There is something truly magical about a plate of Crispy Chicken Milanese with Tomato Arugula Salad Recipe that brings both comfort and elegance to your table. The golden, crunchy chicken cutlets perfectly complement the fresh, bright salad with juicy heirloom tomatoes and peppery arugula, all finished with delightful shavings of Parmesan and a squeeze of lemon. This dish captures the essence of simple Italian cuisine with its perfect balance of textures and flavors, making it an unbeatable choice for a weeknight dinner or a special occasion. Once you try this recipe, it will quickly become one of your favorite go-to meals that never fails to impress.
Ingredients You’ll Need
The beauty of the Crispy Chicken Milanese with Tomato Arugula Salad Recipe lies in its straightforward ingredients, each essential for delivering that authentic taste and texture. From the crispiness provided by panko breadcrumbs to the freshness of basil and tomatoes, every component plays a charming role in this dish.
- 2½ cups panko or homemade breadcrumbs: These create the crunchy golden crust that defines the Milanese chicken.
- 2 garlic cloves, finely minced: Adds aromatic depth to the breadcrumb mixture.
- 3 tablespoons fresh parsley, finely chopped: Offers a fresh herbal brightness.
- ¼ teaspoon kosher salt, plus more for seasoning: Enhances all the natural flavors.
- ¼ teaspoon freshly ground black pepper, plus more for seasoning: Adds subtle heat and complexity.
- 1 cup finely grated Parmesan cheese, divided: Imparts a nutty richness into both the breading and the salad.
- 3 large eggs: Binds the breading to the chicken perfectly.
- 1 cup all-purpose flour: Creates a base layer to help the egg and breadcrumbs stick.
- 2 lb boneless, skinless chicken breasts, thinly sliced: The tender star of the show.
- Olive oil or neutral oil, for frying: Ensures a crisp, golden finish to each cutlet.
- 2–3 cups heirloom tomatoes, cut into large pieces (or cherry tomatoes, halved): Brings juicy sweetness and vibrant color to the salad.
- 1 garlic clove, lightly smashed: Infuses a subtle garlic kiss into the salad dressing.
- 3 tablespoons freshly squeezed lemon juice: Lifts the salad with refreshing acidity.
- Kosher salt and freshly cracked black pepper, to taste: Season the salad perfectly.
- ½ cup extra-virgin olive oil: Provides a silky, fruity dressing.
- 8 oz fresh arugula, cleaned and dried: Adds peppery bite and freshness.
- ½ cup fresh basil leaves, loosely packed: Offers fragrant herbal notes that complement the tomatoes.
- 4 oz Parmigiano Reggiano or Grana Padano, shaved: Garnishes the dish with a salty, umami punch.
- Lemon wedges, for serving: Invites guests to add extra zing as desired.
How to Make Crispy Chicken Milanese with Tomato Arugula Salad Recipe
Step 1: Prepare the Breadcrumb Mixture
Begin by combining your panko breadcrumbs with finely minced garlic, fresh parsley, half the Parmesan cheese, salt, and pepper in a shallow bowl. Mixing this thoroughly ensures that each breadcrumb carries that burst of flavor that will coat your chicken cutlets beautifully.
Step 2: Whisk the Egg Mixture
In a second bowl, whisk together the remaining Parmesan with the eggs, a pinch of salt and pepper, and a tablespoon of water. This smooth, cheesy egg wash is what helps the breadcrumbs cling in a glorious, even layer.
Step 3: Season and Flour the Chicken
With your chicken breasts sliced thin and pounded evenly to about half an inch thickness, season both sides with salt and pepper. Then, place seasoned all-purpose flour on a plate and lightly season it as well. This flour layer provides the perfect dry base for the egg mixture to adhere.
Step 4: Bread the Chicken Cutlets
This is where the magic happens. Set up your breading station with chicken breasts, seasoned flour, egg mixture, and breadcrumb mixture. First, dredge each piece of chicken in the flour, shaking off any excess. Next, dip into the egg wash, and finally press gently into the breadcrumb mixture, making sure each piece is completely coated. This triple-layer breading is the secret to incredible crispness.
Step 5: Fry Until Golden and Crispy
Heat a generous layer of oil in a large sauté pan over medium-high heat. Fry your chicken cutlets in batches, careful not to overcrowd the pan. Cook until each side is a gorgeous golden-brown and irresistibly crispy – about 3 to 4 minutes per side. Remove the chicken and place it on a wire rack to drain any excess oil, preserving that crunch.
Step 6: Prepare the Tomato Arugula Salad
While the chicken is frying, toss your heirloom tomatoes with smashed garlic, freshly squeezed lemon juice, olive oil, salt, and pepper in a large bowl. Let the flavors meld as the garlic infuses the tomatoes. Just before serving, tear the basil leaves into the mix and gently dress the arugula with a little of the tomato juices — this adds a subtle, tasty coating without overpowering the leaves.
Step 7: Assemble the Dish
Plate each crispy chicken cutlet and heap it with a generous portion of fresh arugula. Spoon the bright tomato salad on top and finish with shaved Parmesan and a drizzle of olive oil. Serve with lemon wedges to add a fresh finishing touch with a squeeze of citrus.
How to Serve Crispy Chicken Milanese with Tomato Arugula Salad Recipe
Garnishes
A sprinkle of freshly shaved Parmesan and torn basil leaves adds beautiful texture and bursts of flavor, elevating the dish visually and taste-wise. Lemon wedges are a must — squeezing fresh lemon juice just before eating brings the whole plate to life.
