Description
Chicken Milanese with Arugula Salad is a classic Italian dish featuring tender, breaded chicken cutlets pan-fried to golden perfection and served with a fresh, tangy arugula salad. This simple yet elegant recipe combines crispy chicken with peppery greens, cherry tomatoes, and a light lemon dressing, making it perfect for a quick weeknight dinner or a special meal.
Ingredients
Scale
For the Chicken Milanese
- 2 boneless, skinless chicken breasts (halved horizontally)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for frying)
For the Arugula Salad
- 4 cups fresh arugula
- 1 cup cherry tomatoes (halved)
- 1/4 small red onion (thinly sliced)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Shaved Parmesan for garnish
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness to ensure even cooking. Season both sides of the chicken with salt and pepper.
- Bread the Chicken: Dredge each chicken piece in all-purpose flour, shaking off any excess. Then dip into the beaten eggs, coating thoroughly. Finally, press the chicken into a mixture of Italian-style breadcrumbs and grated Parmesan cheese, making sure each cutlet is evenly coated.
- Fry the Chicken: Heat 1/4 cup olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and fry for 3 to 4 minutes on each side or until golden brown and cooked through. Transfer the cooked chicken onto a paper towel-lined plate to drain excess oil.
- Make the Arugula Salad: In a bowl, combine fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Toss with lemon juice and extra virgin olive oil. Season with salt and pepper to taste.
- Plate and Serve: Place the fried chicken cutlets on serving plates. Top each with a generous handful of arugula salad. Garnish with shaved Parmesan cheese and lemon wedges. Serve immediately for best taste and texture.
Notes
- You can substitute chicken breasts with thinly sliced turkey breast or pork cutlets as alternatives.
- For extra crispy chicken, chill the breaded cutlets in the refrigerator for 15 minutes before frying.
- This dish pairs beautifully with a glass of chilled white wine for a complete Italian dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
