Chicken Milanese with Grilled Lemon and Arugula

sliced crispy chicken over arugula with grilled lemon

Chicken Milanese with Grilled Lemon and Arugula

Keep this recipe for when you don't know what to make! Crispy, thin pieces of chicken milanese are a crowd pleaser in our house and the arugula salad comes together in just minutes!

Course Main Dish

Cuisine Italian

Keyword chicken milanese, crispy thin chicken bread, grilled lemon salad, pan fried chicken

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 793kcal

Ingredients

Chicken Milanese

1 pound chicken breast sliced into 4 cutlets
½ cup all purpose flour
1 cup plain breadcrumbs
¼ cup parmesan cheese grated
1 teaspoon italian seasoning
½ teaspoon garlic powder
2 large eggs
½ cup oil for pan frying canola, avocado, or vegetable oil
salt and pepper for seasoning

Grilled Lemon and Arugula Salad

5 ounces baby arugula
2 tablespoons extra virgin olive oil
2 meyer lemons grilled
2 ounces shaved parmesan cheese about ½ cup
3 tablespoons sliced almonds
salt and pepper for seasoning

Instructions

Chicken Milanese

Slice the chicken into thin cutlets.
Set up your dredging station with plates or low bowls. Fill one with all purpose flour, another with well-beaten eggs, and in the third combine the breadcrumbs, parmesan cheese, italian seasoning, and garlic powder.
Working one piece of chicken at a time, coat with flour (shake off excess), then egg wash (letting excess drip off), and then coat with breadcrumbs while pressing gently into the breadcrumb mixture.
Heat your neutral oil over medium high heat in a large skillet until the oil shimmers. Working in batches if needed, cook the chicken pieces 4 to 6 minutes each side until golden brown and cooked through. Transfer cooked pieces to a paper towel lined plate until all the pieces of chicken are cooked.
Season the cooked chicken with a sprinkle of salt and black pepper. Slice and serve alongside grilled lemon and arugula salad.

Grilled Lemon and Arugula Salad

Heat a seasoned grill pan over high heat - or use an outdoor grill and brush the grill grates lightly with oil. Slice the lemons in half and grill over high heat for about 4 to 5 minutes until the fruit starts to caramelize where the grill marks are.
Spread the arugula in a large bowl or on a large platter. Remove any visible seeds from the lemons and squeeze over the arugula. Drizzle with extra virgin olive oil. Season with salt and pepper and top with shaved parmesan cheese and almond slices.

Notes

Chicken milanese cutlets can be cooked in the air-fryer instead of pan fried. Cook at 400°F for 10 minutes, flipping half way.
Chicken pieces can be served whole or sliced.
Regular lemons can be substituted for Meyer lemons if they're unavailable.

Nutrition