Chicken Milanese with Lemon Arugula Salad

Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that feels a little special without requiring much extra effort. The chicken is thin and crispy with Parmesan, fresh garlic, parsley, and lemon zest tucked right into the crust, then topped with a bright arugula and tomato salad. It's fresh, simple, and satisfying—the kind of dinner that works just as well on a busy weeknight as it does with a glass of wine on the patio.

Ingredients

Chicken Milanese

• 4 thin chicken cutlets (about 1 pound)

• 1 cup gluten-free flour blend (or all-purpose flour)

• 2 large eggs, beaten

• ½ cup freshly grated Parmesan, divided

• 1 cup gluten-free breadcrumbs or panko

• 2 cloves garlic, finely minced

• 2 tablespoons fresh parsley, finely chopped

• Zest of 1 lemon (about 1–2 teaspoons)

• ½ teaspoon kosher salt, plus more for seasoning the chicken

• ½ teaspoon freshly cracked black pepper

• 3–4 tablespoons extra virgin olive oil, plus more as needed for frying

Lemon Arugula Salad

• 4 cups baby arugula

• 1 cup cherry tomatoes, halved

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly cracked black pepper, to taste

For Serving

• Parmesan shavings

• Lemon wedges

• Fresh parsley, optional

Instructions

1. Set up the breading station: Place the flour in the first of three shallow bowls. In the second, whisk together the eggs and half of the Parmesan. In the third, combine the breadcrumbs, remaining Parmesan, garlic, parsley, lemon zest, salt, and pepper.

2. Bread the chicken: Pat the chicken cutlets dry and season lightly with kosher salt. Dredge each cutlet in the flour, shaking off any excess, then dip into the egg mixture and coat thoroughly in the breadcrumb mixture. Gently press the breadcrumbs onto the chicken so the coating sticks.

3. Cook the chicken: Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken in a single layer, working in batches if needed. Cook for 3–4 minutes per side, until deeply golden and the chicken reaches 165°F internally. Add additional olive oil between batches as needed. Transfer the cooked chicken to a wire rack to keep the crust crisp.

4. Make the salad: In a large bowl, combine the arugula and cherry tomatoes. Add the lemon zest, lemon juice, olive oil, salt, and pepper. Toss gently just before serving.

5. Finish and serve: Place each chicken cutlet on a plate and pile the lemon arugula salad over the top. Finish with Parmesan shavings, fresh parsley, and a lemon wedge for squeezing over everything.

Notes

• Keep it crispy: Don't overcrowd the skillet. Giving the cutlets plenty of room helps the coating stay golden and crisp rather than steaming.

• For little eaters: I serve the crispy chicken on its own for my boys and keep the arugula salad on the side. Add a favorite fruit or simple roasted vegetable and everyone can eat essentially the same dinner.

• Gluten-free: Use your favorite gluten-free flour blend and gluten-free breadcrumbs or panko.

• Dairy-free: Omit the Parmesan or use your favorite dairy-free Parmesan alternative.

Nicole's Hosting Tip

Chicken Milanese is one of my favorite easy dinners to serve when we have friends over because it looks beautiful without being fussy. Pile the cutlets onto a large platter, top with some of the lemon arugula salad, and leave the rest alongside with extra Parmesan and lemon wedges. Add a simple roasted potato or crusty bread and a chilled bottle of wine, and dinner is done.