Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a delightful dish that combines crispy, golden-brown chicken with a refreshing, peppery salad.

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a perfect balance of crispy, golden-brown chicken paired with a fresh, peppery salad. The combination of tender chicken coated in a crunchy breadcrumb crust and a light, refreshing arugula salad is not only delicious but also incredibly satisfying. Whether you're looking for a quick weeknight dinner or an impressive meal to serve guests, this dish is versatile and easy to make. The simple yet vibrant lemon dressing enhances the freshness of the arugula, while the chicken adds a savory, satisfying element to the plate.

What makes this recipe truly irresistible is its ability to offer both indulgence and lightness in one dish. The crispy texture of the chicken contrasts beautifully with the crisp greens, while the citrusy dressing adds a burst of brightness. It's a meal that's both comforting and refreshing, making it a go-to for any occasion. Plus, it's easily customizable to suit dietary preferences and available ingredients, ensuring that you can enjoy a delicious, flavorful meal with minimal effort.

Enjoy!

What Ingredients do I need?

• Proteins:  
• 4 boneless, skinless chicken breasts (about 6 ounces each)

• Dry Goods:
• plain panko breadcrumbs
• all-purpose flour
• Coarse salt 
• Ground pepper 

• Dairy:
• 2 large eggs

• Oils & Vinegars:
• olive oil 

• Produce:
• 2 lemons 
• 5 ounces baby arugula
• 1 cucumber 
• fresh dill

Substitutions and Variations

Substitutions

• Chicken Breast: Substitute with chicken thighs (boneless, skinless) turkey breast , veal or pork cutlets

• Panko Breadcrumbs: Substitute with regular breadcrumbs, crushed cornflakes, ground almonds, or crushed crackers (e.g., Ritz)

• Arugula:  Substitute with Spinach, Mixed greens, Baby kale, or Watercress 

• Lemon Juice:  Substitute with vinegar (white wine, apple cider, or balsamic), lime juice , or orange juice.

• Cucumber:  Substitute with celery, zucchini, or radishes 

Variations

• Garnishes:  Include shaved Parmesan, cherry tomatoes, or even a drizzle of balsamic glaze, adding layers of flavor and texture.

• Caprese Chicken Milanese: Top the cooked chicken with fresh sliced mozzarella, ripe tomatoes, and a drizzle of balsamic glaze. Serve the arugula salad on the side or mixed into the dish.

• Chicken Milanese with Avocado & Mango Salad:  Instead of arugula, toss together mixed greens with sliced avocado, fresh mango, and a light citrus vinaigrette. Top with the crispy chicken breast for a tropical twist.

• Lemon & Herb Chicken Milanese:  Instead of just plain breadcrumbs, mix in finely chopped fresh herbs like rosemary, thyme, or basil into the breading. Marinate the chicken breasts with olive oil, lemon zest, and garlic for an hour before breading and frying.

• Spicy Chicken Milanese:   Add chili flakes, paprika, or cayenne pepper to the breading mixture for a spicy kick. You can also mix some chili powder or smoked paprika into the olive oil dressing for the arugula salad.

• Chicken Parmesan Milanese:  After frying the chicken, top each breast with marinara sauce and a generous amount of shredded mozzarella cheese. Return it to the oven for a few minutes until the cheese melts and becomes bubbly. Serve with the arugula salad on the side or on top.

Kitchen Tips and Notes

• Gluten-Free Chicken Milanese:  Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. Use a gluten-free flour blend for the dredging step.

• Pound the Chicken Evenly:  Use a meat mallet to pound the chicken breasts to an even thickness (about ½ inch). This helps them cook more evenly and quickly, resulting in a tender interior and crispy exterior.

• Proper Breading Technique:  Dredging Order: First, coat the chicken in flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Press the breadcrumbs into the chicken gently to ensure a good coating.

• Double Dipping (optional): For an extra-crispy crust, dip the chicken back into the egg and breadcrumbs after the first coating. This will create a thicker, crunchier crust.

• Season the Breading:  Don't forget to season your flour, eggs, and breadcrumbs with salt and pepper. Adding a pinch of garlic powder, paprika, or dried herbs to the breadcrumbs can also enhance the flavor of the chicken.

