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Under 30 Minutes

Under 30 Minutes

Chicken Milanese with Arugula Salad

The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 1 1/4 cups plain dried breadcrumbs
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
  • 5 ounces baby arugula
  • 1 small red onion, thinly sliced

Directions

  1. Step 1

    Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.

  2. Step 2

    One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.

  3. Step 3

    Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

  4. Step 4

    In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Source
Everyday Food, May 2008

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Reviews (13)

  • 27 Jul, 2012

    Family favorite! So easy and delicious. Be careful when toasting the breadcrumbs...going over by just a minute can be the difference between delicious and burnt. Set your timer for the 6 minutes and check. All in all a delicious meal! I recently paired it with the Lemony Smashed Potatoes (also on this site) and it was great!

  • 4 Oct, 2011

    This is now my husband's favorite dinner! It's healthy and delicious. Highly recommend this one.

  • 27 Jun, 2011

    This is a wonderful, gourmet salad. I never get tired of it. Make sure you use organic arugula (we get ours at Trader Joes)
    Love the lemon!! Thanks Martha. Come visit my I LOVE VINTAGE at http://ilovevintage.org

  • 29 Apr, 2010

    I just finished making this recipe. It is delicious and flavorful! I followed the recipe closely and I even found the chicken at the store already thinly sliced it's fast and easy and actually pretty fun to make! The textures work very well together!

  • 29 Apr, 2010

    I just finished making this recipe. It is delicious and flavorful! I followed the recipe closely and I even found the chicken at the store already thinly sliced it's fast and easy and actually pretty fun to make! The textures work very well together!

  • 29 Apr, 2010

    This was the blandest chicken I have ever had! Put some spices in the flour to give it some taste. The salad was good but not the chicken.

  • 29 Apr, 2010

    This was the blandest chicken I have ever had! Put some spices in the flour to give it some taste. The salad was good but not the chicken.

  • 28 Feb, 2009

    This continues to be one our favorite quick meals. Try arugula, with the lemon and red onion dressing it is extremely tasty along side the crispy chicken breast. We hadn't had arugula before I made this and now it's one of our favorites!

  • 4 Aug, 2008

    My husband really enjoyed this dish. I love arugula but I wasn't too sure he would like it. I used Italian Seasoned Breadcrumbs instead and didn't toast them in the oven, saving about 1/4 cup of Olive Oil on my food. It still turned out great!

  • 12 Jun, 2008

    I made this for my family and they just loved it. I let the arugula marinate in the onion and lemon juice for an hour and that enriched the flavor of the salad. In fact, the red onion and arugula salad has become a favorite over night at my house!

  • 12 Jun, 2008

    I made this for my family and they just loved it. I let the arugula marinate in the onion and lemon juice for an hour and that enriched the flavor of the salad. In fact, the red onion and arugula salad has become a favorite over night at my house!

  • 13 May, 2008

    I used baby spinach instead of the arugula because my family unfortunately isn't adventurous enough to try the peppery greens. But other than that I loved it. Very easy

  • 2 May, 2008

    I made this as a last-minute dinner last night--super! I had chicken caesar in mind and did this instead--the lemony arugula salad was a refreshing alternative. My oven runs hot and overdid the breadcrumbs a little bit, so next time I'll toast them closer to 6 minutes than to 8. My son ate the chicken on its own--so much better than nuggets!