Chicken Milanese with Cherry Tomato and Arugula Salad
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.
- 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)
Instructions
- Season chicken cutlets with salt and pepper on both sides.
- Prepare a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs.
- Coat each cutlet in flour, dip into eggs, and press into breadcrumbs until fully coated.
- Heat olive oil in a skillet over medium heat. Pan-fry chicken for 3–4 minutes per side until golden and cooked through.
- Transfer chicken to a paper towel–lined plate to rest.
- In a bowl, combine arugula and halved cherry tomatoes.
- Dress salad with lemon juice, extra-virgin olive oil, salt, and pepper. Toss gently.
- 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
