0 from 114 votes
Chicken Milanese with Tomato Arugula Salad
This recipe for Chicken Milanese is truly the BEST you will ever have. Crispy breaded Italian chicken cutlets get topped with a lemony arugula tomato salad and shaved Parmigiano Reggiano cheese. It's a simple and delicious Italian dinner that will have you coming back for seconds (and thirds).
Prep Time
40 mins
Cook Time
40 mins
Servings: 4 servings
Calories: 1051 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
For the Chicken
- 2 ½ cups homemade or panko breadcrumbs
- 2 cloves garlic finely minced
- 3 tablespoons finely minced fresh parsely
- ¼ teaspoon kosher salt plus more for seasoning
- ¼ teaspoon freshly ground pepper plus more for seasoning
- 1 cup finely grated Parmesan cheese divided
- 3 large eggs
- 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 assorted heirloom tomatoes cut into a large pieces, or cherry tomatoes cut in half
- 1 clove garlic smashed with the side of your knife
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper to taste
- ½ cup extra virgin olive oil
- 8 ounces fresh arugula cleaned and dried
- ½ cup loosely packed fresh basil leaves
- 4 ounces Parmigiano Reggiano or Grana Padano shaved with a vegetable peeler
- lemon wedges for serving
Instructions
For the Chicken:
For the Salad and Serving:
Notes
- Use really good tomatoes, olive oil and parmesan - it makes a difference!
- Let the tomatoes marinate an hour or two before serving to let the flavors meld, but don't add the basil right before.
- Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then an empty plate to hold the breaded chicken.
- When breading the chicken, use tongs or a fork to keep your hands clean. If you prefer to use your hands try to keep one hand wet and one hand dry to avoid breading your fingers.
- Let the breaded chicken rest for about 30 minutes before you fry it to help the breading stick.
- For easier clean-up, place a wire rack over a sheet pan that's been lined with aluminum foil.
- Don't overcrowd the pan when frying. I try not to fry more than two at a time, but depending on your pan you may only be able to fit one.
- You can keep the fried chicken cutlets warm in a 250 degree oven for up to an hour before serving.
Nutrition Information
Calories
1051kcal
(53%)
Carbohydrates
60g
(20%)
Protein
82g
(164%)
Fat
53g
(82%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Trans Fat
0.04g
Cholesterol
304mg
(101%)
Sodium
1607mg
(67%)
Potassium
1473mg
(42%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3041IU
(61%)
Vitamin C
31mg
(34%)
Calcium
848mg
(85%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1051
% 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.