Crispy Chicken Milanese Salad
Crispy Chicken Milanese Salad. Crispy Italian breaded chicken fried until perfectly golden. Plated on a bed of tangy lemony arugula with cherry tomatoes, Parmesan cheese, and fresh basil leaves. Simple but so good so delicious and so springy to start the week !!
I know you’re all probably thinking you’ve seen this one before and it’s definitely because you have. Sorry not sorry but we love a good Milanese style salad. Whether it’s with chicken, veal, salmon you name it. If it’s Milanese style were all about it. And it’s super light and fresh which is perfect for this beautiful weather were having.
Anyway like I said, this salad is super light and refreshing. We typical do an Italian crispy breaded chicken fried in olive oil. We like to plate it on a bed of tangy and lemony arugula and top it off with some color by adding cherry tomatoes, avocado, basil, and lots of parmesan cheese. This version does not have avocado but definitely add it if you’re feeling it.
The weather is finally breaking here…and day light savings was yesterday. So the combination of longer days and warmer weather has me super hype for summer. But for now its definitely already spring in my mind and I am hoping the weather stays good for a while now…because we sure need it !!
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
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 and tomatoes. 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.
