Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Milanese with Arugula Salad 3.2 (154) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 30, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets. Ingredients 1 ¼ cups plain dried breadcrumbs ¼ cup plus 2 tablespoons olive oil 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) 2 tablespoons fresh lemon juice, plus lemon wedges, for serving 5 ounces baby arugula 1 small red onion, thinly sliced Directions 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. 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. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes. 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. Rate it Print