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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.

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)

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

Find it online: https://thefamilycooking.com/chicken-milanese-with-cherry-tomato-and-arugula-salad/