Chicken Milanese with Arugula (Print)
Crispy chicken cutlets served with arugula, tomatoes, parmesan, and lemon for a classic Italian-inspired meal.
# Ingredients:
→ Chicken
01 -
2 large boneless skinless chicken breasts (approximately 680 g total weight)
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Flour Coating
04 -
67 g all-purpose flour
05 -
0.5 teaspoon onion powder
06 -
0.5 teaspoon paprika
→ Egg Wash
07 -
2 large eggs, beaten until frothy
08 -
1 teaspoon Dijon mustard
09 -
1 tablespoon heavy cream (optional)
→ Breading
10 -
90 g Panko breadcrumbs
11 -
45 g freshly grated parmesan cheese
12 -
2 tablespoons freshly chopped parsley
13 -
0.5 teaspoon garlic salt
→ For Frying
14 -
5 tablespoons olive oil or vegetable oil (plus more as needed)
15 -
2 tablespoons unsalted butter
→ For Serving
16 -
Fresh arugula
17 -
Cherry tomatoes, halved
18 -
Shaved parmesan cheese
19 -
Lemon wedges
20 -
Fresh parsley, chopped
# Steps:
01 -
Combine the flour, onion powder, and paprika in a shallow bowl. In a second bowl, whisk eggs until frothy and blend in Dijon mustard and heavy cream if using. In a third bowl, mix Panko breadcrumbs, grated parmesan, chopped parsley, and garlic salt.
02 -
Slice each chicken breast in half horizontally to create two thin cutlets. Place between layers of plastic wrap and gently pound to a uniform 6 mm thickness using a meat tenderizer.
03 -
Pat chicken dry. Season both sides of each cutlet with salt and pepper. Dredge completely in the flour mixture, pressing flour into all crevices. Tap off excess.
04 -
Dip floured chicken in the egg mixture to coat. Slide off any excess egg using your fingers.
05 -
Press each cutlet into the breadcrumb mixture, coating thoroughly on all sides.
06 -
Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add breaded cutlets in batches without overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through, adjusting heat as necessary.
07 -
Remove fried cutlets with a slotted spatula. Set on a wire rack over a baking tray to maintain crispness, or transfer to a plate lined with paper towels.
08 -
Arrange fried chicken with arugula, tomatoes, and shaved parmesan. Garnish with chopped parsley and lemon wedges. Finish with freshly cracked black pepper.
# Additional Notes:
01 -
Pounding chicken thinly ensures fast, even cooking and a tender, restaurant-quality result.
02 -
Use a combination of butter and oil for both flavour and optimal crispiness when frying.
03 -
Fry the cutlets in batches, leaving space in the pan for crisp edges.
04 -
If making ahead, bread the chicken and freeze uncooked for up to 3 months; thaw before frying.
05 -
Store leftovers in an airtight container for up to 3 days or freeze after flash freezing for longer storage.