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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.

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.

Season both sides of the pounded chicken breasts generously with salt and black pepper.

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.

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.

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.

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.

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.

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.

Toss all the salad ingredients together gently until they are well combined and evenly coated with the dressing.

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.


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.

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.

Season both sides of the pounded chicken breasts generously with salt and black pepper.

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.

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.

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.

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.

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.

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.

Toss all the salad ingredients together gently until they are well combined and evenly coated with the dressing.

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.
