Chicken Milanese with Arugula Salad

Serving Size: 4

Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!

This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

Recipe by: Maxine Sharf

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, Tongs

Ingredients

For the chicken:

2 pound boneless skinless chicken breast about 4 large chicken breast
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1 cup all-purpose flour
4 egg large, beaten
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs
2/3 cup grated parmesan cheese
avocado oil cooking spray

For the arugula salad

5 ounce arugula about 8 cups of arugula
20 cherry tomato slices in half
1/2 cup shaved parmesan cheese
2 lemon juiced, start with 1 a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Instructions

For the schnitzel:

Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)

For the arugula Israeli

While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste

For serving

Serve chicken with salad on top and enjoy!

Reheating Instructions

Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

Nutrition