Chicken Milanese with Arugula Salad (Everyday Delicious)

Total Time
35 min
10 min
15 min
For dessert, enjoy a bowl of mixed fresh berries. To add crunch, top each serving with 1½ tablespoons sliced almonds.


All-purpose flour

2 Tbsp

Egg whites

3 large


1 large egg(s)

Dried plain breadcrumbs


Fresh parsley

¼ cup(s), minced

Grated Pecorino Romano cheese

¼ cup(s)

Uncooked boneless skinless chicken breast

1 pound(s), 4 ( 1/4-pound) cutlets

Table salt

1¼ tsp

Black pepper

¾ tsp

Unsalted butter

1 Tbsp

Fresh lemon juice

1½ Tbsp

Olive oil

1 Tbsp


2 bunch(es)

Red onion

1 cup(s), sliced, thinly sliced

Grape tomatoes

1 cup(s), halved

Uncooked fennel bulb

½ medium, very thinly sliced


1 item(s), large, cut into 4 wedges

Cooking spray

1 spray(s)


  1. Place flour in small shallow bowl. Whisk together egg whites and egg in another small shallow bowl. Stir together bread crumbs, parsley, and cheese in third small shallow bowl.
  2. Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Dip chicken, one piece at a time, into flour, then into egg mixture, shaking off excess. Dip chicken into bread-crumb mixture, pressing so it adheres.
  3. Spray large skillet with nonstick spray and set over medium heat. Add ½ tablespoon butter and heat until melted. Add half of chicken and cook, turning once, until golden brown and cooked through, about 7 minutes. Transfer to plate and keep warm. Repeat with remaining butter and chicken.
  4. Meanwhile, whisk together lemon juice, oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl.
  5. Just before serving, add arugula, onion, tomatoes, and fennel to lemon-juice mixture and toss to coat.
  6. Divide chicken evenly among 4 plates and top evenly with salad. Serve with lemon wedges.
  7. Per serving (1 chicken cutlet and 2 cups salad)