Easy Chicken Milanese (With THE BEST Creamy Lemon Arugula Salad)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
Italian, American, International
Easy Chicken Milanese (With THE BEST Creamy Lemon Arugula Salad)
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This chicken milanese and arugula salad recipe is crispy chicken cutlets coated with lemony fresh herbs, then pan fried until golden brown. Paired with a creamy lemon and garlic arugula salad, this is a complete meal that is both light and refreshing. Perfect for a quick weeknight dinner or a special weekend meal!
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Ingredients
For the chicken
- 4 chicken breast thin, boneless and skinless
- 1½ cup flour
- ¼ cup parsley finely chopped, fresh
- ¼ cup Parmesan Cheese grated
- lemon from ½ lemon, zest
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 2 large egg
- 2-3 tbsp olive oil
For the arugula salad
- 2 tbsp olive oil
- 3 garlic minced, cloves
- 1 tsp Dijon mustard
- 2 tbsp sour cream
- salt to taste
- black pepper to taste
- lemon plus additional juice for serving, juice and zest from 1/2 lemon
- ½ cup cherry tomato halved
- 2 cups arugula
Instructions
For the chicken
- Paper towel dry the thin chicken breasts (be sure to butterfly and pound thin if you bought thick ones).
- Place the flour in a shallow dish and add in fresh parsley, lemon zest, parmesan cheese, Italian seasoning, garlic powder and salt and pepper to taste; mix well to combine.
- Place the eggs and 1 tablespoon water in another shallow dish and whisk well to combine.
- Dip each piece of chicken in the flour mixture, then the egg mixture, then back into the flour.
- Heat the olive oil in a large skillet over medium high heat. Add the chicken cutlets in a single layer.
- Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley and a splash lemon juice if desired.
For the arugula salad
- Into a medium sized bowl, whisk together olive oil, minced garlic, Dijon mustard, sour cream, lemon zest, salt and pepper to taste. Mix in and coat the arugula and cherry tomatoes. Sprinkle over the lemon juice.
- Arrange the salad on top of, or next to the chicken as a side. Serve immediately.
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