Chicken Milanese with Arugula Salad

I think Chicken Milanese with Arugula Salad is truly one of the most classic dinners you can serve. This has been in my regular rotation for years and years and I almost can’t believe I haven’t taped an episode about it until now! I think it’s so great because it covers so many bases. It’s an excellent protein for the whole family, it’s easy to make, and somehow, it’s very elegant if you want to serve it at a party or to friends. 

My kids like it when I slice up the chicken so it’s basically like chicken fingers. For the adults I like to serve the salad right on top like you find at my restaurants. In the summer it’s a great meal because it’s not too heavy. In the winter I might add some noodles alongside it for my kids if they want something a little more substantial. It’s so versatile and always pleases a crowd! 

The key to making this truly delectable is pounding the chicken thin. You want it to be thin like a pancake so it’s tender and easy to cut. However, when you’re pounding the chicken thin do your best not to smash it too much, you don’t want the fibers in the chicken to break because then the chicken develops a bad texture and doesn’t cook well. I like to use a rolling pin or a meat tenderizer and cover the chicken with wax paper or plastic wrap while I’m thinning it out. 

Once the chicken is ready, then you can bread it nicely and cook it until perfectly crispy. I recommend having the arugula salad ready so you can serve the chicken right away while it is still warm. Enjoy your Chicken Milanese with Arugula Salad all year round, you’ll be so glad to have it on your table every season of the year! 

Chicken Milanese with Arugula Salad 

This is a classic dish that’s a real favorite in our household. I make it frequently and it always fits the bill. It’s even elegant enough for a dinner party or ladies lunch! 

Ingredients: 

• 4 boneless, skinless chicken breasts (pounded to 1/2 inch thickness) 

• 1 cup all-purpose flour 

• 2 large eggs 

• 1 cup Italian-style breadcrumbs 

• 1/2 cup grated Parmesan cheese 

• 1 tsp dried oregano 

• 1/2 tsp salt 

• 1/2 tsp black pepper 

• 1/4 cup olive oil (for frying) 

 For the salad: 

• 3 cups arugula 

• 1 cup cherry tomatoes (halved) 

• 1/4 cup red onion (thinly sliced) 

• 2 tbsp lemon juice 

• 3 tbsp extra virgin olive oil 

• 1/4 tsp salt 

• 1/4 tsp black pepper 

• Shaved Parmesan  

Instructions: 

1. Pound the chicken breasts to an even thickness. Pat dry with paper towels. 

2. Place flour in one dish, beat eggs in another, and mix breadcrumbs, Parmesan, oregano, salt, and pepper in a third. 

3. Dredge each breast in flour, dip in eggs, and coat with the breadcrumb mixture. 

4. Heat olive oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until golden brown and fully cooked. 

5. In a large bowl, toss arugula, cherry tomatoes, and red onions. Drizzle with lemon juice and olive oil, and season with salt and pepper. 

6. Plate the chicken and top with the arugula salad. Optionally, garnish with additional Parmesan cheese and lemon wedges. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.