Why You’ll Love This Recipe

Crispy, perfectly seasoned chicken every time.

• A refreshing, tangy salad that balances the richness of the Milanese.
• Uses basic, wholesome ingredients.
• Quick and easy to prepare.
• Light, fresh, and full of flavor.

Ingredients

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

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

Directions

1. Season the chicken with salt and pepper on both sides.
2. Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs.
3. Coat each chicken cutlet in flour, then dip in the eggs, and finally press into the breadcrumbs until fully coated.
4. Heat olive oil in a skillet over medium heat. Pan-fry the chicken for 3–4 minutes per side, or until golden and cooked through.
5. Transfer the chicken to a paper towel–lined plate to rest.
6. In a mixing bowl, combine arugula and halved cherry tomatoes.
7. Dress the salad with lemon juice, extra-virgin olive oil, salt, and pepper.
8. Serve the crispy chicken alongside or topped with the fresh 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 thinly sliced red onion or capers to the salad.
• Use panko for an extra-crispy coating.
• Add Italian seasoning or garlic powder to the breadcrumb mixture.
• Serve with roasted potatoes or simple pasta for a heartier meal.
• Replace arugula with baby spinach or mixed greens.

Storage/Reheating

Store chicken and salad separately to prevent sogginess.
Refrigerate the chicken for up to 3 days.
Reheat the chicken in an oven or air fryer at 350°F (175°C) for 5–7 minutes until crisp.
The salad is best made fresh, but you can prepare the tomatoes and greens ahead and dress just before serving.

FAQs

How thin should the chicken be for Milanese?

About 1/4-inch thick so it cooks quickly and evenly.

Can I bake the chicken instead of frying?

Yes, bake at 425°F (220°C) for 15–18 minutes, flipping once.

What oil should I use for frying?

Olive oil or a neutral oil like canola both work well.

Can I prepare the breaded chicken in advance?

Yes, bread it up to a day ahead and refrigerate until cooking.

What can I add to the breadcrumb mixture?

Parmesan, herbs, garlic powder, or lemon zest add great flavor.

Can I substitute arugula?

Mixed greens, kale (massaged), or spinach work well.

How do I keep the chicken crispy?

Drain on paper towels and avoid stacking the cutlets.

Is this dish kid-friendly?

Yes, crispy chicken and simple salad make it very family-friendly.

Should the salad be served on top of the chicken?

Either works—on top keeps everything fresh and vibrant.

What dressing pairs best?

A simple lemon and olive oil dressing keeps the flavors bright and balanced.

Conclusion

Chicken Milanese with cherry tomato and arugula salad is a delicious combination of crispy, golden chicken and a zesty, refreshing salad. Easy, versatile, and always satisfying, it’s a perfect meal for any occasion.

Chicken Milanese with Cherry Tomato and Arugula Salad

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Chicken Milanese with cherry tomato and arugula salad is a crisp and satisfying dish featuring golden pan-fried chicken cutlets paired with a fresh, lemony salad. Simple yet elegant, it’s perfect for weeknights or 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
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs or panko
• Salt and pepper to taste
• 1/4 cup olive oil (for frying)
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 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 on both sides.
2. Prepare a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs.
3. Coat each cutlet in flour, dip into eggs, and press into breadcrumbs until fully coated.
4. Heat olive oil in a skillet over medium heat. Pan-fry chicken for 3–4 minutes per side until golden and cooked through.
5. Transfer chicken to a paper towel–lined plate to rest.
6. In a bowl, combine arugula and halved cherry tomatoes.
7. Dress salad with lemon juice, extra-virgin olive oil, salt, and pepper. Toss gently.
8. Serve the crispy chicken alongside or topped with the salad. Garnish with shaved parmesan if desired.

Notes

• Use panko for a crispier texture.
• Bread chicken ahead and refrigerate until ready to cook.
• Reheat chicken in the oven or air fryer to maintain crispness.
• Add red onion, capers, or garlic powder to enhance flavor.
• Only dress the salad just before serving to keep it fresh.

Nutrition

• Serving Size: 1 cutlet with salad
• Calories: 460
• Sugar: 3g
• Sodium: 370mg
• Fat: 26g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 125mg