Perfectly Crispy Chicken Milanese with Arugula Salad

A close-up view of a dinner plate filled with a serving of crispy chicken Milanese alongside an arugula salad with a couple of lemon wedges next to it.

Perfectly Crispy Chicken Milanese with Arugula Salad

Course: Entree

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 768kcal

Author: Kris Longwell

This classic Italian dish features tender chicken cutlets fried to a perfect golden-brown in a savory Parmesan and double-breadcrumb crust. Topped with a bright, citrusy arugula salad and heirloom tomatoes, it’s a sophisticated yet simple meal that brings restaurant-quality elegance to your dinner table.

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Equipment

1 Large skillet 12"

Ingredients

For the Chicken Milanese

2 large chicken breasts skinless, boneless
salt and pepper
1 cup all-purpose flour
3 large eggs
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs fine
½ cup Parmesan cheese grated
½ cup olive oil
4 tablespoon unsalted butter

For the Arugula Salad

3 tablespoon extra-virgin olive oil
1 tablespoon lemon juice usually from 1 lemon
1 teaspoon Dijon mustard
salt and pepper
4 cups arugula
1 cup cherry tomatoes multi-colored, halved
1 shallot finely chopped

For Serving

Parmesan cheese shaved, for garnish
lemon wedges
coarse sea salt optional

Instructions

Prepare the Chicken Milanese

Either butterfly the chicken breasts and pound to ¼-inch thickness (this will give you two cutlets) or cut the breasts in half (lengthwise) and pound to ¼-inch thickness (this will give you four cutlets). Liberally salt and pepper the breasts all over. Set aside.
2 large chicken breasts, salt and pepper
Set up a dredging station: In the first pan, add the flour. In a second pan, add the eggs and lightly beat with a splash (1 tbsp) of water. In a third pan, combine the Panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, 1 teaspoon salt, and ½ teaspoon black pepper.
1 cup all-purpose flour, 3 large eggs, 1 cup Panko breadcrumbs, 1 cup Italian breadcrumbs, ½ cup Parmesan cheese
Dredge each cutlet in the flour (shake off excess), dip in the egg wash, and then press firmly into the breadcrumb mixture until fully coated.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is foaming, add the chicken (don't crowd the pan). Fry for 3 to 4 minutes per side until they are crispy and golden. Transfer to a wire rack and continue with the remaining cutlet(s).
½ cup olive oil, 4 tablespoon unsalted butter

Prepare the Salad

In a small jar (with a lid) or a small bowl, add the extra-virgin olive oil, lemon juice, Dijon, and a pinch of salt and pepper. Shake (or whisk) vigorously until fully combined.
3 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and pepper
Place the arugula, tomatoes, and shallot in a large bowl. Toss to combine. Just before serving, drizzle some of the dressing over the salad, and toss until coated (don't overdress! You will have extra dressing for another salad).
4 cups arugula, 1 cup cherry tomatoes, 1 shallot

Plate the Dish

Place one cutlet on each plate. Pile a generous mound of the dressed salad over the side of the cutlet, or directly over the middle of it.
Scatter the shaved Parmesan curls over the salad and place 1 or 2 lemon wedges on the side. Add a sprinkle of coarse sea salt, if desired.
Parmesan cheese, lemon wedges, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Serving Size & Prep: For a dramatic, restaurant-style presentation, butterfly the chicken breasts and pound them into two large, plate-filling cutlets (ideal for 2 servings). Alternatively, cut each breast in half before pounding to create four standard-sized portions that are easier to handle in the pan.
Maintain the Crunch: To keep the breading perfectly crispy, drain the fried cutlets on a wire cooling rack rather than paper towels; this prevents steam from building up underneath and making the crust soggy.
The "Last Second" Salad: Only toss the arugula and heirloom tomatoes with the lemon vinaigrette right before you are ready to plate, as the acidity in the lemon juice will wilt the delicate greens if they sit for too long.
Oil Temperature: If the oil isn't hot enough, the breading will absorb the fat and become greasy; test the pan by dropping in a few breadcrumbs—if they sizzle and brown immediately, you are ready to fry.
Fresh is Best: For the most authentic flavor and a golden-brown crust, use freshly grated Parmigiano-Reggiano in your breadcrumb mixture rather than the pre-shredded variety.

Nutrition