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
Scale
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.
