Chicken Milanese with Tomato Arugula Salad
### Chicken Milanese with Tomato Arugula Salad If you love **crispy, flavorful chicken dinners** that don’t take forever to prepare, this Chicken Milanese recipe is just for you! As an experienced home cook, I’ve found that perfectly breaded and fried chicken cutlets paired with a bright and zesty tomato arugula salad can turn any weeknight into an Italian feast. The combination is not only delicious but also brings together textures and bold flavors that everyone will enjoy. What makes Chicken Milanese special is its simplicity and freshness — from the golden, crunchy crust to the fresh arugula and tangy lemon dressing. Ever wondered “what is chicken milanese?” It’s essentially thin, breaded chicken cutlets, pan-fried to perfection, and often topped with a light salad or parmesan. I’d love to hear: What’s your biggest challenge when making breaded chicken dishes? Let this recipe be your new go-to for an easy, elegant dinner option!
Ingredients
- 2 1/2 cups homemade or panko breadcrumbs
- 2 cloves garlic, finely minced
- 3 tablespoons finely minced fresh parsley
- 1/4 teaspoon kosher salt (plus more for seasoning)
- 1/4 teaspoon freshly ground pepper (plus more for seasoning)
- 1 cup finely grated parmesan cheese (divided)
- 3 large eggs
- 1 cup all-purpose flour
- 2 lbs boneless skinless chicken breasts, thinly sliced
- Olive oil or neutral oil for frying
- 2-3 cups assorted heirloom tomatoes, cut into large pieces, or cherry tomatoes cut in half
- 1 clove garlic, smashed with the side of your knife
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup extra virgin olive oil
- 8 ounces fresh arugula, cleaned and dried
- 1/2 cup loosely packed fresh basil leaves
- 4 ounces Parmigiano Reggiano or Grana Padano, shaved with a vegetable peeler
- Lemon wedges for serving
Preparation Time
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1H5 minutes
Nutrition
- Calories: 1051 kcal
- Fat: 53 g
- Carbohydrates: 60 g
- Protein: 82 g
- Sodium: 1607 mg
Instructions
- In a medium shallow bowl, combine the breadcrumbs, minced garlic, parsley, 1/2 cup grated parmesan, kosher salt, and freshly ground pepper. Mix well, working the garlic evenly into the breadcrumbs.
- In another medium shallow bowl, whisk the eggs with the remaining 1/2 cup parmesan, salt, pepper, and 1 tablespoon water until combined.
- Place the flour in a third shallow bowl, season with salt and pepper, and mix well.
- Lay a thinly sliced piece of chicken breast on a cutting board, cover with plastic wrap, and gently pound with a meat mallet until about 1/2 inch thick. Repeat with remaining chicken.
- Season each chicken piece generously with salt and pepper. For faster seasoning, season one side and stack another piece on top so flavors transfer, continuing until all are seasoned.
- Set up a breading station in this order: flour, egg mixture, breadcrumb mixture, with a clean plate for breaded cutlets.
- Dredge each chicken piece first in flour, shaking off the excess, then dip into the egg mixture allowing excess to drip off, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place on the clean plate.
- Heat enough olive or neutral oil in a large sauté pan over medium-high heat. Fry 1 to 3 chicken cutlets at a time (depending on pan size) without crowding, cooking each side until golden brown and crispy, about 3-4 minutes per side. Transfer to a wire rack to drain.
- In a bowl, combine the tomatoes, smashed garlic clove, lemon juice, olive oil, salt, and pepper. Mix gently. Remove the garlic clove just before serving.
- Tear the basil leaves roughly and mix into the tomato salad. Toss a bit of the tomato juice with the arugula to lightly dress it.
- To serve, place a chicken cutlet on each plate, top with a mound of dressed arugula, spoon the tomato salad over, sprinkle with shaved Parmigiano Reggiano, and drizzle with extra olive oil. Serve with lemon wedges on the side for an extra zing.
Tips and Variations
When making chicken milanese, choose thin-cut chicken breasts for even cooking and crisp texture. For a lighter version, try chicken milanese air fryer method to reduce oil. If you want to add a twist, serve chicken milanese pasta alongside for a hearty meal. Use panko breadcrumbs for the best crunch and mix fresh herbs like parsley in your breading. To enhance the flavor, drizzle additional lemon juice or chicken milanese sauce on top. Remember, chicken milanese salad pairs perfectly with this dish for a fresh, tangy balance. How do you adapt recipes to fit your taste? Try experimenting with different herbs or creating your own chicken milanese sauce version!
FAQ
What is chicken milanese?
Chicken Milanese is a traditional Italian dish featuring thin, breaded, and pan-fried chicken cutlets topped often with fresh salad and shaved parmesan.
What is in chicken milanese?
Chicken Milanese is made from thinly sliced chicken breasts, coated with flour, egg, and panko breadcrumbs mixed with parmesan, garlic, and parsley, then fried until crispy.
How to make chicken milanese?
To make chicken milanese, pound thin chicken breasts, season, then coat in flour, egg, and breadcrumb mixture before frying until golden.
What is milanese chicken?
Milanese chicken is the breaded and fried cutlet known for its crispy texture and Italian origin, similar to schnitzel.
What to serve with chicken milanese?
Chicken Milanese pairs well with lemony arugula tomato salad, fresh basil, and shaved parmesan cheese as a topping.
What kind of meat is Milanese cutlet?
Traditionally, Milanese cutlet is made from veal, but chicken breasts are a popular and accessible variation.
What makes chicken milanese special?
Chicken Milanese’s distinct feature is the combination of a crunchy, cheesy crust with fresh, tangy toppings like tomato and arugula salad.
Is chicken milanese just breaded chicken?
Yes, chicken milanese is essentially breaded and fried chicken, but the addition of fresh salad and cheese makes it special.
What breadcrumbs to use for chicken milanese?
Panko breadcrumbs are preferred for their light, airy crunch, which makes chicken milanese extra crispy.
What sides go with chicken milanese?
Serve chicken milanese with light salads, lemon wedges, or pasta dishes for a complete Italian meal.
Reflection Questions
- What’s one cooking habit you want to improve this week?
- How could you vary this recipe to suit your family’s taste?
- What makes a meal satisfying for you?
Conclusion
Chicken Milanese with Tomato Arugula Salad is a quick, delicious, and satisfying dinner that blends crispy chicken and fresh, zesty salad for a balanced meal. Remember the key steps: 1) Prepare the breading station with flavorful breadcrumbs and parmesan; 2) Pound and season the chicken for even cooking; 3) Fry to golden perfection; 4) Toss the fresh tomato arugula salad; 5) Plate beautifully and serve with lemon wedges. Try this recipe tonight, share your results on social media, and subscribe to our newsletter for more authentic Italian recipes. This article was crafted by an experienced home cook passionate about Italian cuisine.
Tags: Chicken Milanese, Italian Dinner, Easy Italian Recipes, Crispy Chicken, Homemade Chicken Milanese, Chicken Cutlets, Panko Breadcrumbs, Arugula Salad, Italian Cuisine
