Chicken Milanese with Arugula Salad

Prep Time:
15 mins
Total Time:
30 mins

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


  • 1 ¼ cups plain dried breadcrumbs

  • ¼ cup plus 2 tablespoons olive oil

  • 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


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

  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.

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