Chicken Milanese with Arugula Salad
Ingredients
- 1 lbboneless
skinless chicken breasts), (about 2 large breasts
- ½ call-purpose flour
, or almond flour
- 2 largeeggs
- ¾ cpanko
- ⅓ cfreshly grated parmesan cheese
- 2 tbspfreshly chopped parsley
- 1lemon
, zested
- 1 tspgarlic powder
- 1 tspkosher salt
- ½ tspground black pepper
- ½ colive oil
, plus more as needed
- 2 bunchesarugula
- 3 tbspextra-virgin olive oil
- 1lemon
, juiced
- , to tastekosher salt
- , to tasteground black pepper
- parmigiano-reggiano
, thinly shaved
Directions
Chicken
- 1
On a cutting board, slice 2 chicken breasts, lengthwise, into 2 pieces, making 4 pieces total. Cover chicken with plastic wrap. Using a rolling pin or flat side of a meat mallet, pound evenly to 1/4-inch thickness. Sprinkle with salt and pepper.
- 2
Place 1/2 cup flour in a shallow dish. In a separate shallow dish, whisk 2 eggs together until well beaten.
- 3
In a third shallow dish, stir together 3/4 cup panko, 1/3 cup parmesan, 2 Tablespoons parsley, 1 lemon zest, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 4
Using a fork or tongs, dredge 1 breast in flour and shake off excess. Dip in eggs and gently remove any excess on side of dish. Press lightly in panko mixture until crumbs stick, turn over and repeat. Transfer to a plate and repeat with remaining cutlets.
- 5
In a large, nonstick skillet, heat oil over medium-high heat. Add chicken, 2 breasts at a time if necessary, and cook 4 minutes, or until golden brown. Reduce temperature slightly if browning too quickly. Flip and continue to cook 3 to 4 minutes, or until golden brown and center registers 165°F on a digital thermometer. Transfer to a paper towel-lined plate to drain. Let rest 5 minutes before slicing.
Salad
- 1
In a large bowl, toss together 2 bunches arugula, 3-4 Tablespoons olive oil, lemon juice, salt, and pepper until well coated. Top with Parmigiano-Reggiano slices.
- 2
Serve chicken with salad and lemon slices on the side.
Chicken Milanese with Arugula Salad
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a restaurant-quality meal that’s both satisfying and surprisingly quick to prepare? This Chicken Milanese with Arugula Salad brings the gourmet experience right to your kitchen in just 30 minutes, delivering authentic flavors with readily available ingredients.
What makes this dish a true weeknight hero is the perfect balance of textures and flavors: incredibly crispy chicken cutlets paired with a bright, peppery arugula salad. The simple yet effective breading technique ensures a golden-brown crunch, while the lemony dressing cuts through the richness, creating a wonderfully balanced bite every time.
Prepare for a delightful contrast of textures and tastes. You'll savor chicken cutlets with a beautifully crisp exterior and tender, juicy interior, seasoned perfectly with Parmesan cheese, garlic powder, and fresh parsley. This rich, savory experience is complemented by a vibrant, peppery arugula salad, tossed simply with fresh lemon juice, extra-virgin olive oil, and delicate shavings of Parmigiano-Reggiano. It's a surprisingly straightforward dish that feels special, offering a full meal ready in about 30 minutes with minimal fuss.
Easily adapt this recipe to your pantry or preferences. For a gluten-friendly option, you can use almond flour instead of all-purpose flour for the dredge. Feel free to adjust the amount of freshly grated Parmesan cheese in the breading or swap the panko for a whole wheat version if you prefer. While delicious as is, you could also add a touch more lemon zest to the chicken for an extra bright finish.
This elegant yet easy Chicken Milanese is perfect for a weeknight family dinner or even a casual gathering with friends. Serve it immediately to enjoy the chicken at its crispiest, perhaps alongside a light pasta dish or roasted vegetables, though it stands beautifully on its own as a complete meal.