Chicken Milanese with Arugula Salad | Maxis Kitchen
Chicken Milanese with Arugula Salad
15 mins prepServes 2
This recipe features crispy baked chicken Milanese served with a fresh arugula salad, dressed simply with lemon juice and olive oil. It's designed to be a go-to dish that makes cooking easier and more enjoyable.
1. Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet).
2. Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until 1/4-inch thick. Season with salt and pepper on both sides.
3. Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
4. Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet.
5. Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until the internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown.
6. While the chicken bakes, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.
7. Serve the chicken with a generous mound of arugula salad on top. Sprinkle on some extra shaved parmesan and enjoy!
