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Crispy Chicken Milanese Recipe with Easy Zesty Arugula Caprese Salad

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A quick and easy crispy chicken Milanese paired with a fresh, zesty arugula Caprese salad featuring mozzarella, cherry tomatoes, and a lemon vinaigrette. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded thin
  • ½ cup all-purpose flour (60 g)
  • 2 large eggs, beaten, room temperature
  • 1 cup plain breadcrumbs (100 g), preferably Panko
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, enough to cover pan about ¼ inch deep
  • 4 cups fresh arugula (120 g)
  • 1 cup cherry tomatoes (150 g), halved
  • 8 oz fresh mozzarella balls (225 g), bocconcini or ciliegine size, drained
  • A handful fresh basil leaves, torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 small clove minced garlic
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to gently pound the chicken to about ¼ inch (6 mm) thickness.
  2. Pour the flour into one shallow bowl. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the breadcrumbs, grated Parmesan, garlic powder, salt (about ½ tsp), and pepper (about ¼ tsp). Mix well.
  3. Coat each chicken breast in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture to coat evenly. Set aside on a plate.
  4. Pour about ¼ inch (6 mm) of olive or vegetable oil into a skillet. Warm over medium heat until shimmering but not smoking (around 325°F / 160°C).
  5. Carefully place coated chicken breasts into hot oil. Fry until golden brown and crisp, about 3-4 minutes per side. Flip gently with tongs. Internal temperature should reach 165°F (74°C). Fry in batches if needed.
  6. Transfer fried chicken to a plate lined with paper towels to drain excess oil. Let rest for a few minutes.
  7. In a large bowl, combine arugula, halved cherry tomatoes, torn basil leaves, and mozzarella balls.
  8. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour dressing over salad and toss gently to coat evenly.
  9. Plate the crispy chicken Milanese alongside the zesty arugula Caprese salad. Garnish with extra lemon wedges if desired.

Notes

If the chicken crust feels soggy after frying, toast in a hot oven (375°F / 190°C) for 3-5 minutes to restore crispness. Use a thermometer to maintain oil temperature around 325°F (160°C) for best results. Toss salad dressing just before serving to keep arugula crisp. For gluten-free, substitute almond flour or gluten-free panko breadcrumbs. For low-carb, skip breadcrumbs and coat chicken with Parmesan and Italian herbs.

Nutrition

Keywords: crispy chicken Milanese, arugula Caprese salad, breaded chicken, quick dinner, easy chicken recipe, lemon vinaigrette salad

Find it online: https://tempotaste.com/crispy-chicken-milanese-recipe-with-easy-zesty-arugula-caprese-salad/