Side Dishes
This recipe shines brightly on its own but pairs wonderfully with sides like lightly roasted potatoes, creamy mashed potatoes, or a simple pasta tossed with garlic and olive oil. Grilled vegetables or a crisp green salad complement the fresh tomato arugula salad perfectly, rounding out an elegant yet effortless meal.
Creative Ways to Present
Try serving the chicken cutlets stacked in a rustic wooden board for a family-style feast or slice them into strips for a casual finger food presentation. Drizzling balsamic glaze over the top adds a hint of sweetness and gorgeous shine. For a festive gathering, serve the salad and cutlets in individual glass bowls to showcase the contrasting textures and vibrant colors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Crispy Chicken Milanese with Tomato Arugula Salad Recipe, store the chicken and salad separately in airtight containers. Keep the chicken refrigerated and consume within 2 days to maintain its crispness as much as possible.
Freezing
For longer storage, freeze the breaded but uncooked chicken cutlets on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag for up to 3 months. Avoid freezing the salad, as the fresh greens and tomatoes do not freeze well.
Reheating
To reheat, bake the chicken cutlets in a preheated oven at 375°F (190°C) on a wire rack to help keep the crust crispy. Heat for about 10-12 minutes or until warmed through. Reheat salad ingredients separately and toss fresh before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will deliver a juicier result but make sure to pound them to an even thickness so they cook uniformly and maintain that perfect crisp.
What is the best oil for frying the chicken?
Neutral oils like canola, grapeseed, or sunflower are ideal for frying as they withstand high heat without smoking. Olive oil works too and adds a lovely flavor, but use extra virgin sparingly or mix with a neutral oil for higher smoke point.
Can I prepare the chicken in advance?
Yes! You can bread the chicken and keep it covered in the refrigerator for up to 4 hours before frying. This makes it easy to prep ahead for a quicker dinner.
How can I keep the chicken crispy after cooking?
Place cooked cutlets on a wire rack instead of paper towels to allow air circulation and prevent sogginess. Serve immediately and avoid stacking the pieces to maintain crunch.
Is there a gluten-free version of this recipe?
Absolutely! Substitute panko with gluten-free breadcrumbs and use gluten-free flour to coat the chicken. Just make sure your seasonings and grated Parmesan are gluten-free certified.
Final Thoughts
Now that you’ve got the full scoop, this Crispy Chicken Milanese with Tomato Arugula Salad Recipe is waiting to become your new favorite. It’s that perfect mix of crisp, juicy chicken and a fresh, zesty salad that feels both indulgent and light. Whether you’re cooking for casual family dinners or looking to impress guests, this recipe delivers every time. So grab those ingredients and let the flavors of Italy brighten your next meal!
Print
Crispy Chicken Milanese with Tomato Arugula Salad Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Crispy Chicken Milanese with Tomato Arugula Salad features golden breaded chicken cutlets topped with a fresh tomato and arugula salad and shaved Parmesan. This classic Italian recipe combines a crunchy panko crust with juicy chicken breast and a bright lemon dressing, perfect for easy dinners, family meals, or special occasions. It pairs wonderfully 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
Instructions
- Combine Breadcrumb Mixture: In a shallow bowl, mix the breadcrumbs, minced garlic, parsley, ½ cup Parmesan, salt, and pepper evenly distributed for the coating.
- Prepare Egg Wash: In a second shallow bowl, whisk together the eggs, remaining ½ cup Parmesan, a pinch of salt and pepper, and 1 tablespoon water until smooth.
- Season Flour: Place the flour in a third shallow bowl and lightly season with salt and pepper.
- Pound Chicken: Lay a chicken piece between plastic wrap and use a meat mallet to pound it to about ½ inch thickness, ensuring even cooking; repeat for all pieces.
- Season Chicken: Season both sides of each chicken slice with salt and pepper.
- Breading Station Setup: Arrange stations with chicken, seasoned flour, egg mixture, breadcrumb mixture, and a clean plate.
- Bread Chicken: Dredge each chicken piece in flour first, shaking off excess, then dip into egg wash, and finally coat with breadcrumb mixture, pressing to adhere well.
- Fry Chicken: Heat a generous layer of olive or neutral oil in a large sauté pan over medium-high heat. Fry chicken in batches without overcrowding until golden brown and crisp on both sides, about 3-4 minutes per side. Transfer fried chicken to a wire rack to drain excess oil and maintain crispness.
- Prepare Tomato Salad: In a bowl, combine tomatoes, smashed garlic, lemon juice, olive oil, salt, and pepper. Toss gently and remove garlic if preferred for milder flavor.
- Add Basil: Just before serving, tear fresh basil leaves and mix them into the tomato salad.
- Dress Arugula: Lightly coat the arugula with a spoonful of tomato juices to add flavor without overpowering its peppery notes.
- Assemble and Serve: Place a crispy chicken cutlet on each plate, top with dressed arugula, spoon over the tomato salad, and garnish with shaved Parmesan. Drizzle with extra olive oil and serve with fresh lemon wedges for squeezing.
Notes
- Pound chicken evenly for uniform cooking and to avoid toughness.
- Fry chicken in batches to maintain consistent oil temperature and crisp coating.
- Use a wire rack instead of paper towels to drain fried chicken; this helps keep it crispy.
- Can substitute chicken breasts with veal or turkey cutlets for variety.
- Use gluten-free breadcrumbs and flour to adapt the recipe for gluten intolerance.
- Add capers or olives to the tomato salad for extra flavor complexity.
- Breaded chicken can be prepared up to 4 hours ahead and refrigerated before frying.
- Neutral oils like canola or grapeseed are ideal for frying, but olive oil can add flavor.
- Serve immediately post-frying and avoid stacking cutlets to retain crispiness.
