Crispy Chicken Milanese with Tomato Arugula Salad

Crispy chicken Milanese made with golden breaded chicken cutlets, topped with a fresh tomato and arugula salad and shaved Parmesan. This classic Italian chicken Milanese recipe combines crunchy panko crust, juicy chicken breast, and a bright lemon dressing. Perfect for easy dinner ideas, family meals, or special occasions, this dish pairs well with pasta, salad, or roasted vegetables for a complete meal.

Ingredients

For the Chicken

• 2½ cups panko or homemade breadcrumbs
• 2 garlic cloves, finely minced
• 3 tablespoons fresh parsley, finely chopped
• 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 cup all-purpose flour
• 2 lb boneless, skinless chicken breasts, thinly sliced
• Olive oil or neutral oil, for frying

For the Salad

• 2–3 cups heirloom tomatoes, cut into large pieces (or cherry tomatoes, halved)
• 1 garlic clove, lightly smashed
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly cracked black pepper, to taste
• ½ cup extra-virgin olive oil
• 8 oz fresh arugula, cleaned and dried
• ½ cup fresh basil leaves, loosely packed
• 4 oz Parmigiano Reggiano or Grana Padano, shaved
• Lemon wedges, for serving

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Instructions

Prepare the Chicken

1. In a shallow bowl, combine the breadcrumbs, minced garlic, parsley, ½ cup Parmesan, salt, and pepper. Mix well, making sure the garlic is evenly distributed.
2. In a second shallow bowl, whisk the eggs with the remaining ½ cup Parmesan, a pinch of salt and pepper, and 1 tablespoon water until smooth.
3. Place the flour in a third shallow bowl and season lightly with salt and pepper.
4. Place a piece of chicken between plastic wrap and pound with a meat mallet until about ½ inch thick. Repeat with the remaining chicken.
5. Season both sides of each chicken piece with salt and pepper.
6. Set up a breading station: chicken, flour, egg mixture, breadcrumbs, and a clean plate.
7. Dredge each piece of chicken in flour, shaking off excess, then dip into the egg mixture, and finally coat in the breadcrumbs, pressing gently to adhere.
8. Heat a generous layer of oil in a large sauté pan over medium-high heat. Fry the chicken in batches, without overcrowding, until golden brown and crisp on both sides. Transfer to a wire rack to drain.

Prepare the Salad and Assemble

1. In a bowl, combine the tomatoes, smashed garlic, lemon juice, olive oil, salt, and pepper. Toss gently and remove the garlic if desired.
2. Just before serving, tear the basil leaves and mix them into the tomatoes.
3. Lightly dress the arugula with a spoonful of the tomato juices.
4. Place a crispy chicken cutlet on each plate, top with arugula, spoon over the tomatoes, and finish with shaved Parmesan. Drizzle with olive oil and serve with lemon wedges.

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Tips

• Pound the chicken evenly to ensure quick, uniform cooking.
• Fry in batches to keep the oil temperature steady and the coating crisp.
• Use a wire rack instead of paper towels to maintain crunch.

Variations and Substitutions

• Substitute chicken with veal or turkey cutlets.
• Use gluten-free breadcrumbs and flour for a gluten-free version.
• Add capers or olives to the tomato salad for extra flavor.

FAQs

Can I prepare the chicken ahead of time?
Yes, bread the chicken and refrigerate for up to 4 hours before frying.

What oil works best for frying?
Neutral oils like canola or grapeseed work well, but olive oil adds flavor.

How do I keep the chicken crispy?
Serve immediately and avoid stacking the cutlets after frying.

Serving Suggestions

• Serve with roasted potatoes or a simple pasta.
• Pair with a crisp green salad or grilled vegetables.
• Accompany with a dry white wine or light red.

Why You’ll Love This Recipe

• Crispy, golden chicken with bold Italian flavors
• Fresh, bright tomato arugula salad balances richness
• Restaurant-style dish made at home
• Perfect for both casual dinners and special occasions