Chicken Milanese Salad
Chicken Milanese Salad. A delicious classic because today really needs some comfort food. Crispy italian breaded chicken with lemony arugula, fresh shaved Parmesan, cherry tomatoes, and avocado. A balance between a crispy breaded chicken and a refreshing salad that is SO good !! Happy Monday guys !!
If I am being honest, today was just not a good day at work. There was some pretty bad news received that I am not going to get into, but let’s just say it makes me want to work that much harder on the blog to hopefully one day make the dream come true for this to be my full time job.
Anyway, I won’t get into the doom and gloom. Instead let’s talk about this simple, yet delicious classic comfort food. I love a good Milanese dish. The lemony arugula salad paired with crispy chicken or veal or whatever your heart desires. Honestly I think Milanese style is even good with seafood.
But tonight were doing a crispy, Italian breaded chicken with a lemony, light, and refreshing arugula salad. We also filled the salad with the classic parmesan and then tossed in some cherry tomatoes and avocado. Like I said, it’s a simple dish. But you really can never go wrong with Milanese. And after having quite a depressing day, I was really happy to have this comforting dish for dinner.
But if there is one thing I am really happy about it’s all the exciting plans and exciting dishes I have planned for this weekend. So be sure to stay tuned for another weekend of October fall festivities !!
Ingredients
1 1/2 pounds chicken cutlets
salt and pepper
2 eggs; beaten
1 1/2 cups panko breadcrumbs
1/2 cup Parmesan cheese; grated
2 tablespoons dried parsley flakes
1/2 cup olive oil; divided
3 tablespoons butter
10 ounces arugula
juice of 1 lemon
10 ounces cherry tomatoes; halved
1 avocado; diced
fresh basil leaves and shaved parmesan for serving
Directions
In a large shallow bowl, mix together the panko, grated parmesan cheese, and parsley flakes. Sprinkle the chicken with salt and pepper. Dip the chicken in the egg then dredge in the panko mixture until all chicken is breaded.
In a large skillet over medium-high heat, add 1/4 cup of olive oil and the butter. When the butter sizzles, start adding the cutlets and pan fry on each side until golden. About 4 minutes per side. Set aside.
Meanwhile make the arugula salad. In a large serving bowl, add the arugula, tomatoes, and avocado. Drizzle with the remaining 1/4 cup of olive oil and lemon juice. Season with salt and pepper. Served topped with chicken cutlets, basil leaves, and parmesan.
