Chicken Milanese with Lemon Arugula Salad
Chicken Milanese with Lemon Arugula Salad
Ingredients
For the Chicken Milanese
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup olive oil, for frying, or as needed
For the Lemon Arugula Salad
- 5 ounces fresh arugula
- 1/4 cup shaved Parmesan cheese, for garnish
- 1 lemon, cut into wedges, for serving
For the Lemon Vinaigrette
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 clove garlic, grated
- 1/4 cup extra virgin olive oil
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a large freezer bag. Using a meat mallet or a heavy pan, pound the chicken until it is about 1/4-inch thick. Cut each pounded breast in half crosswise to create 8 thinner cutlets. Season both sides of the chicken cutlets with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 10 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the large eggs and 1 tablespoon water to create an egg wash. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
⏱️ 5 min
- 3
Make the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and grated garlic. Slowly drizzle in the extra virgin olive oil while continuously whisking until the vinaigrette is emulsified.
⏱️ 5 min
- 4
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat generously with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Place the breaded cutlets on a clean plate or baking sheet.
⏱️ 10 min
- 5
Cook the chicken Milanese: Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place 2-3 chicken cutlets in the skillet, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked chicken to a wire rack set over a baking sheet to keep crispy. Add remaining 1/4 cup olive oil if needed and repeat with the remaining cutlets.
⏱️ 15 min•🌡️ 350
- 6
Assemble the salad: In a large bowl, combine the fresh arugula with about half of the lemon vinaigrette. Toss gently to coat. Add more vinaigrette to taste, if desired.
⏱️ 3 min
- 7
Serve: Plate the crispy chicken Milanese alongside a generous portion of the dressed arugula salad. Garnish the salad with shaved Parmesan cheese and serve with fresh lemon wedges for squeezing over the chicken.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Milanese with Lemon Arugula Salad
Ingredients
For the Chicken Milanese
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup olive oil, for frying, or as needed
For the Lemon Arugula Salad
- 5 ounces fresh arugula
- 1/4 cup shaved Parmesan cheese, for garnish
- 1 lemon, cut into wedges, for serving
For the Lemon Vinaigrette
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 clove garlic, grated
- 1/4 cup extra virgin olive oil
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a large freezer bag. Using a meat mallet or a heavy pan, pound the chicken until it is about 1/4-inch thick. Cut each pounded breast in half crosswise to create 8 thinner cutlets. Season both sides of the chicken cutlets with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 10 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the large eggs and 1 tablespoon water to create an egg wash. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
⏱️ 5 min - 3
Make the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and grated garlic. Slowly drizzle in the extra virgin olive oil while continuously whisking until the vinaigrette is emulsified.
⏱️ 5 min - 4
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat generously with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Place the breaded cutlets on a clean plate or baking sheet.
⏱️ 10 min - 5
Cook the chicken Milanese: Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place 2-3 chicken cutlets in the skillet, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked chicken to a wire rack set over a baking sheet to keep crispy. Add remaining 1/4 cup olive oil if needed and repeat with the remaining cutlets.
⏱️ 15 min•🌡️ 350 - 6
Assemble the salad: In a large bowl, combine the fresh arugula with about half of the lemon vinaigrette. Toss gently to coat. Add more vinaigrette to taste, if desired.
⏱️ 3 min - 7
Serve: Plate the crispy chicken Milanese alongside a generous portion of the dressed arugula salad. Garnish the salad with shaved Parmesan cheese and serve with fresh lemon wedges for squeezing over the chicken.
⏱️ 2 min