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Crispy Chicken Milanese with Arugula Salad

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A quick and easy recipe featuring thinly pounded chicken breasts breaded with panko and Parmesan, fried to a perfect golden crunch, served alongside a fresh, peppery arugula salad dressed with lemon vinaigrette.

Ingredients

Scale
  • 2 large chicken breasts, thinly pounded (about 1 lb / 450 g total)
  • ½ cup all-purpose flour (60 g)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (150 g)
  • ½ cup grated Parmesan cheese (50 g)
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Olive oil or vegetable oil, for frying (enough to cover pan bottom about ¼ inch / 0.6 cm deep)
  • 4 cups fresh arugula (about 120 g)
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • Pinch of salt
  • Freshly cracked black pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about ¼ inch (6 mm) thickness.
  2. Set up your breading station: In one shallow bowl, add the all-purpose flour and season with a pinch of salt and pepper. In the second bowl, beat the eggs. In the third, combine the panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
  3. Lightly dredge each chicken piece in flour, shaking off the excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture, making sure the coating sticks well. Set aside on a plate.
  4. Pour about ¼ inch (0.6 cm) of olive oil or vegetable oil into a large skillet. Heat over medium heat until shimmering but not smoking (about 350°F / 175°C). To test, drop a few breadcrumbs in – they should sizzle immediately.
  5. Carefully place the breaded chicken into the hot oil. Don’t overcrowd the pan; fry in batches if needed. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use tongs to flip gently to avoid breaking the crust.
  6. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Let it rest for 2 minutes.
  7. In a large bowl, whisk together the lemon juice, olive oil, salt, and pepper. Add the fresh arugula and toss gently until the leaves are evenly coated.
  8. Plate the crispy chicken Milanese with a generous handful of arugula salad on the side. Optionally, garnish with lemon wedges or shaved Parmesan.

Notes

Use panko breadcrumbs mixed with Parmesan for extra crunch and flavor. Maintain oil temperature around 350°F (175°C) for best results. Let chicken rest after frying to keep crust crispy. For gluten-free, substitute flour and panko with almond flour or gluten-free breadcrumbs. Avoid overcrowding the pan when frying.

Nutrition

Keywords: crispy chicken Milanese, arugula salad, panko breadcrumbs, Parmesan crust, quick dinner, easy chicken recipe, fried chicken, Italian chicken

Find it online: https://realityeats.com/crispy-chicken-milanese-recipe-easy-perfect-crunchy-arugula-salad/