Chicken Milanese with Cherry Tomato and Arugula Salad

Why You’ll Love This Recipe

• Crispy, golden chicken with minimal ingredients.
• Fresh, vibrant salad that balances richness with brightness.
• Quick to prepare—ideal for busy days.
• A crowd-pleasing dish that feels restaurant-quality.
• Easy to customize with different greens or add-ons.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken cutlets or thinly sliced chicken breasts
• Eggs
• Flour
• Breadcrumbs or panko
• Salt and pepper
• Olive oil
• Cherry tomatoes
• Arugula
• Lemon juice
• Parmesan cheese (optional)
• Extra-virgin olive oil for dressing

Directions

1. Season the chicken cutlets with salt and pepper.
2. Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Coat each cutlet in flour, then dip in egg, then press into breadcrumbs until fully coated.
4. Heat olive oil in a large skillet over medium heat. Pan-fry the breaded chicken until golden and crispy on both sides, about 3–4 minutes per side. Transfer to a paper towel–lined plate.
5. In a bowl, combine halved cherry tomatoes and arugula.
6. Drizzle with lemon juice, extra-virgin olive oil, salt, and pepper. Toss gently.
7. Serve the crispy chicken topped with or alongside the salad. Add shaved parmesan if desired.

Servings and timing

Serves 4 people.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–27 minutes

Variations

• Add capers or red onion to the salad for extra zest.
• Replace arugula with mixed greens or spinach.
• Use panko breadcrumbs for a lighter, crunchier coating.
• Add garlic powder or Italian seasoning to the breadcrumb mixture for extra flavor.
• Serve with a light pasta or roasted potatoes for a heartier meal.

Storage/Reheating

Store leftover chicken separately from the salad to keep it crisp.
Refrigerate chicken in an airtight container for up to 3 days.
Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes until crisp.
The salad is best eaten fresh but can be stored undressed for up to 24 hours.

FAQs

How thin should the chicken cutlets be?

About 1/4-inch thick is ideal for fast, even cooking.

Can I bake the chicken instead of frying?

Yes, bake at 425°F (220°C) for 15–18 minutes, flipping halfway, until golden and cooked through.

Can I use chicken thighs?

Yes, pounded boneless thighs work well, though they may require slightly longer cooking.

What can I use instead of arugula?

Mixed greens, baby spinach, or romaine are good substitutes.

How do I keep the breading from falling off?

Press the breadcrumbs firmly onto the chicken and let the breaded cutlets rest for a few minutes before cooking.

Can I make the chicken ahead?

Yes, bread the chicken up to a day ahead and refrigerate until ready to cook.

Why use panko?

Panko creates a lighter, crunchier texture than regular breadcrumbs.

Can I add cheese to the breading?

Yes, adding grated parmesan to the breadcrumb mixture adds flavor and helps browning.

Should I salt the salad ahead of time?

No, salt just before serving to avoid wilting the arugula.

What dressing works best?

A simple lemon and olive oil dressing keeps the dish bright and fresh.

Conclusion

Chicken Milanese with cherry tomato and arugula salad is a crisp, refreshing, and well-balanced dish that combines golden pan-fried chicken with a vibrant, tangy salad. It’s easy, versatile, and perfect for both everyday meals and special occasions.

Chicken Milanese with Cherry Tomato and Arugula Salad

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Chicken Milanese with cherry tomato and arugula salad is a fresh, crisp dish that pairs golden, pan-fried chicken cutlets with a vibrant lemony salad. It’s quick, flavorful, and ideal for both casual dinners and entertaining.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Italian
• Diet: Halal

Ingredients

• 4 chicken cutlets or thinly sliced chicken breasts
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs or panko
• Salt and pepper to taste
• 1/4 cup olive oil (for frying)
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil (for dressing)
• Shaved parmesan cheese (optional)

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Instructions

1. Season chicken cutlets with salt and pepper.
2. Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs.
3. Coat each cutlet in flour, then dip into egg, and press into breadcrumbs until well coated.
4. Heat olive oil in a skillet over medium heat. Fry the cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate.
5. In a mixing bowl, combine halved cherry tomatoes and arugula.
6. Drizzle salad with lemon juice, extra-virgin olive oil, salt, and pepper. Toss gently.
7. Serve chicken with the salad on the side or on top. Garnish with shaved parmesan if desired.

Notes

• Use panko for extra crunch in the breading.
• Bake the chicken as a healthier alternative to frying.
• Let breaded cutlets rest a few minutes before frying to help coating stick.
• Dress salad just before serving to keep arugula crisp.
• Add capers, red onion, or Italian seasoning for extra flavor.

Nutrition

• Serving Size: 1 cutlet with salad
• Calories: 480
• Sugar: 3g
• Sodium: 390mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 130mg