why make this recipe
Chicken Milanese with Tomato Arugula Salad is a delightful dish that brings together the crunch of perfectly breaded chicken and the freshness of a vibrant salad. This recipe offers a quick yet impressive meal that you can serve for a family dinner or a casual lunch. The combination of crispy chicken and juicy tomatoes, paired with peppery arugula, keeps every bite interesting and satisfying. Plus, it’s a great way to use seasonal produce!
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:
- In a bowl, combine breadcrumbs, minced garlic, parsley, kosher salt, pepper, and half of the parmesan cheese.
- In another bowl, beat the eggs. Place the flour in a third bowl.
- Dip each chicken breast slice first in flour, then in the beaten eggs, and finally in the breadcrumb mixture to coat well.
- Heat oil in a skillet over medium heat. Fry the breaded chicken slices until golden brown on both sides. Transfer to a paper towel-lined plate to drain.
For the Salad and Serving:
- In a large bowl, combine the heirloom tomatoes and smashed garlic. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste.
- Add arugula and basil leaves to the bowl and toss gently to combine.
- Serve the crispy chicken alongside the tomato arugula salad. Top the chicken with remaining parmesan cheese and serve with lemon wedges.
how to serve Chicken Milanese with Tomato Arugula Salad
Serve the Chicken Milanese hot, with a generous portion of Tomato Arugula Salad on the side. You can also place lemon wedges on the plate for a zesty kick. This dish is perfect for a light lunch or a hearty dinner.
how to store Chicken Milanese with Tomato Arugula Salad
Store any leftover Chicken Milanese in an airtight container in the refrigerator for up to 3 days. Keep the salad separate and store it in another container. Reheat the chicken in a skillet to retain its crispiness.
tips to make Chicken Milanese with Tomato Arugula Salad
- Use fresh breadcrumbs for an even better texture.
- Make sure the oil is hot before adding the chicken to achieve a crispy crust.
- Experiment with different herbs in the salad, like mint or cilantro, for a twist on flavor.
variation
You can easily make a healthier version by baking the chicken in the oven instead of frying. Additionally, if you prefer, you can substitute the chicken with eggplant or zucchini for a vegetarian option.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and will result in a juicier dish.
2. What if I can’t find heirloom tomatoes?
You can use grape tomatoes or any good-quality tomato available to you.
3. Can this recipe be made ahead of time?
You can prepare the chicken and salad ingredients separately and assemble them just before serving for the best texture and flavor.