Chicken Milanese with Arugula and Tomato Salad
Chicken Milanese with Arugula and Tomato Salad
Ingredients
For the Chicken Milanese
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 1 1/2 cups breadcrumbs, plain or Panko
- 2 tablespoons olive oil, for cooking, or as needed
For the Arugula and Tomato Salad
- 5 ounces arugula
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup Parmesan cheese, shaved
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a wire rack set over a baking sheet and lightly grease the rack or spray with non-stick cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts until they are about 1/4-inch thick and of even thickness. This ensures even cooking.
⏱️ 5 min
- 3
Season both sides of the pounded chicken breasts generously with salt and black pepper.
⏱️ 2 min
- 4
Set up your breading station: Place the flour in one shallow dish, the whisked eggs in a second shallow dish, and the breadcrumbs in a third shallow dish.
⏱️ 2 min
- 5
Take one seasoned chicken breast and dredge it completely in the flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked egg, ensuring both sides are covered. Finally, coat the chicken thoroughly with breadcrumbs, pressing gently to adhere. Repeat with the remaining chicken breasts.
⏱️ 8 min
- 6
Place the breaded chicken breasts on the prepared wire rack on the baking sheet. Drizzle each chicken breast with about 1/2 tablespoon of olive oil to help with browning and crisping.
⏱️ 2 min
- 7
Bake the chicken in the preheated oven for 15-20 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Flip halfway through cooking if desired for more even browning.
⏱️ 20 min•🌡️ 400
- 8
While the chicken is cooking, prepare the salad. In a large mixing bowl, combine the fresh arugula and the halved cherry tomatoes. Add the shaved Parmesan cheese.
⏱️ 5 min
- 9
Cut the lemon in half and squeeze its juice over the salad ingredients. Drizzle the extra virgin olive oil over the salad. Season with salt and black pepper to taste.
⏱️ 2 min
- 10
Toss all the salad ingredients together gently until they are well combined and evenly coated with the dressing.
⏱️ 1 min
- 11
Once the chicken Milanese is cooked, remove it from the oven. Place each piece of warm, crispy chicken Milanese on a serving plate and top generously with the freshly prepared arugula and cherry tomato salad. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Milanese with Arugula and Tomato Salad
For the Chicken Milanese
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 1 1/2 cups breadcrumbs, plain or Panko
- 2 tablespoons olive oil, for cooking, or as needed
For the Arugula and Tomato Salad
- 5 ounces arugula
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup Parmesan cheese, shaved
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a wire rack set over a baking sheet and lightly grease the rack or spray with non-stick cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts until they are about 1/4-inch thick and of even thickness. This ensures even cooking.
⏱️ 5 min - 3
Season both sides of the pounded chicken breasts generously with salt and black pepper.
⏱️ 2 min - 4
Set up your breading station: Place the flour in one shallow dish, the whisked eggs in a second shallow dish, and the breadcrumbs in a third shallow dish.
⏱️ 2 min - 5
Take one seasoned chicken breast and dredge it completely in the flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked egg, ensuring both sides are covered. Finally, coat the chicken thoroughly with breadcrumbs, pressing gently to adhere. Repeat with the remaining chicken breasts.
⏱️ 8 min - 6
Place the breaded chicken breasts on the prepared wire rack on the baking sheet. Drizzle each chicken breast with about 1/2 tablespoon of olive oil to help with browning and crisping.
⏱️ 2 min - 7
Bake the chicken in the preheated oven for 15-20 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Flip halfway through cooking if desired for more even browning.
⏱️ 20 min•🌡️ 400 - 8
While the chicken is cooking, prepare the salad. In a large mixing bowl, combine the fresh arugula and the halved cherry tomatoes. Add the shaved Parmesan cheese.
⏱️ 5 min - 9
Cut the lemon in half and squeeze its juice over the salad ingredients. Drizzle the extra virgin olive oil over the salad. Season with salt and black pepper to taste.
⏱️ 2 min - 10
Toss all the salad ingredients together gently until they are well combined and evenly coated with the dressing.
⏱️ 1 min - 11
Once the chicken Milanese is cooked, remove it from the oven. Place each piece of warm, crispy chicken Milanese on a serving plate and top generously with the freshly prepared arugula and cherry tomato salad. Serve immediately.
⏱️ 3 min