Description
Enjoy a classic Italian dish with this Chicken Milanese recipe served with a fresh arugula salad. Crispy breaded chicken cutlets paired with tangy greens make for a delightful 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 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 baby arugula
- 1 cup cherry tomatoes (halved)
- 1/4 small red onion (thinly sliced)
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Prepare the Chicken: Dredge each chicken cutlet in flour, dip in egg, then coat in the breadcrumb mixture, pressing gently to adhere.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the Salad: In a large bowl, toss the arugula, cherry tomatoes, and red onion with lemon juice and olive oil. Season with salt and pepper to taste.
- Serve: Place each chicken cutlet on a plate, top with the arugula salad, and serve with a wedge of lemon.
Notes
- For extra crispiness, chill breaded chicken for 15 minutes before frying.
- You can substitute panko for regular breadcrumbs for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with salad
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
