Chicken Milanese with Tomato Arugula Salad
This recipe for Chicken Milanese is truly the BEST you will ever have. Crispy breaded Italian chicken cutlets get topped with a lemony arugula tomato salad and shaved Parmigiano Reggiano cheese. It's a simple and delicious Italian dinner that will have you coming back for seconds (and thirds).
Ingredients
- 2 ½ chomemade or panko breadcrumbs
- 2 clovesgarlic
finely minced
- 3 tbspfinely minced fresh parsely
- ¼ tspkosher salt
plus more for seasoning
- ¼ tspfreshly ground pepper
plus more for seasoning
- 1 cfinely grated parmesan cheese
divided
- 3 largeeggs
- 1 call purpose flour
- 2 lbboneless
skinless chicken breasts, thinly sliced
- olive oil or neutral oil for frying
- 2 cassorted heirloom tomatoes
cut into a large pieces, or cherry tomatoes cut in half
- 1 clovegarlic
smashed with the side of your knife
- 3 tbspfreshly squeezed lemon juice
- kosher salt and freshly cracked black pepper to taste
- ½ cextra virgin olive oil
- 8 ozfresh arugula
cleaned and dried
- ½ cloosely packed fresh basil leaves
- 4 ozparmigiano reggiano or grana padano
shaved with a vegetable peeler
- lemon wedges for serving
Directions
For the chicken:
- 1
Add the breadcrumbs to a medium, shallow bowl along with the grated garlic, parsley, 1/2 cup grated parmesan, salt and pepper, then use a fork or your fingers to mix together. Make sure to really work the garlic into the breadcrumbs so it's evenly distributed.
- 2
Whisk 3 eggs with the remaining 1/2 cup parmesan, salt, pepper and 1 tablespoon of water in another medium, shallow bowl, until combined. Then add the flour into another shallow bowl, season with salt and pepper and mix to combine.
- 3
Place a piece of thinly sliced chicken and on a cutting board and cover it with a sheet of plastic wrap. Use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken.
- 4
Season each piece of chicken on both sides with salt and pepper. To season the chicken faster, liberally season one side, then stack another piece on top of it to allow some of the seasoning to transfer onto the other piece, then repeat.
- 5
Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then another plate or pan to hold the breaded chicken.
- 6
Take a piece of chicken and coat it in the flour, then shake off the excess.
- 7
Add the chicken to the egg mixture, turn to coat, then let the excess drip off.
- 8
Transfer the chicken to the breadcrumbs, toss it around and press gently to help the breadcrumbs adhere, then place it on the reserved plate and repeat with the remaining chicken.
- 9
Heat a generous amount of oil in a large sauté pan over medium-high heat. Carefully place 1 to 3 chicken breasts in the pan at a time, depending on how many your pan can hold without overcrowding.
- 10
Cook until golden brown on both sides, then remove to a wire rack.
For the salad and serving:
- 1
Add the tomatoes, garlic clove, lemon juice, olive oil, salt and pepper to a bowl and mix to combine. Right before serving, remove the garlic clove if desired, then roughly tear the basil leaves and mix them in.
- 2
Spoon a little bit of the tomato juices over the arugula and toss to combine. Place a chicken cutlet on a plate and add a mound of arugula over top. Spoon the tomatoes over then sprinkle with shaved parmesan, drizzle with more olive oil and serve immediately with extra lemon on the side.
About this Recipe
The BEST Crispy Chicken Milanese with Fresh Tomato Arugula Salad
Prepare to elevate your weeknight dinner with this incredible Chicken Milanese recipe that truly stands out as the best! We're talking about perfectly fried, golden-brown Italian chicken cutlets that boast an unparalleled crispness, thanks to a flavorful panko breading infused with fresh garlic and parsley. This isn't just any ordinary fried chicken; it's a culinary experience that brings the vibrant flavors of Italy right to your table.
What makes this Chicken Milanese particularly special is its delightful pairing with a bright, lemony arugula tomato salad. Imagine tender pieces of heirloom or cherry tomatoes mixed with peppery fresh arugula and aromatic basil, all tossed in a simple yet potent dressing of lemon juice and extra virgin olive oil. This fresh salad cuts through the richness of the crispy chicken, creating a beautifully balanced meal that’s both indulgent and refreshing.
To finish, a generous shaving of Parmigiano Reggiano adds a final touch of salty, nutty perfection. This recipe might seem fancy, but it's surprisingly easy to make, offering a gourmet Italian dinner solution that's perfect for entertaining or a special family meal. Enjoy these succulent chicken cutlets as a complete dish, or serve them alongside your favorite pasta or a light risotto for an even more satisfying feast. It's a taste sensation that will have everyone asking for seconds!