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.
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
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.
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).
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.
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