• Fry in Batches:  Avoid overcrowding the pan to ensure the oil stays hot and the chicken fries evenly. Fry the chicken in batches, and make sure to keep the heat at medium-high to get a crispy, golden crust.

• Drain on Paper Towels:  After frying, place the chicken on a plate lined with paper towels to absorb excess oil and maintain the crispiness.

• Dress Right Before Serving:  Dress the salad just before serving to prevent the arugula from wilting. Toss gently to coat the greens without bruising them.

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Chicken Milanese with Arugula Salad


serves 4

1 ¼ cups plain panko
⅓ cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
¼ cup plus olive oil
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 cucumber, peeled and sliced

2-3 stems of fresh dill, chopped

Pat the chicken breasts dry with paper towels. Pound them to an even thickness of ½ inch using a meat mallet or rolling pin (place them between two sheets of plastic wrap or parchment paper). 

Place the flour in a shallow dish and season with a pinch of salt and pepper.  Add the beaten eggs to another dish.  In a third dish, add the panko breadcrumbs.  Dredge each chicken breast in the flour, shaking off any excess.  Dip it into the beaten eggs, allowing excess to drip off.  Coat it in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate.

Heat ¼ cup olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts.  Cook for about 3–4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (75°C).  Transfer to a plate lined with paper towels to drain excess oil.

In a large bowl, combine the baby arugula and cucumber slices. Drizzle with 2 tablespoons fresh lemon juice, 1–2 tablespoons olive oil, half of the chopped dill, and a pinch of salt and pepper. Toss gently to combine.

Plate each chicken breast and top with the remaining chopped dill.  Add a portion of the arugula and cucumber salad on the side.  Garnish with lemon wedges for squeezing over the chicken.

Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

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Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

Savor the Flavor

Treat yourself to a culinary delight with this artisan pizza, topped with Italian-seasoned ground turkey, tender zucchini, and fresh spinach, all nestled on a creamy bed of ricotta cheese. With each bite, you’ll be transported to flavor heaven.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

This artisan pizza is a feast for the senses and a delightful twist on traditional flavors. The Italian-seasoned ground turkey offers a savory richness that pairs perfectly with the tender crunch of zucchini and the earthy freshness of spinach. Each bite is made even more satisfying by a luscious layer of creamy ricotta cheese, adding depth and balance to the taste experience. It's the perfect dish for those who appreciate a blend of wholesome ingredients and bold flavors, offering a satisfying meal that is both comforting and gourmet. Treat yourself or impress guests with this unique and memorable culinary creation!

Creating this artisan pizza is as simple as it is satisfying, using common ingredients you likely already have in your kitchen. With Italian-seasoned ground turkey, fresh zucchini, spinach, and creamy ricotta cheese, you'll find that this recipe comes together effortlessly. Simply brown the turkey and zucchini with a few staple seasonings, add in the vibrant spinach, tomato sauce, and herbaceous basil, and use a creamy spread of ricotta as the base. The result is a fresh, homemade pizza that’s ready to bake and enjoy without fuss. Ideal for busy weeknights or spontaneous gatherings, this recipe makes gourmet eating easy and accessible!

Enjoy!

What Ingredients do I need?

Cooking Essentials:

• Olive oil

Protein:

• Ground turkey

Seasonings & Spices:

• Italian seasoning
• Garlic powder
• Onion powder
• Red pepper flakes

Fresh Produce:

• Zucchini
• Baby spinach
• Fresh basil

Base:

• Pita bread

Sauce & Cheese:

• Tomato sauce
• Ricotta cheese

Substitutions and Variations

For a personalized twist on this delicious artisan pizza, consider these substitutions and variations:

• Protein Variations: Swap the Italian-seasoned ground turkey for ground chicken, lean beef, or even plant-based crumbles for a vegetarian option. If you prefer seafood, cooked shrimp or smoked salmon can bring a new dimension to your pizza.

• Vegetable Alternatives: Instead of zucchini, try using sliced mushrooms, bell peppers, or eggplant. You can also mix in kale, arugula, or Swiss chard for different leafy green flavors.

