Chicken Milanese is an absolute classic Italian dish that is perfect any day any time of year. You’ve got all your bases covered – a crunchy bed of arugula, juicy delicious tomatoes, and a crispy chicken cutlet. It truly hits all the cravings and is such an easy meal to prepare. You can even prepare the chicken cutlet and freeze them (cooking them only halfway) then defrost for an easy weeknight meal. All you have to do is prepare the tomatoes and arugula!
Chicken Milanese
Ingredients
- 1 beefsteak tomato, diced
- 1/2 small white onion, diced
- 1/2 bunch fresh parsley, chopped
- 1 clove garlic, grated
- 3 tbsp extra-virgin olive oil, plus more for dressing the arugula
- 2 lbs chicken breast
- 2 eggs
- 1 cup flour
- 3-4 tsp kosher salt, divided I used GF flour
- 1 tsp freshly ground black pepper
- 1 1/2 cups Italian seasoned bread crumbs I use Aleia's GF Italian Seasoned bread crumbs
- 1 cup oil
- 8 oz arugula
- balsamic vinegar
- flakey sea salt
- 1 lemon
Instructions
- Combine chopped onions, tomatoes, chopped parsley, grated garlic, 3 tbsp of extra-virgin olive oil, and 1-2 tsp salt. Mix well and taste for salt and set aside. The longer it sits, the more juices the tomatoes will release.
- Thinly slice your chicken breasts and or pound them so they're 1/2" thick.
- Add your egg, flour (plus 2 tsp of salt and 1/2 tsp freshly ground pepper), and bread crumbs into 3 separate dishes.
- First, dredge your chicken in the flour, then dip it in egg, and finally coat it in breadcrumbs. Continue until all your chicken is breaded.
- Add oil to a skillet over medium-high heat and wait until it's 350°F. If you do not have an instant-read thermometer, heat the oil for 4-5 minutes covered then test it with the tip of a piece of chicken. Once it immediately sizzles, it's ready.
- Once your chicken is in the oil, cook for 2-3 minutes on each side or until the breadcrumbs are golden then flip and cook on the other side.
- Place the chicken on a plate covered with paper towels and continue cooking the rest of the chicken.
- Add arugula to a bowl and drizzle with oil and vinegar and a few pinches of salt. Toss to coat.
- Plate with arugula on the bottom, a chicken cutlet, and tomatoes on top. Then squeeze fresh lemon juice on top and sprinkle with flakey sea salt and enjoy!