Chicken Milanese
Crispy breaded chicken cutlets served with a refreshing lemony arugula salad, perfect for a quick Italian-inspired dinner.
10 min
Prep
10 min
Cook
4
Serves
550
Calories
Macros · per serving
45g protein
30g carbs
25g fat
Ingredients
For 4 servings
- 4 chicken breast
- 1 cup all-purpose flour
- 2 egg
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
- 4 cups arugula
- 1 lemon
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
Instructions
- 1
Place each chicken breast between two pieces of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.
- 2
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and parmesan cheese.
- 3
Season chicken with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat in the breadcrumb-parmesan mixture.
- 4
Heat olive oil in a large skillet over medium heat. Fry each chicken cutlet for about 3-4 minutes on each side, until golden brown and cooked through.
- 5
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- 6
In a large bowl, combine arugula, halved cherry tomatoes, and a simple dressing made of lemon juice and olive oil. Toss to coat.
- 7
Serve the chicken cutlets with the lemony arugula salad on the side.
Cook it this week.
NeatEat plans Chicken Milanese — and the rest of your week — around your budget, groceries included.