Name: Chicken Milanese with Arugula Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts, butterflied and pounded thin; 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Italian-style breadcrumbs; 1/2 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup olive oil (for frying); 4 cups fresh arugula; 1 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1 tbsp lemon juice; 2 tbsp extra virgin olive oil; Salt and pepper to taste

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If you’re on the hunt for a meal that perfectly balances crispy, golden chicken with crisp, peppery greens, look no further than this Chicken Milanese with Arugula Salad Recipe. It brings together the irresistible crunch of pan-fried chicken cutlets and the refreshing bite of a vibrant arugula salad, all in less than 30 minutes. Light, flavorful, and stunning on the plate, this Italian classic is one of those dishes you’ll want to come back to again and again, whether you’re hosting friends or just craving something truly satisfying for dinner.

Chicken Milanese with Arugula Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this Chicken Milanese with Arugula Salad Recipe so special is just how simple each ingredient truly is, yet how much each contributes to the vibrant taste, satisfying crunch, and overall color of the dish. Gather these kitchen staples for an elegant meal that feels effortless, yet tastes restaurant-worthy.

Chicken breasts: Boneless, skinless, butterflied and pounded thin for even cooking and the ultimate crispy bite.
All-purpose flour: The first layer in breading; this helps the egg and breadcrumb coating stick perfectly to the chicken.
Eggs: Beaten smooth to create the essential “glue” for holding that flavorful, golden crust.
Italian-style breadcrumbs: The heart of crispiness, seasoned for plenty of flavor so you get a perfect crunch in every bite.
Parmesan cheese: Grated and mixed into the breadcrumbs, it melts into the crust, adding a savory, nutty note.
Salt and black pepper: To perfectly season both the chicken and coating; don’t skimp, as these bring out the best in every component.
Olive oil: For shallow frying, ensuring the cutlets cook up beautifully golden with a moist interior.
Arugula: Peppery, fresh, and bright green – the star green of the salad that pairs wonderfully with savory chicken.
Cherry tomatoes: Halved for bursts of sweet juiciness that lighten up the meal.
Red onion: Thinly sliced for a gentle bite and added color in the salad.
Lemon juice: Adds zing and freshness, making the salad lively and balanced.
Extra virgin olive oil: Whisked into the salad for a silky, flavorful finish.
Salt and pepper (for salad): Essential for seasoning those beautiful vegetables just right.

How to Make Chicken Milanese with Arugula Salad Recipe

Step 1: Set Up Your Breading Station

Grab three shallow bowls. In the first, add your all-purpose flour. In the second, whisk your eggs until smooth. In the third, toss together Italian-style breadcrumbs, grated Parmesan, salt, and pepper. Lining up your bowls is the key to easy, mess-free breading and ensures every piece of chicken comes out evenly coated.

Step 2: Bread the Chicken

Take each butterflied, pounded chicken breast and first dredge it in the flour, making sure it’s completely dusted. Next, dip it in the beaten eggs, allowing the excess to drip off. Finally, press the chicken firmly into the breadcrumb and Parmesan mixture, making sure every inch is thoroughly coated. This triple-layer process creates the signature crunch of a true Chicken Milanese with Arugula Salad Recipe.

Step 3: Fry the Chicken

Heat the olive oil in a large skillet over medium heat. Once shimmering (but not smoking), carefully lay in the breaded chicken cutlets. Fry each one for about 3–4 minutes per side until they’re golden brown and crisp, with a sizzling crust and fully cooked through. Transfer the cutlets to a paper towel-lined plate to remove excess oil and keep them extra crisp.

Step 4: Toss the Salad

In a roomy mixing bowl, combine fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle over the lemon juice and extra virgin olive oil, and season with salt and pepper to taste. Toss everything lightly, just enough to coat the greens and vegetables without wilting the arugula.

Step 5: Plate and Serve

To finish your Chicken Milanese with Arugula Salad Recipe, arrange the hot, crispy chicken cutlets on plates and top each with a generous handful of salad. You can serve the salad on the side, or artfully piled right on top for a beautiful contrast of hot and cold, crispy and fresh.

