Crispy Chicken Milanese with Arugula Salad
Crispy chicken Milanese is one of my all-time favorite dinners because it looks impressive but is surprisingly simple to make. Golden, crunchy breaded chicken topped with a bright, peppery arugula salad is such a beautiful combination. It gives me serious Italian restaurant vibes right here in my own KC kitchen.
This post contains affiliate links. I may earn a small commission at no extra cost to you.
I love using this cast iron skillet for this recipe!
Why You’ll Love This Recipe
- Golden crispy crust with juicy chicken inside
- The lemony arugula salad cuts through the richness
- Feels fancy but takes under 30 minutes
- Great for a weeknight or dinner party
Ingredients
- chicken breasts
- breadcrumbs
- parmesan
- arugula
- lemon
- olive oil
- eggs
How to Make It
Pound chicken breasts thin and season with salt and pepper. Dip each breast in beaten egg, then coat thoroughly in a mixture of breadcrumbs and grated parmesan. Pan-fry in olive oil over medium-high heat for 3 to 4 minutes per side until golden and cooked through. While the chicken rests, toss arugula with fresh lemon juice, olive oil, salt, and pepper. Top each chicken cutlet with the dressed arugula and a shaving of parmesan before serving.
Crispy Chicken Milanese with Arugula Salad
Ingredients
Method
- Dredge the cutlets in flour, then egg, then breadcrumbs mixed with Parmesan.
- Fry in oil until golden and crisp, about 3 minutes per side. Drain.
- Toss the arugula and tomatoes with olive oil and lemon juice.
- Place a cutlet on each plate.
- Pile the arugula salad on top and serve with lemon wedges.
Notes
Crispy Chicken Milanese with Arugula Salad
Ingredients
Method
- Dredge the cutlets in flour, then egg, then breadcrumbs mixed with Parmesan.
- Fry in oil until golden and crisp, about 3 minutes per side. Drain.
- Toss the arugula and tomatoes with olive oil and lemon juice.
- Place a cutlet on each plate.
- Pile the arugula salad on top and serve with lemon wedges.
