Chicken Milanese Topped with Arugula Salad

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Chicken Milanese Topped with Arugula Salad

This chicken milanese is a 30-minute dish! Add a little arugula salad on top. You can also use veal chops with this recipe. If using a veal chop, ask your butcher to butterfly it for you.

You can also prepare this dish gluten free by using GF breadcrumbs. You can also prepare this as a paleo recipe by using almond meal and adding more dried Italian herbs for the same great taste!



  • Ingredients for the Chicken
  • 2 whole boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 3/4 cup Italian seasoned breadcrumbs
  • 2 tablespoons fresh parsley or 1 teaspoon dried parsley
  • 1/4 cup pecorino romano cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • Olive oil, for frying
  • -----------------------------------
  • Ingredients for the Salad
  • 2 to 4 cups fresh arugula
  • 2 ripe summer tomatoes, cored and cut into wedges
  • 1 small red onion, thinly sliced
  • 1 tomato sliced into rounds
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. Directions for the Chicken

    1. Cut the breasts into halves, and trim away any cartilage or visible fat. Lay the chicken pieces out on plastic wrap, cover with another sheet of plastic, and pound to about 1/3 inch thick using a mallet (or rolling pin). Put on a plate.
    2. Season the chicken with salt and pepper. Set out two shallow bowls. In the first bowl, add the beaten eggs; in the second bowl, add the breadcrumbs, parsley, and pecorino cheese. Dredge the chicken pieces in the eggs, then dip them into the breadcrumb mixture and coat completely.
    3. As you finish breading, put the chicken on a rack. You can prep the chicken this far a few hours in advance. Set the rack on a baking sheet, cover loosely with wax paper, and refrigerate.
    4. Set a large sauté pan over medium-high heat and fill with about 1/3 inch oil. Heat until the oil is shimmering. Fry the chicken 2 pieces at a time until golden brown on each side, and drain on a plate lined with a paper towel.
  2. Directions for the Salad

    1. In a large bowl, add the arugula, then the tomatoes and onion, and spoon on the extra-virgin olive oil; season with salt and pepper. Toss to get the salad coated with oil and lemon juice. Taste a bit of the arugula for any additional seasonings.
    2. To serve, put a chicken cutlet in the middle of each plate and top with a big heap of salad. Add a lemon wedge if you have any left.

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