italian dish featuring breaded and pan-fried chicken cutlets served alongside a fresh, tangy arugula salad with cherry tomatoes and red onion. This easy-to-make recipe balances crispy, flavorful chicken with a light, refreshing salad, perfect for a satisfying yet healthy meal.
Ingredients
For the Chicken Milanese
- 2 boneless, skinless chicken breasts, butterflied and pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup olive oil (for frying)
For the Arugula Salad
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Dredging Stations: Place flour in a shallow bowl, beaten eggs in a second bowl, and combine breadcrumbs, grated Parmesan, salt, and black pepper in a third bowl. These three stations will help you create a crispy coating for the chicken.
- Coat the Chicken: Dredge each butterflied and pounded chicken cutlet first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently so the coating adheres well.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets and fry for 3-4 minutes per side, until they turn golden brown and are cooked through. Remove and transfer to a paper towel-lined plate to drain excess oil.
- Make the Arugula Salad: In a mixing bowl, combine fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lemon juice and extra virgin olive oil, then season with salt and pepper to taste. Toss lightly to evenly coat the salad ingredients.
- Serve: Plate the crispy chicken cutlets alongside or topped with the fresh arugula salad. Optionally, garnish the salad with shaved Parmesan or a drizzle of balsamic glaze for extra flavor.
Notes
- For extra flavor, add shaved Parmesan or a drizzle of balsamic glaze to the arugula salad.
- If preferred, chicken cutlets can be baked instead of fried: bake at 425°F (220°C) for about 20 minutes until golden and cooked through.
