Easy Chicken Milanese (With THE BEST Creamy Lemon Arugula Salad)

chicken milanese - lightly breaded chicken with fresh herbs and lemon in a white bowl with creamy arugula salad, cherry tomatoes, and a lemon wedge

Easy Chicken Milanese (With THE BEST Creamy Lemon Arugula Salad)

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This chicken milanese and arugula salad recipe is crispy chicken cutlets coated with lemony fresh herbs, then pan fried until golden brown. Paired with a creamy lemon and garlic arugula salad, this is a complete meal that is both light and refreshing. Perfect for a quick weeknight dinner or a special weekend meal!

Servings: people

Prep Time: 15

Cook Time: 15

Total Time: 30

Ingredients

For the chicken

4 chicken breasts, thin, boneless and skinless
1½ cup flour
¼ cup fresh parsley, finely chopped
¼ cup grated parmesan cheese
lemon zest , from ½ lemon
1 tsp Italian seasoning
1 tsp garlic powder
salt and pepper, to taste
2 large eggs
2-3 tbsp olive oil

For the arugula salad

2 tbsp olive oil
3 garlic cloves, minced
1 tsp dijon mustard
2 tbsp sour cream
salt and pepper, to taste
lemon juice and zest from ½ lemon, plus additional juice for serving
½ cup cherry tomatoes, halved
2 cups arugula

Instructions

For the chicken

Paper towel dry the thin chicken breasts (be sure to butterfly and pound thin if you bought thick ones).
Place the flour in a shallow dish and add in fresh parsley, lemon zest, parmesan cheese, Italian seasoning, garlic powder and salt and pepper to taste; mix well to combine.
Place the eggs and 1 tablespoon water in another shallow dish and whisk well to combine.
Dip each piece of chicken in the flour mixture, then the egg mixture, then back into the flour.
Heat the olive oil in a large skillet over medium high heat. Add the chicken cutlets in a single layer.
Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley and a splash lemon juice if desired.

For the arugula salad

Into a medium sized bowl, whisk together olive oil, minced garlic, Dijon mustard, sour cream, lemon zest, salt and pepper to taste. Mix in and coat the arugula and cherry tomatoes. Sprinkle over the lemon juice.
Arrange the salad on top of, or next to the chicken as a side. Serve immediately.

Equipment

1 skillet