Easy Chicken Milanese Recipe With Arugula Salad

Let me take you on a mouthwatering journey where crispy golden chicken meets a fresh, tangy arugula salad—trust me, your tastebuds are about to hit their new happy place!

This Easy Chicken Milanese with Arugula Salad is a combination of crunchy, panko-breaded chicken, and the bright flavor of a fresh salad. The depth and savoriness of Parmesan cheese takes this dish to another level.

And the combination of arugula, tomatoes, and lemon in the salad adds up to a healthy, light dish that balances out the richness of the chicken, making it a “perfect meal in itself.”

Easy Chicken Milanese Recipe With Arugula Salad Ingredients

• Chicken Breasts: High in protein, lean, supports muscle growth.
• Breadcrumbs: Adds crispy texture, provides carbohydrates.
• Parmesan Cheese: Rich in calcium, adds a savory, umami flavor.
• Olive Oil: Heart-healthy fats, enhances flavor and moisture.
• Arugula: Low calories, high in vitamins A and K, peppery taste.
• Cherry Tomatoes: Source of vitamins C and A, adds sweetness.
• Lemon: Rich in vitamin C, adds fresh citrusy brightness.

Easy Chicken Milanese Recipe With Arugula Salad Ingredient Quantities

• 2 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 4 cups arugula, washed and dried
• 1 cup cherry tomatoes, halved
• 1 lemon, cut into wedges
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil (for the salad)
• Salt and pepper, to taste (for the salad)

How to Make this Easy Chicken Milanese Recipe With Arugula Salad

1. Prepare the Chicken:
Cut each chicken breast in half to make four thin cutlets. Put them between sheets of plastic wrap and pound gently with a mallet to an even thickness. Season both sides with salt and freshly ground black pepper.

2. Set up Breading Station:
Put flour in a shallow dish; in another, combine eggs and water and whisk till smooth; in a third dish, combine seasoned breadcrumbs with grated Parmesan cheese.

3. Bread the Chicken:
Coat each chicken cutlet in flour, ensuring an even layer by shaking off any excess. Dip the floured cutlets into the egg mixture, coating slightly more than half the cutlet, and allow the excess to drip off. Then press the cutlet into the breadcrumb mixture, coating the cutlet more consistently than the egg. Go ahead and press the mixture into the cutlet as if you’re trying to make it stick, because making the breadcrumb layer stick is more important than you might think.

4. Heat Oil:
In a big skillet, warm 1/4 cup of olive oil over medium heat until it shimmers.

5. Cook the Chicken:
Place the pan; in it add the following: breaded chicken cutlets. If necessary, to avoid crowding, it is perfectly fine to cook in batches. Cook 3-4 minutes per side.

6. Drain and Rest:
Transfer the cooked chicken to a plate lined with paper towels to soak up the excess oil. While the chicken is still hot, give it an additional light seasoning of salt.

7. Make the Salad:
In a big bowl, mix arugula and cherry tomatoes with 2 tablespoons of olive oil, balsamic vinegar, and salt and pepper to taste.

8. Plate the Dish:
Place the chicken cutlets next to or on top of the arugula salad on plates.

9. Add Lemon Wedges:
When serving each plate, include lemon wedges that diners can squeeze over the chicken to give it a bright, fresh burst of flavor.

10. Serve: Savor your Chicken Milanese posthaste, while the cutlets are still deliciously crisp.

Easy Chicken Milanese Recipe With Arugula Salad Equipment Needed

1. Cutting board
2. Sharp knife
3. Plastic wrap
4. Meat mallet
5. Measuring spoons
6. Measuring cups
7. Shallow dishes (3)
8. Whisk
9. Large skillet
10. Tongs
11. Plate lined with paper towels
12. Large bowl
13. Mixing spoon
14. Serving plates
15. Lemon squeezer or hands for squeezing lemon wedges

FAQ

• What chicken cut is best for Chicken Milanese?Chicken breasts without bones or skin are perfect because they are simple to pound and fry uniformly.
• Can I use a different type of breadcrumb?Both regular breadcrumbs and panko can be used. Panko breadcrumbs provide extra crispiness.
• How do I prevent the chicken from drying out?Ensure the chicken is not overcooked; monitor the frying process carefully so the chicken remains juicy.
• Is there a substitute for arugula in the salad?Mixed greens or baby spinach can make great substitutes for arugula.
• Do I need to marinate the chicken beforehand?It is not necessary to do anything but season the chicken with salt and pepper right before frying to prepare Chicken Milanese.
• Can I bake instead of fry the chicken?Certainly, you can choose to bake it. Bake the breaded chicken in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for around 15-20 minutes, or until it is thoroughly cooked and has achieved a crispy texture.

Easy Chicken Milanese Recipe With Arugula Salad Substitutions and Variations

You can use boneless, skinless chicken thighs for a version that is juicier than using boneless, skinless chicken breasts.
You can use a gluten-free flour blend in place of the all-purpose flour for a dish that is completely gluten-free.
Substitute the breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a different texture.
When you run out of Parmesan cheese, a substitute that has almost the same taste is Pecorino Romano.
You might replace the arugula with baby spinach or mixed greens to create a milder salad base.

Pro Tips

1. Use a Meat Thermometer To ensure your chicken is cooked to perfection, use a meat thermometer. The internal temperature should reach 165°F (75°C). This will keep the chicken juicy and avoid overcooking.

2. Toast the Breadcrumbs For an extra crispy coating, you can toast the panko breadcrumbs before breading the chicken. Just spread them on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes or until golden brown.

3. Season the Breadcrumbs Enhance the flavor of the breading by adding additional seasonings such as garlic powder, dried herbs (like Italian seasoning), or even a pinch of cayenne pepper for a bit of heat.

4. Rest the Battered Chicken After breading the chicken but before frying, let the cutlets rest on a wire rack for 10-15 minutes. This helps the coating adhere better, resulting in a crisper final product.

5. Chill the Salad To keep the salad crisp and refreshing, prep it just before serving and keep the components chilled in the refrigerator. You can also chill the plate for a more sophisticated presentation.