Crispy Chicken Milanese With Arugula Salad

The contrast between the crispy milanese and the creamy arugula salad is the perfect light meal for a week night or Saturday afternoon. Any time is perfect! Try it!


1/2 cup of all-purpose flour

2 large eggs, lightly beaten

1 cup panko

3-4 chicken breast cutlets

2 tablespoons olive oil

1/2 teaspoon salt

1/4 cup mayonnaise

2 teaspoons fresh lemon juice

3/4 teaspoon granulated sugar

1/2 teaspoon black pepper

3 cups baby arugula

1 cup thinly sliced red onion

1 cup thinly diced celery

2 teaspoons drained capers

1 tablespoon chopped fresh chives


Make sure that your chicken is flatten thinly. Use plastic cling wrap to keep “mess” to minimum and pound away.

Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.

Heat oil in a large skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

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