Chicken Milanese with Fresh Arugula Salad

Chicken Milanese with Fresh Arugula Salad ingredients

• 4 pieces boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 beaten large eggs
• 1.5 cups panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 5 oz fresh arugula
• 1/4 cup cherry tomatoes
• 1/4 cup shaved Parmesan cheese
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

How to make Chicken Milanese with Fresh Arugula Salad

1. Prepare the chicken cutlets: Place each of the 4 boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound them evenly to about 1/4-inch thickness. Season both sides of the pounded chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Set up a breading station: Prepare three shallow dishes. In the first dish, place 1/2 cup all-purpose flour. In the second dish, whisk 2 large eggs until thoroughly combined. In the third dish, place 1.5 cups panko breadcrumbs.
3. Dredge each chicken cutlet first in the flour, ensuring it's fully coated, then shake off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off. Finally, press it firmly into the panko breadcrumbs, ensuring both sides are completely and evenly coated.
4. Heat 1/2 cup vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers and reaches approximately 350°F. The oil should be about 1/2 inch deep.
5. Carefully place 1-2 breaded chicken cutlets into the hot oil, being mindful not to overcrowd the pan as this can lower the oil temperature. Fry each side for 3-4 minutes, turning once, until the cutlets are golden brown and cooked through to an internal temperature of 165°F.
6. Transfer the cooked chicken Milanese cutlets to a wire rack set over a paper towel-lined baking sheet to drain any excess oil and keep them crispy. Continue frying the remaining cutlets, adding more oil if necessary.
7. Prepare the lemon vinaigrette: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the mixture is well emulsified.
8. Assemble the salad: In a large bowl, combine the 5 oz fresh arugula and 1/4 cup halved cherry tomatoes. Drizzle with half of the prepared lemon vinaigrette and toss gently to evenly coat the greens.
9. To serve, place a crispy chicken Milanese cutlet on each plate. Top generously with a portion of the dressed arugula salad, and then sprinkle with 1/4 cup shaved Parmesan cheese. Serve immediately for the best crispy texture.

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