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Crispy Chicken Cutlet Milanese Style

A delicious and comforting dish of crispy chicken cutlets, breaded with Italian-style breadcrumbs and served with a fresh arugula salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken Cutlets
  • 4 pieces boneless, skinless chicken breasts, pounded to 1/4-inch thickness Use quality chicken breasts for the best results.
  • 1/2 cup all-purpose flour For coating the chicken.
  • 2 large eggs, beaten To moisten the chicken before breading.
  • 1.5 cups Italian-style breadcrumbs Blend with Parmesan for flavor.
  • 1/2 cup grated Parmesan cheese Adds flavor to the breading.
  • 1 tsp kosher salt For seasoning the chicken.
  • 1/2 tsp black pepper To taste.
  • 1/2 cup vegetable oil, for frying Use for frying the chicken cutlets.
For the Salad
  • 4 cups arugula Fresh arugula for a peppery salad.
  • 1 cup cherry tomatoes, halved Adds sweetness and contrast.
  • 2 tbsp olive oil Dressing for the salad.
  • 1 tbsp fresh lemon juice Brightens up the salad.
  • pieces Lemon wedges, for serving For a fresh squeeze over the dish.

Method
 

Preparation
  1. Prepare three shallow dishes: place the all-purpose flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, grated Parmesan cheese, kosher salt, and black pepper in the third.
Breading the Chicken
  1. Dredge each pounded chicken breast in the flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with the breadcrumb mixture.
Frying the Cutlets
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F. Fry two cutlets at a time for 3 to 4 minutes per side, until golden and cooked through.
  2. Remove cutlets and drain on paper towel-lined plate.
Preparing the Salad
  1. In a bowl, combine arugula and halved cherry tomatoes. Drizzle with olive oil and lemon juice, tossing gently.
Serving
  1. Place crispy chicken cutlets on plates, top each with the arugula salad, and serve immediately with lemon wedges.
Storage Instructions
  1. Store leftover cutlets without salad in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individually and store in a freezer-safe bag for up to 2 months.
  2. Reheat cutlets in a 375°F oven for 8 to 10 minutes to regain crispness.

Notes

Avoid overcrowding the pan while frying to maintain temperature and crispness. Toss salad just before serving to keep it fresh.