Chicken Milanese has all of those elements that you look for in a warm weather dish, with a crispy, juicy cutlet and a tangy and fresh salad resting right on top. It’s my go-to dish after a trip to the farmers market!
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 4 people
- Yield: 4 cutlets
- Category: Chicken
- 4 handfuls of arugula, washed and dried
- 1/2 red onion, thinly sliced
- 1 dozen cherry tomatoes, halved
- 1/4 cup fresh basil, finely chopped
- salt and freshly ground black pepper
- 2/3 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 cup Parmagiano-Reggiano cheese
- 4 skinless boneless chicken breasts
- 3/4 cup vegetable oil
- 1 lemon, juiced
- 1/8 cup extra virgin olive oil
- In a large bowl, combine arugula, basil, onion, and cherry tomato. Toss gently with extra virgin olive oil and season with salt and pepper. Set aside.
- Using 2 separate plates, place the flour in one and a mixture of the breadcrumbs, cheese, salt and pepper in the other. In a shallow bowl, lightly whisk the eggs.
- Place the chicken between 2 pieces of plastic wrap or in a plastic Ziploc bag. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the breadcrumb mixture.
- In a large saute pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.
- Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, then drizzle with a little more extra virgin olive oil. Serve immediately.