Chicken Milanese with Arugula Salad

Name: Chicken Milanese with Arugula Salad
Prep time: 15 min
Total time: 30 min
Ingredients: 1.25 cups plain dried breadcrumbs; 0.25 cup plus 2 tablespoons olive oil; 0.333 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

3.2

(154)

9 Reviews

By

Martha Stewart Test Kitchen

Updated on April 30, 2020

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.