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
Scale
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.
