Chicken Milanese with Arugula and Cherry Tomato Salad
This Chicken Milanese with Arugula and Cherry Tomato Salad is a refreshing take on a classic Italian dish. Crispy, golden chicken cutlets paired with a vibrant salad offer a satisfying balance of flavors and textures, perfect for a wholesome dinner.
Equipment
- Meat mallet
- Three shallow dishes for dredging
- Large skillet
- Paper towels
- Large mixing bowl
Ingredients
Chicken Milanese
- 4 boneless, skinless chicken breasts about 6 oz or 170g each
- 1 cup all-purpose flour 125g
- 2 large eggs
- 2 cups panko breadcrumbs 120g
- 1/2 cup grated Parmesan cheese 50g
- 1/2 cup olive oil for frying, 120ml
Arugula and Cherry Tomato Salad
- 4 cups arugula 120g
- 1 cup cherry tomatoes, halved 150g
- 1/4 cup thinly sliced red onion 25g
- 2 tablespoons extra virgin olive oil 30ml
- 1 tablespoon balsamic vinegar 15ml
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, mix together panko breadcrumbs and grated Parmesan cheese.
- Coat each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Once hot, fry the chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- In a large bowl, combine arugula, cherry tomatoes, and red onion. Drizzle with extra virgin olive oil and balsamic vinegar, then toss to coat. Season with salt and pepper to taste.
- Place a chicken cutlet on each plate and top with a generous serving of the arugula and cherry tomato salad.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour and panko breadcrumbs with crushed gluten-free cornflakes or breadcrumbs.
The chicken can be prepared ahead of time and reheated in the oven at 375°F (190°C) for 10 minutes, or until crispy.
Leftover chicken cutlets can be stored in the refrigerator for up to 3 days and make great sandwich fillings.