Chicken Milanese with Tomato Arugula Salad
User Reviews
5
Chicken Milanese with Tomato Arugula Salad
Description
Prepared by thinly slicing and pounding boneless skinless chicken breasts, Chicken Milanese is coated in a seasoned breadcrumb mixture containing garlic, parsley, and grated Parmesan. After seasoning, the chicken is dredged in flour, dipped into an egg and Parmesan mixture, then coated in the breadcrumb blend before frying in olive or neutral oil until golden and crisp.
The accompanying salad boasts a vibrant mix of heirloom or cherry tomatoes, arugula, and fresh basil, dressed in lemon juice and extra virgin olive oil, with crushed garlic for aroma. Shaved Parmigiano Reggiano adds depth and a savory note to the light vegetables. The chicken’s crunchy, golden crust contrasts with the fresh, tangy salad for a well-rounded meal.
Serve this dish with lemon wedges to squeeze over the chicken just before eating, enhancing its flavor. The salad benefits from allowing the tomatoes to marinate for an hour or two to meld their flavors but hold off adding basil until just before serving to preserve its brightness.
When breading the chicken, arrange your station from raw chicken on the left, then flour, egg mixture, breadcrumbs, and an empty plate for the breaded pieces. Tongs or forks help keep hands clean during dredging. Rest breaded chicken for about 30 minutes before frying to help the coating adhere better. Avoid overcrowding the pan; frying one or two cutlets at a time maintains crispness. Keep cooked chicken warm in a low oven if frying in batches.
Ingredients
For the Chicken
- 2 ½ cups breadcrumbs or panko breadcrumbs, homemade
- 2 cloves garlic finely minced
- 3 tablespoons parsley fresh, finely minced
- ¼ teaspoon kosher salt plus more for seasoning
- ¼ teaspoon black pepper plus more for seasoning, freshly ground
- 1 cup Parmesan Cheese divided, finely grated
- 3 egg large
- 1 cup all-purpose flour
- 2 lbs boneless skinless chicken breasts, thinly sliced
- olive oil or neutral oil, for frying
For the Salad
- 2-3 cups heirloom tomato cut into a large pieces, or cherry tomatoes cut in half, assorted
- 1 clove garlic smashed with the side of your knife
- 3 tablespoons lemon juice freshly squeezed
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- ½ cup extra virgin olive oil
- 8 ounces arugula cleaned and dried, fresh
- ½ cup basil leaves loosely packed, fresh
- 4 ounces parmigiano reggiano shaved with a vegetable peeler, or Grana Padano
- lemon wedges for serving
Instructions
For the Chicken:
For the Salad and Serving:
Notes
- Use high-quality tomatoes, olive oil, and Parmesan to enhance the salad's flavor.
- Let tomatoes marinate for 1–2 hours before serving to develop flavors; add basil just before serving to keep it fresh.
- Arrange breading station in order: raw chicken, flour, egg wash, breadcrumbs, and empty plate to keep organized and hands clean.
- Use tongs or one wet and one dry hand when breading to avoid coating fingers.
- Let breaded chicken rest about 30 minutes before frying to help coating stick better.
- Fry no more than two chicken pieces at once to avoid overcrowding and uneven cooking.
- Keep cooked chicken warm in a 250°F (120°C) oven up to one hour before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 60g | 20% |
| Protein | 82g | 164% |
| Fat | 53g | 82% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 304mg | 101% |
| Sodium | 1607mg | 67% |
| Potassium | 1473mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3041IU | 61% |
| Vitamin C | 31mg | 34% |
| Calcium | 848mg | 85% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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