Chicken Milanese with Arugula Salad
Chicken Milanese with Arugula Salad
Ingredients
For the Chicken Milanese
- 2 chicken breasts
- as needed kosher salt
- as needed pepper
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan
- as needed avocado oil spray, or olive oil spray
For the Arugula Salad
- 4 cups arugula
- 10 cherry tomatoes, sliced in half
- 1/4 cup shaved Parmesan, plus more for serving
- as needed freshly squeezed lemon juice
- as needed olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Preheat the oven to 425°F on convection setting (or 450°F for regular bake). Line a baking sheet with a wire rack and spray the wire rack generously with oil. If a wire rack is not available, simply oil the baking sheet.
⏱️ 5 min•🌡️ 425
- 2
Working one at a time, place each chicken breast between two pieces of plastic wrap. Pound the chicken with the flat side of a meat mallet (or a heavy object like a rolling pin) until it is uniformly 1/4-inch thick. Season both sides of the pounded chicken with kosher salt and pepper.
⏱️ 5 min
- 3
Set up your dredging station: Add the 1/4 cup of all-purpose flour to a large shallow bowl. In a second large shallow bowl, beat the 1 large egg. In a third large shallow bowl, combine the 1/4 cup panko breadcrumbs, 1/4 cup Italian breadcrumbs, and 1/4 cup grated Parmesan cheese, mixing well.
⏱️ 3 min
- 4
Coat both sides of each chicken breast thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the beaten egg, allowing any excess egg to drip off. Finally, press both sides of the chicken into the breadcrumb mixture, ensuring the breadcrumbs adhere well. Place the coated chicken cutlets on the greased wire rack on the baking sheet.
⏱️ 5 min
- 5
Generously spray the top of the chicken cutlets with avocado oil spray or olive oil spray. Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F. For an extra golden-brown crust, you can broil the chicken for 1-2 minutes at the very end, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 165
- 6
While the chicken bakes, prepare the arugula salad. In a large bowl, combine the 4 cups of arugula, 10 cherry tomatoes (sliced in half), and 1/4 cup of shaved Parmesan. Dress the salad to taste with freshly squeezed lemon juice, olive oil, salt, and pepper, tossing gently to combine.
⏱️ 5 min
- 7
Serve the hot, crispy chicken Milanese with a generous mound of the fresh arugula salad on top. Sprinkle with additional shaved Parmesan cheese, if desired, and enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Milanese with Arugula Salad
For the Chicken Milanese
- 2 chicken breasts
- as needed kosher salt
- as needed pepper
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan
- as needed avocado oil spray, or olive oil spray
For the Arugula Salad
- 4 cups arugula
- 10 cherry tomatoes, sliced in half
- 1/4 cup shaved Parmesan, plus more for serving
- as needed freshly squeezed lemon juice
- as needed olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Preheat the oven to 425°F on convection setting (or 450°F for regular bake). Line a baking sheet with a wire rack and spray the wire rack generously with oil. If a wire rack is not available, simply oil the baking sheet.
⏱️ 5 min•🌡️ 425 - 2
Working one at a time, place each chicken breast between two pieces of plastic wrap. Pound the chicken with the flat side of a meat mallet (or a heavy object like a rolling pin) until it is uniformly 1/4-inch thick. Season both sides of the pounded chicken with kosher salt and pepper.
⏱️ 5 min - 3
Set up your dredging station: Add the 1/4 cup of all-purpose flour to a large shallow bowl. In a second large shallow bowl, beat the 1 large egg. In a third large shallow bowl, combine the 1/4 cup panko breadcrumbs, 1/4 cup Italian breadcrumbs, and 1/4 cup grated Parmesan cheese, mixing well.
⏱️ 3 min - 4
Coat both sides of each chicken breast thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the beaten egg, allowing any excess egg to drip off. Finally, press both sides of the chicken into the breadcrumb mixture, ensuring the breadcrumbs adhere well. Place the coated chicken cutlets on the greased wire rack on the baking sheet.
⏱️ 5 min - 5
Generously spray the top of the chicken cutlets with avocado oil spray or olive oil spray. Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F. For an extra golden-brown crust, you can broil the chicken for 1-2 minutes at the very end, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 165 - 6
While the chicken bakes, prepare the arugula salad. In a large bowl, combine the 4 cups of arugula, 10 cherry tomatoes (sliced in half), and 1/4 cup of shaved Parmesan. Dress the salad to taste with freshly squeezed lemon juice, olive oil, salt, and pepper, tossing gently to combine.
⏱️ 5 min - 7
Serve the hot, crispy chicken Milanese with a generous mound of the fresh arugula salad on top. Sprinkle with additional shaved Parmesan cheese, if desired, and enjoy immediately.
⏱️ 2 min