Chicken Milanese with Lemon Arugula Salad

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

Why I Love This Recipe

Crispy, golden chicken cutlets with lemon zest baked right into the crust, topped with a bright arugula salad—simple, fresh, and weeknight-friendly.

Ingredients

For the Chicken:

• 4 thin chicken cutlets (about 1 lb)

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

• 2 large eggs, beaten

• ½ cup grated Parmesan (divided)

• 1 cup gluten-free breadcrumbs (or panko)

• 2 cloves garlic, finely minced

• 2 tbsp fresh parsley, finely chopped

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

• ½ tsp kosher salt

• ½ tsp black pepper

• Olive oil, for frying

For the Salad:

• 4 cups baby arugula

• 1 cup cherry tomatoes, halved

• Zest + juice of 1 lemon

• 2 tbsp olive oil

• Pinch of kosher salt and freshly ground pepper

• Parmesan shavings, for garnish

Instructions

1. Coat the Chicken:

• Set up three shallow bowls:

  • Bowl 1: flour

  • Bowl 2: beaten eggs mixed with half the Parmesan

  • Bowl 3: breadcrumbs mixed with remaining Parmesan, garlic, parsley, lemon zest, salt, and pepper.

• Pat chicken dry, season lightly with salt, then dredge in flour, dip in egg mixture, and coat in breadcrumb mixture. Press crumbs so they stick.

2. Fry:

• Heat 2–3 tablespoons olive oil in a large skillet over medium heat.

• Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a wire rack (or paper towels) to keep it crisp.

3. Toss the Salad:

• In a large bowl, combine arugula, tomatoes, lemon zest, lemon juice, olive oil, salt, and pepper.

4. Serve:

• Plate chicken, top with salad, and sprinkle with Parmesan shavings. Serve right away.

Notes

• Fry in small batches to keep the coating crispy.

• For a kid-friendly version, skip the salad on top and serve greens on the side or swap for roasted veggies.

• Gluten-Free: Use gluten-free flour and breadcrumbs.

• Dairy-Free: Use a dairy-free Parmesan substitute or omit cheese.