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.
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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1/2 cup grated Parmesan cheese
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Salt and black pepper, to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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Olive oil, for frying
For the Arugula Salad:
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4 cups fresh arugula
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Juice of 1 lemon
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1 tablespoon extra virgin olive oil
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Salt and pepper, to taste
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Shaved Parmesan, for garnish
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Lemon wedges, for serving
Instructions
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Slice each chicken breast in half horizontally to create 4 thin cutlets. Lightly pound for even thickness if needed.
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Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, oregano, salt, and pepper.
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Coat each cutlet in flour, dip in egg, and then dredge in the breadcrumb mixture until fully coated.
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Heat olive oil in a large skillet over medium heat.
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Pan-fry the cutlets for 3–4 minutes per side, or until golden and cooked through. Transfer to a paper towel-lined plate.
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In a large bowl, toss arugula with lemon juice, olive oil, salt, and pepper.
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Serve each chicken cutlet topped with the fresh arugula salad and shaved Parmesan.
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Garnish with lemon wedges and serve immediately.
Notes
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For extra flavor, add a touch of Dijon mustard to the salad dressing.
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Great served warm or room temperature.
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You can also use chicken tenders for smaller, bite-sized portions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
