Crispy Chicken Milanese Salad with Arugula and Tomato
Craving a crispy, golden brown dinner that packs bold flavors and is as simple to make as it is delicious? This Chicken Milanese Salad delivers just that! With perfectly seasoned, crispy chicken cutlets made with Parmigiano Reggiano and a refreshing lemony arugula salad, it’s the ultimate Italian classic that feels fancy but is easy enough for a busy weeknight. The combination of the juicy chicken and crisp greens, topped with fresh lemon, will have you craving this dish on repeat!
Chicken Milanese is a classic Italian recipe for a breaded chicken cutlet. These crispy cutlets are often served with a fresh arugula salad for a complete meal and an easy dinner!
This recipe is inspired by my Panko Chicken Cutlets, which are an absolute staple on my website! Another similar recipe is my chicken milanese pasta, which combines my chicken cutlets with a quick lemony pasta!
Why You’ll Love This Recipe
- Crispy and Flavorful: The panko and traditional breadcrumb mixture, paired with the rich Parmigiano Reggiano, creates the crispiest, most flavorful chicken cutlets.
- Simple yet Elegant: With just a few ingredients and straightforward steps, this easy chicken Milanese recipe comes together in no time and tastes like it came from an Italianrestaurant.
- Perfectly Balanced: The refreshing arugula salad with lemony dressing is the ideal complement to the rich, crispy chicken, making this a complete, satisfying meal.
Ingredients
Pictured above are the ingredients for my lemony arugula salad component to this dish. If you are looking for a visual of the ingredients for my chicken cutlets, head to my panko chicken cutlet page!
- Skinless Chicken Breasts: The base of the dish! Thin chicken cutlets cook quickly and evenly, creating a tender, juicy interior with a crispy, golden exterior. Use a meat mallet to even them out for the crispiest results.
- Panko Breadcrumbs and Traditional Breadcrumbs: This combination ensures a perfectly crispy coating with a slight crunch from the panko and heartier texture from the traditional breadcrumbs.
- Parmigiano Reggiano Cheese: A must-have for adding nutty, salty depth to the breading—this cheese makes the cutlets irresistible. Parmesan cheese is a game changer here!
- Garlic Powder & Italian Seasoning Blend: These flavor-packed spices infuse the chicken with rich, savory notes, taking it from good to great.
- Fresh Arugula: A peppery, refreshing green that adds contrast to the rich chicken, creating a balance of flavors in each bite.
- Cherry Tomatoes: Cherry tomatoes add a nice sweetness to the salad, and a great pop of color!
- Red Onion: I love the sharp bite that thinly sliced red onion gives the salad!
- Lemon Juice: A little lemon juice adds brightness and acidity to the homemade dressing for our chicken Milanese salad.
- Dijon Mustard: I always use dijon mustard in my homemade dressings – it adds a nice bite and bit of creaminess.
- Extra Virgin Olive Oil: Perfect for frying, adding richness to the chicken without overpowering the flavors.
Substitutions and Additions
- Avocado Oil for Olive Oil: If you prefer a neutral-flavored oil with a higher smoke point, avocado oil is a great substitute for frying the chicken.
- Parmesan for Parmigiano Reggiano: While Parmigiano Reggiano is the star here, you can use regular Parmesan in a pinch. But trust me, the quality of Parmigiano Reggiano is worth it for the best flavor.
- Fresh Lemon Wedges: A squeeze of lemon over the crispy chicken cutlets adds a fresh, tangy finish that brightens up the dish.
Step by Step Instructions
Prepare the Chicken: Flatten the chicken breasts slightly with a meat mallet to an even thickness (about 1/2 inch). Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a shallow bowl, combine the flour, garlic powder, and Italian seasoning blend. In another bowl, beat the eggs.
In a third shallow dish, mix together the panko breadcrumbs, traditional breadcrumbs, and Parmigiano Reggiano cheese.
Dredge each piece of chicken in the flour mixture..
Then, dip it in the egg wash, then coat it in the breadcrumb mixture, pressing gently to ensure an even coating.
Heat olive oil in a large skillet over medium-high heat.
Fry the chicken for about 4–5 minutes per side, until golden brown and cooked through.
Remove from the skillet and set aside to rest for a few minutes before slicing.
Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, pepper, and minced garlic in a small bowl. Drizzle the dressing over the salad and toss gently to coat.