How to Serve Chicken Milanese with Arugula Salad Recipe

Garnishes

For a beautiful finishing touch, shave some extra Parmesan over the top and add a lemon wedge for squeezing. If you’re feeling fancy, a drizzle of balsamic glaze brings an extra layer of zip and gloss. These little details not only elevate the flavor, but make your Chicken Milanese with Arugula Salad Recipe look worthy of your favorite trattoria.

Side Dishes

This recipe is a meal on its own, but you can keep things light by pairing it with crusty Italian bread to soak up any extra dressing. If you want to round it out further, consider roasted potatoes, a simple risotto, or even a bowl of minestrone soup for full Italian comfort. Each side transforms your meal into a real feast.

Creative Ways to Present

Serve the Chicken Milanese with Arugula Salad Recipe family-style on a large platter so guests can help themselves. For a more elegant touch, slice the chicken into strips and fan them beneath a vivid mound of salad on individual plates. If you’re entertaining, mini Milanese cutlets can even become fun appetizers — just pile a bit of salad onto each cutlet for a perfect bite!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the chicken cutlets cool fully before storing them in an airtight container in the refrigerator. The salad is best enjoyed fresh, but if you must, store it separately without the dressing so the arugula stays crisp for a day or two.

Freezing

For longer storage, freeze just the cooled, cooked chicken cutlets—wrap them tightly in plastic and foil, and freeze up to 2 months. The arugula salad doesn’t freeze well, so be sure to make that fresh whenever you’re serving the dish again.

Reheating

Reheat the chicken cutlets in a 375°F oven or toaster oven for about 10 minutes, or until piping hot and crispy. Avoid microwaving, as the crust can turn soggy. Prepare the salad fresh just before serving and pile it on or beside your reheated chicken.

FAQs

Can I bake the chicken instead of frying?

Absolutely! If you want a lighter version of the Chicken Milanese with Arugula Salad Recipe, bake the breaded cutlets at 425°F for about 20 minutes on a parchment-lined baking sheet, flipping halfway through for even browning.

What can I use instead of arugula?

Peppery arugula is classic, but you can swap in baby spinach, mixed greens, or even a bit of kale for a different flavor and texture. The key is keeping the salad light and fresh to contrast with the crispy chicken.

Can I prepare the chicken in advance?

Definitely — you can bread the chicken ahead and chill (covered) in the fridge for up to 4 hours before frying. This actually helps the coating adhere even better for a crispier crust when you cook it later.

Is this recipe suitable for kids?

Yes! Most kids love crispy chicken, but feel free to serve the salad separately or swap out the arugula for a milder green if your little eaters prefer something less peppery.

How can I make this gluten-free?

Simply use your favorite gluten-free flour and breadcrumbs for breading the chicken. The rest of the Chicken Milanese with Arugula Salad Recipe is naturally gluten-free, so it’s an easy swap!

Final Thoughts

Whether you’re new to this Italian classic or already in love with crispy chicken and zesty greens, I truly hope you give this Chicken Milanese with Arugula Salad Recipe a try. It’s the kind of meal that feels both special and simple, always impresses, and never fails to brighten up the dinner table!

Chicken Milanese with Arugula Salad Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Delight in the crispy and flavorful Chicken Milanese paired with a refreshing Arugula Salad. This classic Italian dish is perfect for a light and satisfying meal.

Ingredients

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For the Chicken Milanese:

2 boneless, skinless chicken breasts, butterflied and pounded thin
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil (for frying)

For the Arugula Salad:

4 cups fresh arugula
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper to taste

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Instructions

Prepare the Chicken: Dredge each chicken cutlet in flour, egg, and breadcrumb mixture.
Fry the Chicken: Cook the cutlets in olive oil until golden and cooked through.
Make the Salad: Toss arugula, tomatoes, and onion with lemon juice, olive oil, salt, and pepper.
Serve: Plate the crispy chicken with the fresh arugula salad.