Description
A quick and easy crispy chicken milanese paired with a fresh, peppery arugula salad, perfect for busy weeknights and ready in about 30 minutes.
Ingredients
Scale
- 2 large chicken breasts (about 1 pound / 450g), pounded thin
- ½ cup all-purpose flour (65g), seasoned with salt and pepper
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs (100g), seasoned or plain
- ½ cup Parmesan cheese (50g), finely grated
- ⅓ cup olive oil (80ml) for frying
- 4 cups arugula (120g)
- 1 large lemon, zested and juiced
- 1 cup cherry tomatoes (150g), halved (optional)
- Salt and freshly ground black pepper
Instructions
- Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Pound the chicken until about ¼ inch (0.6 cm) thick. Season both sides with salt and pepper.
- Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Coat each chicken breast in flour, shaking off excess. Dip into the eggs, letting extra drip off. Press firmly into the breadcrumb-Parmesan mixture to coat evenly. Let rest for a few minutes.
- Heat olive oil in a large skillet over medium heat. When shimmering, add chicken breasts (in batches if needed). Cook 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
- While chicken cooks, toss arugula, cherry tomatoes, lemon zest, and lemon juice in a large bowl. Season with salt, pepper, and a drizzle of olive oil. Toss to combine.
- Plate the crispy chicken breasts and pile on the arugula salad. Add extra lemon juice if desired. Serve immediately.
Notes
Pound chicken evenly for best results. Season every layer of breading. Let breaded chicken rest before frying to help coating stick. Avoid overcrowding the pan. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Toss arugula salad just before serving to keep it fresh. Reheat leftovers in a skillet to maintain crispiness. Can bake chicken at 425°F for 15-20 minutes as a less crispy alternative.
- Prep Time: 13 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 breaded chicken br
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 38
Keywords: crispy chicken milanese, chicken milanese recipe, arugula salad, quick dinner, weeknight dinner, easy chicken recipe, Italian chicken