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Chicken Milanese with Arugula Salad and Lemon Parmesan Recipe

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4.2 from 80 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts breaded with Italian and panko breadcrumbs, then pan-fried to a golden, crispy perfection. Served alongside a fresh arugula salad tossed with cherry tomatoes, red onions, lemon juice, olive oil, and shaved Parmesan cheese, this dish offers a delightful combination of crunchy texture and vibrant flavors. Perfect for a quick and satisfying dinner, this recipe serves four and comes together in just 35 minutes.

Ingredients

For the Chicken

  • 1 1/4 pounds boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 tablespoons milk
  • 3 eggs
  • Salt and pepper to taste
  • 1 cup Italian style breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 1 tablespoon fresh parsley, chopped

For the Salad

  • 2 cups arugula
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons shaved Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Place each piece between two sheets of plastic wrap and gently pound with the flat end of a meat mallet or heavy pan until evenly thin for uniform cooking.
  2. Season the Flour: Place the all-purpose flour in a shallow bowl and season generously with salt and pepper to enhance the chicken’s flavor.
  3. Make the Egg Wash: In a separate bowl, whisk together the milk and eggs until fully combined to create the coating base for the breadcrumbs.
  4. Prepare the Breadcrumb Mixture: Combine the Italian style breadcrumbs and panko breadcrumbs in a shallow bowl, mixing well to ensure an optimal crunchy texture after frying.
  5. Coat the Chicken: Dip each pounded chicken piece first into the seasoned flour, shaking off excess, then into the egg wash, and finally into the breadcrumb mixture, pressing gently to adhere the breadcrumbs evenly on all sides.
  6. Fry the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Add the breaded chicken cutlets in a single layer without overcrowding the pan to ensure even frying.
  7. Cook Until Golden and Crisp: Fry the chicken for about 4 minutes on each side or until the crust is a deep golden brown, crispy, and the chicken is cooked through. Remove from the pan and sprinkle with fresh chopped parsley for a burst of color and flavor.
  8. Prepare the Salad: In a medium bowl, toss together the arugula, red onion slices, cherry tomato halves, lemon juice, olive oil, salt, and pepper until the ingredients are evenly coated.
  9. Assemble and Serve: Plate the chicken cutlets and arrange the fresh salad either on top or alongside the chicken. Finish each plate with a generous sprinkle of shaved Parmesan cheese. Serve immediately for the best texture and flavor.

Notes

  • For an extra crispy crust, use a mix of Italian and panko breadcrumbs as specified.
  • Be careful not to overcrowd the pan when frying; cook in batches if necessary to maintain an even golden crust.
  • If preferred, lemon wedges can be served on the side for added brightness.
  • The chicken can be substituted with thin pork cutlets for a different variation.
  • If you want to make this dish gluten-free, use gluten-free flour and breadcrumbs.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://kitchenloving.com/chicken-milanese-with-arugula-salad-and-lemon-parmesan-recipe/