Description
Chicken Milanese with Tomato Arugula Salad is a classic Italian-inspired dish featuring tender, thinly pounded chicken breasts breaded with a flavorful mixture of parmesan and herbs, fried until golden and crispy. Served alongside a fresh, vibrant tomato and arugula salad tossed with lemon and basil, this recipe offers a perfect balance of crispy protein and refreshing greens, ideal for a satisfying and elegant meal.
Ingredients
For the Chicken Milanese
- 2 ½ cups homemade or panko breadcrumbs
- 2 cloves garlic (finely minced)
- 3 tablespoons finely minced fresh parsley
- ¼ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon freshly ground black pepper (plus more for seasoning)
- 1 cup finely grated parmesan cheese (divided)
- 3 large eggs
- 1 tablespoon water
- 1 cup all purpose flour
- 2 lbs boneless, skinless chicken breasts (thinly sliced)
- Olive oil or neutral oil for frying
For the Tomato Arugula Salad
- 2-3 cups assorted heirloom tomatoes (large pieces) or cherry tomatoes (halved)
- 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
- ½ cup extra virgin olive oil
- 8 ounces fresh arugula (cleaned and dried)
- ½ cup loosely packed fresh basil leaves
- 4 ounces Parmigiano Reggiano or Grana Padano (shaved with a vegetable peeler)
- Lemon wedges for serving
Instructions
- Prepare the breadcrumb mixture: In a medium shallow bowl, combine the breadcrumbs, grated garlic, parsley, ½ cup grated parmesan, kosher salt, and black pepper. Use a fork or your fingers to thoroughly mix so the garlic is evenly distributed throughout the breadcrumbs.
- Prepare the egg wash and flour: In another medium shallow bowl, whisk together 3 eggs, remaining ½ cup parmesan, kosher salt, black pepper, and 1 tablespoon of water until well combined. In a third shallow bowl, add the flour, season with kosher salt and black pepper, and stir to combine.
- Pound the chicken: Place each thinly sliced chicken breast between sheets of plastic wrap on a cutting board. Use a meat mallet to gently pound each piece until about ½ inch thick. Repeat for all chicken breasts.
- Season the chicken: Liberally season both sides of each chicken breast with kosher salt and black pepper. For faster seasoning, layer pieces on top of one another so seasoning transfers between layers.
- Set up breading station: Arrange bowls in order: raw chicken, flour, egg wash, breadcrumb mixture, and a clean plate or pan to place breaded chicken.
- Bread the chicken: Dredge each chicken piece in the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press into the breadcrumb mixture, tossing and pressing gently to adhere. Place breaded chicken on the reserved plate. Repeat for all pieces.
- Cook the chicken: Heat a generous amount of oil in a large sauté pan over medium-high heat. Add 1 to 3 pieces of breaded chicken depending on pan size without overcrowding. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove to a wire rack to drain excess oil.
- Prepare the tomato salad: In a bowl, combine tomatoes, smashed garlic clove, lemon juice, extra virgin olive oil, kosher salt, and black pepper. Mix gently to combine. Remove the garlic clove just before serving.
- Add basil and arugula: Right before serving, roughly tear basil leaves and add to the tomato mixture. Toss some tomato juice over the arugula and toss to coat evenly.
- Plate and serve: Place a chicken cutlet on each plate, mound arugula over the top, spoon tomatoes with their juices on the arugula, sprinkle with shaved Parmigiano Reggiano, drizzle with additional olive oil, and serve immediately with lemon wedges on the side.
Notes
- For best results, thinly pound the chicken breasts evenly to ensure consistent cooking.
- Use fresh parmesan and fresh herbs for maximum flavor in the breading.
- Avoid overcrowding the pan when frying to maintain oil temperature and crispy coating.
- If preferred, substitute neutral oil like vegetable or canola oil for frying instead of olive oil to prevent smoking.
- Remove the garlic clove from the tomato salad before serving to avoid overpowering garlic flavor.
- This dish is best enjoyed fresh to preserve the crispiness of the chicken and freshness of the salad.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
