Chicken Milanese with Garlic Lemon Arugula Salad

Crispy, golden, and full of flavor, Chicken Milanese is a simple and classic Italian dish. A crisp, juicy chicken cutlet paired with a bright, peppery arugula salad dressed in garlic olive oil, lemon, Parmesan, and radish. A simple but flavorful meal that's perfect anytime.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• Garlic powder

• Red pepper flakes

• Italian seasoning

• 1/2 cup all-purpose flour

• 3 large eggs

• ¾ cup plain breadcrumbs

• ¾ cup panko breadcrumbs

• Avocado oil, for frying

For the Arugula Salad:

• 3-4 cups fresh arugula

• 2–3 large radishes, thinly sliced

• 2 tablespoons garlic-infused olive oil

• Juice of ½ lemon

• 2 tablespoons freshly grated Parmesan cheese

• Salt and pepper, to taste

Preparation:

1. Slice each chicken breast horizontally into three thinner pieces. Place each piece between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet until about ¼ inch thick.

   
   

2. Season both sides of each cutlet generously with salt, black pepper, and garlic powder.

   
   

3. Set up the Breading Station. In one shallow dish, season the flour with salt, pepper, garlic powder, and a pinch of Italian seasoning—between ¼ and ½ teaspoon of each. In another dish, whisk together the eggs and season lightly with salt and pepper. In a third dish, combine both breadcrumbs with salt, pepper, garlic powder, red pepper flakes, and Italian seasoning—between ½ and 1 teaspoon of each.

   
   

4. Dredge each cutlet in the seasoned flour, shaking off any excess. Then, dip into the egg, allowing the excess to drip off. Finally, press into the breadcrumb mixture, ensuring an even, firm coating.

   
   

5. Heat about ¼ inch of avocado oil in a large skillet (I like to use cast iron) over medium-low heat.

   
   

6. Working in batches of 2-3 cutlets, fry the cutlets for 2–3 minutes per side, or until golden brown and cooked through.

   
   

7. Transfer to a paper towel-lined plate to drain.

   
   

8. Make the Arugula Salad. In a large bowl, toss the arugula and sliced radish with garlic-infused olive oil, lemon juice, and Parmesan. Season to taste with salt and pepper.

   
   

9. Plate the Chicken Milanese alongside or topped with the arugula salad. Garnish with additional parmesan cheese and lemon wedges for squeezing.