Why Make This Recipe
Chicken Milanese with Tomato Arugula Salad is a delightful dish that brings together crispy, golden chicken and a fresh, tangy salad. This meal is not only satisfying but also surprisingly easy to prepare. It’s a classic Italian dish that can impress your family or guests. Plus, it’s a great way to enjoy fresh vegetables paired with delicious chicken.
How to Make Chicken Milanese with Tomato Arugula Salad
Ingredients
- 2 1/2 cups homemade or panko breadcrumbs
- 2 cloves garlic (finely minced)
- 3 tablespoons finely minced fresh parsley
- 1/4 teaspoon kosher salt (plus more for seasoning)
- 1/4 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
- 2-3 cups assorted heirloom tomatoes (cut into 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
- 1/2 cup extra virgin olive oil
- 8 ounces fresh arugula (cleaned and dried)
- 1/2 cup loosely packed fresh basil leaves
- 4 ounces Parmigiano Reggiano or Grana Padano (shaved with a vegetable peeler)
- Lemon wedges for serving
Directions
For the Chicken:
- Set up three bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with minced garlic, parsley, salt, pepper, and half of the grated parmesan.
- Take each chicken slice, dip it in flour, then in the egg, and finally coat it with the breadcrumb mixture. Make sure it’s fully covered.
- Heat the oil in a large pan over medium heat. Once hot, add the chicken in batches, frying until golden brown, about 3-4 minutes per side. Remove and place on paper towels to drain.
For the Salad:
- In a large bowl, combine tomatoes, smashed garlic, lemon juice, salt, pepper, and extra virgin olive oil.
- Gently mix in the arugula and basil leaves.
- Add the remaining parmesan cheese and toss lightly.
Serving:
- Serve the crispy chicken with the tomato arugula salad on the side.
- Enjoy with lemon wedges for an extra zesty touch!
How to Serve Chicken Milanese with Tomato Arugula Salad
This dish is best served warm. Place the Chicken Milanese on a plate and top it with a generous portion of the tomato arugula salad. Squeeze fresh lemon juice over the top for added flavor. You can also serve with crusty bread or lemon wedges on the side.
How to Store Chicken Milanese with Tomato Arugula Salad
Store any leftovers in an airtight container. The chicken can be kept in the fridge for up to 3 days. The salad is best consumed fresh, but if you have leftovers, keep the dressing separate to prevent the arugula from wilting.
Tips to Make Chicken Milanese with Tomato Arugula Salad
- Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
- You can add other herbs like oregano or thyme to the breadcrumb mixture for extra flavor.
- If you prefer a lighter option, you can bake the chicken instead of frying it.
Variation
You can substitute chicken with eggplant for a vegetarian option. Prepare the eggplant in the same way, coating it in the breadcrumb mixture and frying or baking until golden.
FAQs
1. Can I make the Chicken Milanese ahead of time?
Yes, you can prepare the chicken, coat it, and refrigerate it a few hours before frying. Just make sure to bring it back to room temperature before cooking.
2. What type of chicken should I use?
Boneless, skinless chicken breasts are ideal, but you can also use thighs if you prefer darker meat.
3. Can I use store-bought breadcrumbs?
Yes, panko breadcrumbs can be purchased at the store and are perfect for achieving a crispy texture.
Chicken Milanese with Tomato Arugula Salad
Ingredients
For the Chicken
- 2.5 cups homemade or panko breadcrumbs
- 2 cloves garlic (finely minced)
- 3 tablespoons finely minced fresh parsley
- 0.25 teaspoon kosher salt plus more for seasoning
- 0.25 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 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
- 0.5 cup extra virgin olive oil
- 8 ounces fresh arugula (cleaned and dried)
- 0.5 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
- Set up three bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with minced garlic, parsley, salt, pepper, and half of the grated parmesan.
- Take each chicken slice, dip it in flour, then in the egg, and finally coat it with the breadcrumb mixture. Make sure it's fully covered.
- Heat the oil in a large pan over medium heat. Once hot, add the chicken in batches, frying until golden brown, about 3-4 minutes per side. Remove and place on paper towels to drain.
For the Salad
- In a large bowl, combine tomatoes, smashed garlic, lemon juice, salt, pepper, and extra virgin olive oil.
- Gently mix in the arugula and basil leaves.
- Add the remaining parmesan cheese and toss lightly.
Serving
- Serve the crispy chicken with the tomato arugula salad on the side.
- Enjoy with lemon wedges for an extra zesty touch!