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Chicken Milanese With Lemon And Arugula A Bright Easy Weeknight Favorite. Close Up Plate Realistic Photo

Chicken Milanese with Lemon and Arugula

A crisp-edged chicken cutlet, lightly breaded and pan-seared, finished with a zesty lemon drizzle and a peppery arugula salad. This dish comes together quickly, balancing comforting warmth with fresh greens for a bright weeknight centerpiece.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 small boneless, skinless chicken cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 piece lemon, juiced (about 2 tablespoons)
  • 1 pint cherry tomatoes, halved (optional)
  • 4 cups arugula
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon dried oregano (optional)
  • to taste salt and pepper for finishing
  • to taste freshly grated parmesan (optional)
  • 1/4 cup extra lemon wedges for serving

Instructions
 

  • Place the chicken cutlets between two sheets of plastic wrap and gently pound to about 1/4 inch thick for even cooking.
  • Set up a breading station: flour seasoned with salt and pepper in one shallow dish, whisked eggs in a second, and a mixture of panko and grated parmesan in a third.
  • Dredge each cutlet first in the seasoned flour, tapping off any excess, then dip into the egg, and finally press into the parmesan-panko mixture until well coated.
  • Heat olive oil and butter in a large skillet over medium-high heat. When it shimmers, add the chicken and cook until golden and cooked through, about 2–3 minutes per side depending on thickness.
  • Transfer the cutlets to a plate and squeeze a little lemon juice over them while they rest briefly.
  • If using tomatoes, sauté them in the same pan for 1–2 minutes until slightly softened, then remove and set aside.
  • Assemble the arugula: toss arugula with olive oil, a pinch of salt, and a little lemon juice to taste. If you like oregano, sprinkle a pinch for aroma.
  • Plate the chicken over a bed of arugula. Scatter tomatoes if using, drizzle with the remaining lemon juice, and finish with extra parmesan or a light sprinkle of black pepper.