Serve: Arrange the salad on plates, topping each with slices of the crispy chicken. Garnish generously with shaved Parmigiano Reggiano.
Tips and Notes
- Use a Meat Mallet: To ensure even cooking and perfect crispy edges, use a meat mallet to flatten the chicken breasts to an even thickness (about 1/2 inch).
- Fry in a Single Layer: When frying, cook the chicken cutlets in a single layer in the pan to avoid overcrowding, ensuring they crisp up beautifully.
- Monitor the Temperature: Use an instant-read thermometer to check the internal temperature of the chicken. The goal is 165°F for a perfectly juicy, fully cooked cutlet.
- Drain Excess Oil: After frying, let the chicken rest on a wire rack or paper towels to drain any excess oil, keeping the breaded cutlets crisp.
- Don’t Skip the Resting: Allow the chicken to rest for 2-3 minutes before slicing so the juices redistribute and stay locked in.
If you don’t have a meat mallet, there are several kitchen tools you can use to tenderize and flatten chicken breasts:
- Rolling Pin: Lay the chicken breast between two sheets of plastic wrap or parchment paper and gently roll over it with a rolling pin until it’s evenly flattened.
- Heavy Pan or Skillet: Use the bottom of a large skillet or heavy pan to pound the chicken. Just be sure to use a large skillet with a solid base to ensure even pressure.
- Wine Bottle or Jar: A wine bottle or even a jar can serve as a makeshift tenderizer. Just be gentle to avoid breaking the glass, and always use a protective layer like plastic wrap or parchment paper to prevent sticking.
- The Back of a Knife or Cleaver: If you don’t mind a little more work, you can use the back of a chef’s knife or cleaver to press down on the chicken.
Serving Suggestions
- Wine Pairing: A crisp Sauvignon Blanc or light Pinot Grigio will complement the freshness of the salad and balance the richness of the chicken perfectly.
- Side Dishes: Serve with roasted vegetables, or maybe a pasta to beef up this meal!
- As a Sandwich: Layer the chicken cutlets and fresh arugula salad on your favorite bread (I love ciabatta) for a yummy sandwich! Would be delicious on some no-knead focaccia bread!
Storage and Reheating Instructions
- Leftover Chicken: If you have any leftover chicken, store it in an airtight container for up to 3 days. Reheat it in a large skillet over medium heat to restore the crispy coating.
- Salad: Keep the salad and dressing separate if you have leftovers to avoid sogginess. Store the salad in a plastic wrap or airtight container in the fridge for 1-2 days for the freshest flavor.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Chicken Milanese Salad with Arugula and Tomato
Equipment
- Shallow Bowls (3)
- large skillet
- Instant-read thermometer (optional)
- cutting board
- Small bowl for dressing
Ingredients
For the Chicken:
- 2 chicken breasts boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 2 large eggs beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup traditional breadcrumbs
- 1/4 cup Parmigiano Reggiano cheese finely grated (required!)
- 1/4 cup oil for frying can use olive oil, vegetable oil or avocado oil)
For the Salad:
- 4 cups mixed greens arugula, spinach, and/or butter lettuce
- 1/2 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup shaved Parmigiano Reggiano
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 clove garlic minced (optional)
Instructions
Prepare the Chicken:
- Use a meat mallet or back of a pan to flatten the chicken breasts to an even thickness (about 1/2 inch).
- Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning blend. In another shallow bowl, beat 2 large eggs.
- In a third shallow dish, mix together 1/2 cup panko breadcrumbs, 1/2 cup traditional breadcrumbs, and 1/4 cup Parmigiano Reggiano cheese.
- Dredge each piece of chicken in the flour mixture, dip it in the egg wash, and then coat it in the breadcrumb mixture, pressing gently to ensure an even coating.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the chicken for about 4–5 minutes per side, until golden brown and cooked through (use an instant-read thermometer to check the internal temperature reaches 165°F if needed). Remove the chicken from the skillet and set aside to rest for a few minutes before slicing.
Assemble the Salad:
- In a large bowl, combine 4 cups mixed greens, 1/2 cup cherry tomatoes (halved), and 1/4 red onion (thinly sliced).
- In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, salt, and pepper to taste. Add 1 clove minced garlic (optional) for extra flavor.
- Drizzle the dressing over the salad and toss gently to coat.
Serve:
- Arrange the salad on plates and top with slices of the crispy chicken.
- Garnish generously with 1/4 cup shaved Parmigiano Reggiano.