Photo of Chicken Milanese with Arugula Salad by WW

Chicken Milanese with Arugula Salad

Points® value
Total Time
34 min
20 min
14 min
Cooking the chicken in just a touch of butter results in a delicious, golden, crisp crust reminiscent of deep frying.


Fresh lemon juice

1½ tbsp(s)

Olive oil

1 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)


2 bunch(es)

Uncooked fennel bulb

½ medium, very thinly sliced (about 1 cup)

Red onion

1 cup(s), sliced, thinly sliced

Grape tomatoes

1 cup(s), quartered

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

Table salt

1 tsp(s)

Black pepper

½ pinch(es)

All-purpose flour

2 tbsp(s)

Raw egg

1 large

Egg whites

3 serving(s), large

Fresh parsley

¼ cup(s), fresh, minced

Romano cheese

½ oz, grated (about 1/4 cup)

Dried plain breadcrumbs


Cooking spray

4 spray(s), divided


1 tbsp(s), divided

Fresh lemon juice

2 tbsp(s), or to taste


  1. In a small bowl, whisk together first four ingredients; set aside.
  2. In a large salad bowl, combine arugula, fennel, onion and tomatoes; set aside.
  3. Place chicken between two sheets of wax paper; pound until 80 mm (⅓ in) thick. Rub salt and pepper into both sides of chicken.
  4. Place flour in a shallow bowl. Place bread crumbs in another shallow bowl. In a third shallow bowl, whisk together egg, egg whites, parsley and cheese.
  5. Dip a piece of chicken into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Lastly, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken.
  6. Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken.
  7. Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 500 ml (2 cups) of loosely packed salad per serving.


The chicken can be battered and stored in the refrigerator ahead of time. When you’re ready to eat, simply sauté the chicken as directed.This lightened up classic can be served on its own, over a bed of steamed spinach or with a salad like the one we’ve done here.