• Cheese Substitutes: If ricotta isn't your favorite, try using goat cheese for a tangier taste, mozzarella for a classic stretch, or feta for a salty twist. For a vegan option, opt for dairy-free ricotta alternatives.

• Base Swaps: Pita bread can be swapped for a cauliflower crust, naan, flatbread, or even a homemade dough if you're feeling ambitious.

• Seasoning Adjustments: Adjust the spice level by adding more red pepper flakes or including a dash of smoked paprika. You can also incorporate a sprinkle of dried oregano or thyme for an extra herbal touch.

Kitchen Tips and Notes

Here are some helpful kitchen notes and tips for preparing this artisan pizza:

• Prep Ahead: Wash, chop, and prep all ingredients ahead of time for smoother assembly and cooking. Ground turkey can be seasoned and browned in advance, then refrigerated for up to 24 hours.

• Crisping the Crust: To get a crispy base, toast it in the oven for a few minutes before adding your toppings. 

• Uniform Slices: For even cooking, slice the zucchini thinly and uniformly. This ensures that all pieces cook through and retain a pleasant texture.

• Herb Handling: Add the fresh basil after the pizza is baked to preserve its aroma and vibrant flavor. High heat can quickly dull basil’s delicate notes.

• Customizable Spices: Adjust seasoning levels based on your taste. Adding a pinch of red pepper flakes or a dash of Italian seasoning directly onto the finished pizza can enhance flavor.

• Baking Tip: Preheat the oven to ensure consistent cooking and crispy edges. 

• Melty Cheese Bonus: If you prefer a melty cheese layer, consider adding shredded mozzarella or provolone along with the ricotta for a bubbly, golden top.

• Portion Control: Pita-sized pizzas are perfect for individual servings. Consider letting everyone assemble their own for a fun, customizable pizza night.

With these tips, you'll elevate your pizza-making experience and end up with a satisfying, flavorful result every time!

More Pita and Flatbread Pizzas to Make:

• Naan Pizzas: Options include Pesto Chicken or Classic Pepperoni
• Zucchini and Sausage Flatbread Pizza
• Grilled Veggie Naan Pizza
• Farmer's Market Pizza: A delightful mix of seasonal produce
• Margherita Pita Pizza: Featuring fresh basil, mozzarella, and tomatoes
• Corn and Prosciutto Flatbread Pizza
• Roasted Tomato & Spinach Flatbread Pizza

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Turkey, Zucchini, Spinach, & Ricotta Pita Pizza


serves 3


2 Tablespoons olive oil
1 1b ground turkey
1 1/2 - 2 medium zucchini, trimmed and small diced
2 Tablespoons Italian seasoning
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon salt
2 pinches red pepper flakes
3 pita breads
9 fresh basil leaves
3/4 cup tomato sauce
2 cups (about 2 1/2 ounces) baby spinach
8 oz container of ricotta cheese (will use less than the container)

How to Make It

1. Preheat the Oven
   Preheat your oven to 450°F.

2. Cook the Filling
   Heat a large skillet over medium-high heat. Add olive oil and, once hot, add diced zucchini, ground turkey, Italian seasoning, garlic powder, onion powder, red pepper flakes, and salt. Cook until turkey is browned and zucchini is tender.

3. Prepare the Pita Crusts
   While the turkey mixture is cooking, place pita breads on a baking sheet and bake in the oven for about 5 minutes, flipping halfway through, until slightly crispy.

4. Add Flavor
   Stack the basil leaves, roll them up, and thinly slice into ribbons. Add tomato sauce and half of the basil to the turkey mixture, stirring well. Add spinach and stir until wilted, then remove skillet from heat.

5. Assemble the Pizzas
   Spread each pita with a generous layer of ricotta cheese. Top with the turkey mixture and add small dollops of ricotta on top. Return the pitas to the oven and bake for 6-7 minutes until the pizzas are warmed and the cheese is slightly melted.

6. Finish and Serve
   Remove from the oven, sprinkle with reserved basil ribbons, cut into wedges, and serve hot.