This recipe is the perfect combination of crispy and fresh. The chicken is coated in seasoned breadcrumbs and pan-fried to perfection, while the arugula salad adds brightness and crunch with a lemony vinaigrette. It’s a complete meal that’s both comforting and healthy, requiring minimal ingredients and coming together in under 30 minutes. Plus, it feels restaurant-worthy without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
Boneless, skinless chicken breasts
All-purpose flour
Eggs
Breadcrumbs (Italian-style or plain with added seasoning)
Grated Parmesan cheese
Salt and pepper
Olive oil or vegetable oil (for frying)
For the arugula salad:
Fresh arugula
Cherry tomatoes (halved)
Lemon juice
Extra-virgin olive oil
Salt and pepper
Shaved Parmesan (optional)
Directions
Place each chicken breast between sheets of plastic wrap or parchment paper and pound to about ¼-inch thickness.
Set up a dredging station: one plate with flour, one shallow bowl with beaten eggs, and one plate with a mix of breadcrumbs, grated Parmesan, salt, and pepper.
Dredge each chicken cutlet in flour, dip in egg, then coat in the breadcrumb mixture, pressing gently to adhere.
Heat oil in a large skillet over medium heat. When hot, add the chicken and cook 3–4 minutes per side, or until golden brown and cooked through.
Transfer the cooked cutlets to a paper towel-lined plate to drain.
In a bowl, toss the arugula and cherry tomatoes with lemon juice, olive oil, salt, and pepper to taste.
Serve the crispy chicken topped with a generous mound of arugula salad. Garnish with shaved Parmesan if desired.
Servings and timing
This recipe serves 4. Prep time: 15 minutes Cook time: 15 minutes Total time: approximately 30 minutes
Variations
Panko-Crusted Milanese: Use panko breadcrumbs for an extra-crispy coating.
Gluten-Free Version: Substitute flour and breadcrumbs with gluten-free alternatives.
Add Balsamic Glaze: Drizzle with balsamic reduction for extra flavor.
Make it a Sandwich: Serve the chicken and salad on ciabatta bread with a smear of garlic aioli.
Add Avocado: Toss slices of ripe avocado into the arugula salad for richness.
Storage/Reheating
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10–12 minutes or until crisp. The salad is best served fresh, but leftover arugula can be stored separately for 1 day and dressed just before serving. Chicken cutlets can also be frozen after cooking. Freeze in a single layer, then transfer to a bag or container. Reheat from frozen in the oven at 375°F for 15–20 minutes.
FAQs
What is Chicken Milanese?
Chicken Milanese is an Italian dish made from thin, breaded, and pan-fried chicken cutlets, similar to schnitzel or chicken cutlet.
Can I bake the chicken instead of frying?
Yes, bake at 425°F on a wire rack for about 20 minutes, flipping halfway through, until golden and cooked through.
How do I keep the breading from falling off?
Make sure the chicken is patted dry, and press the breadcrumbs firmly onto the cutlets. Let them rest for 5–10 minutes before frying.
What should I serve with Chicken Milanese?
Arugula salad is the classic pairing, but it also goes well with roasted vegetables, mashed potatoes, or pasta.
Can I make the chicken ahead of time?
Yes, you can bread the chicken ahead and refrigerate for up to 8 hours before cooking. Cooked cutlets can be reheated in the oven to maintain crispiness.
Is arugula necessary for the salad?
Arugula offers a peppery contrast, but you can substitute with spinach, baby kale, or a mixed greens blend.
Can I add cheese to the salad?
Yes, shaved Parmesan or crumbled goat cheese are great additions to the arugula salad.
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. Pound them thin before breading.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or light olive oil for the crispiest results.
Conclusion
Chicken Milanese with Arugula Salad is a fresh, flavorful dish that offers a perfect balance of crispy, savory chicken and bright, zesty greens. It’s quick enough for a weeknight dinner but elegant enough for entertaining. With simple ingredients and bold flavor, it’s a go-to recipe you’ll want to make again and again.
Chicken Milanese with Arugula Salad is a crispy Italian-style breaded chicken cutlet served with a fresh, lemony arugula and tomato salad. It’s a simple yet elegant meal that combines rich, golden chicken with bright, peppery greens.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Frying
Cuisine:Italian
Diet:Low Lactose
Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian-style or plain with seasoning)
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Olive oil or vegetable oil, for frying
For the arugula salad:
4 cups fresh arugula
1 cup cherry tomatoes, halved
2 tbsp lemon juice (freshly squeezed)
2 tbsp extra-virgin olive oil
Salt and pepper, to taste
Shaved Parmesan (optional, for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to about 1/4-inch thickness.
Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with Parmesan, salt, and pepper.
Coat each chicken breast in flour, then dip in egg, then press into the breadcrumb mixture to coat evenly.
Heat a large skillet over medium heat and add enough oil to coat the bottom.
Fry chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through.
Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
In a large bowl, toss arugula and cherry tomatoes with lemon juice, olive oil, salt, and pepper.
Serve chicken hot, topped with a generous handful of arugula salad and shaved Parmesan if desired.
Notes
For extra crispiness, use panko breadcrumbs instead of traditional ones.You can prepare and refrigerate the breaded chicken in advance to cook later.Let breaded chicken rest for 5–10 minutes before frying to help the coating stick.Serve with lemon wedges for added brightness.The salad can be customized with avocado, balsamic glaze, or different greens.
