Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; Olive oil, for frying; 4 cups fresh arugula; Juice of 1 lemon; 1 tablespoon extra virgin olive oil; Salt and pepper, to taste; Shaved Parmesan, for garnish; Lemon wedges, for serving

Jump to Recipe·Print Recipe

A timeless Italian favorite, Chicken Milanese with Arugula Salad features golden, crispy pan-fried chicken cutlets served beneath a fresh, peppery arugula salad topped with shavings of Parmesan. With its contrast of warm, crunchy chicken and cool, citrus-dressed greens, this dish delivers balance, simplicity, and bold flavor. It’s a light, satisfying meal perfect for a quick weeknight dinner or a relaxed weekend lunch.

Why You’ll Love This Recipe

Crispy and juicy chicken with a golden, flavorful crust
Fresh and peppery arugula adds a vibrant, healthy touch
Quick and easy to prepare in under 30 minutes
Minimal ingredients, maximum flavor
Balanced meal with protein, greens, and healthy fats
Perfect for entertaining or meal prep
Versatile recipe that can be adjusted to taste
Delicious hot or at room temperature
Authentic Italian inspiration in a simple presentation
Elegant yet approachable for cooks of any level

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

boneless, skinless chicken breasts
all-purpose flour
large eggs, beaten
panko breadcrumbs
grated Parmesan cheese
salt and black pepper
garlic powder
dried oregano
olive oil, for frying

For the Arugula Salad:

fresh arugula
lemon juice
extra virgin olive oil
salt and pepper
shaved Parmesan
lemon wedges, for serving

Directions

Slice each chicken breast horizontally to create 4 thin cutlets. Pound gently if needed for even thickness.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, oregano, salt, and pepper.
Dredge each cutlet in the flour, dip into the egg, then coat thoroughly in the breadcrumb mixture.
In a large skillet, heat a thin layer of olive oil over medium heat.
Fry each cutlet for 3–4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate.
In a mixing bowl, toss arugula with lemon juice, olive oil, salt, and pepper until lightly coated.
Place a chicken cutlet on each plate, top with the arugula salad, and garnish with shaved Parmesan.
Serve immediately with lemon wedges on the side.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 385 kcal per serving

Variations

Use chicken thighs instead of breasts for a richer flavor
Add cherry tomatoes or thinly sliced red onions to the arugula salad
Try it with baby spinach or mixed greens for a different salad base
Top with balsamic glaze for added depth and sweetness
Swap panko for regular breadcrumbs if desired, though panko offers superior crunch
Serve over a bed of pasta or polenta for a more filling meal
Spice it up by adding red pepper flakes to the breadcrumb mix
Use gluten-free breadcrumbs and flour for a gluten-free version
Replace lemon juice with white wine vinegar for a milder acidity
Make it dairy-free by omitting the cheese or using a dairy-free alternative

Storage/Reheating

Refrigeration: Store chicken and salad separately in airtight containers for up to 3 days.
Reheating chicken: Warm in a skillet over medium heat or in a 350°F (175°C) oven for 10 minutes until crisp. Avoid microwaving to maintain crunch.
Salad storage: Best served fresh. If stored, keep undressed until ready to serve.
Freezing: Not recommended for the salad, but chicken cutlets can be frozen before or after frying. Reheat in the oven from frozen until hot and crispy.

FAQs

What is Chicken Milanese?

Chicken Milanese is an Italian dish consisting of thin, breaded chicken cutlets pan-fried until golden, typically served with a fresh salad or lemon wedges.

Can I bake the chicken instead of frying?

Yes, you can bake at 425°F (220°C) for about 20 minutes, flipping halfway through, though the crust won’t be as crisp as when pan-fried.

What’s the difference between Chicken Milanese and Chicken Parmesan?

Chicken Milanese is served simply with a salad and lemon, while Chicken Parmesan is topped with marinara sauce and melted cheese, then baked.

Is arugula necessary for the salad?

Arugula is traditional for its peppery flavor, but you can substitute baby spinach, mixed greens, or even watercress.

Can I make the chicken cutlets ahead of time?

Yes, bread the cutlets in advance and refrigerate up to 8 hours. Fry just before serving for best results.

What kind of oil is best for frying?

Olive oil is traditional and adds great flavor, but you can use a neutral oil with a high smoke point if preferred.

How do I keep the coating from falling off?

Press the breadcrumbs firmly onto the cutlets and avoid overcrowding the pan. Let them rest briefly before frying to help the coating adhere.

Can I use pre-shredded Parmesan?

Freshly grated or shaved Parmesan is ideal for flavor and texture, but pre-shredded can be used in a pinch.

What other dressings can I use for the salad?

Try a balsamic vinaigrette, lemon-Dijon dressing, or a simple olive oil and vinegar combo.

How can I make this dish more filling?

Serve it with roasted potatoes, a side of pasta, or a hearty grain like farro or quinoa.

Conclusion

Chicken Milanese with Arugula Salad offers the perfect combination of crispy, savory chicken and bright, refreshing greens. With simple ingredients and quick preparation, it’s a go-to recipe for effortless elegance and satisfying flavor. Whether for a cozy dinner at home or a casual weekend lunch, this Italian classic never fails to impress.

2/2

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Chicken Milanese with Arugula Salad is a crisp, golden chicken cutlet topped with a peppery arugula salad, shaved Parmesan, and a fresh lemon dressing. Light, zesty, and effortlessly elegant, this Italian favorite makes a perfect weeknight dinner or weekend lunch with bold Mediterranean flavor.

Instructions

Slice each chicken breast in half horizontally to create 4 thin cutlets. Lightly pound for even thickness if needed.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, oregano, salt, and pepper.
Coat each cutlet in flour, dip in egg, and then dredge in the breadcrumb mixture until fully coated.
Heat olive oil in a large skillet over medium heat.
Pan-fry the cutlets for 3–4 minutes per side, or until golden and cooked through. Transfer to a paper towel-lined plate.
In a large bowl, toss arugula with lemon juice, olive oil, salt, and pepper.
Serve each chicken cutlet topped with the fresh arugula salad and shaved Parmesan.