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Main Dish • Italian

Chicken Milanese with Grilled Lemon and Arugula Recipe

Crispy, thin pieces of chicken milanese are a crowd pleaser paired with a fresh arugula salad with grilled lemon—elegant, quick, and utterly delicious.

4.5 from 205 votes
38 mins
Total Time
4
Servings
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Chicken Milanese with Grilled Lemon and Arugula

How to Make the Best Chicken Milanese with Grilled Lemon and Arugula

Elegant Simplicity on a Plate

Chicken Milanese is one of those dishes that looks impressive but comes together in under an hour. Thin, crispy cutlets paired with a bright, fresh arugula salad and charred grilled lemon create a restaurant-worthy meal that’s surprisingly easy to execute at home. The combination of textures—crunchy breadcrumb coating, tender chicken, peppery arugula, and creamy shaved parmesan—makes this an absolute crowd-pleaser.

Why This Recipe Works

What makes chicken milanese so special is the technique. By slicing the chicken breast into thin cutlets and breading them properly, you achieve that perfect golden crust while keeping the inside tender and juicy. The key is hot oil and a dry cutlet—this ensures maximum crispiness without excess grease. The salad component is where freshness comes in: the peppery bite of baby arugula, the crunch of almonds, the tanginess of grilled lemon, and the richness of shaved parmesan create a perfectly balanced accompaniment that cuts through the richness of the fried chicken.

A Versatile Crowd-Pleaser

Whether you’re cooking for a weeknight family dinner or impressing guests at a dinner party, this Italian classic delivers every time. Serve it alongside simple roasted vegetables or a fresh side salad, and you’ve got a meal that feels both casual and elegant. The grilled lemon adds a charred, smoky element that elevates the entire dish and makes it memorable.

Chicken Milanese with Grilled Lemon and Arugula

Chicken Milanese with Grilled Lemon and Arugula

Crispy, thin pieces of chicken milanese are a crowd pleaser paired with a fresh arugula salad with grilled lemon—elegant, quick, and utterly delicious.

4.5 from 205 votes
CourseMain Dish
CuisineItalian
Keywordchicken milanese, crispy thin chicken bread, grilled lemon salad, pan fried chicken, italian chicken
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings4 servings
Calories793kcal
AuthorRare Ivy
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Ingredients

Chicken Milanese

Grilled Lemon and Arugula Salad

Instructions

Chicken Milanese

  1. Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated parmesan, italian seasoning, garlic powder, salt, and pepper.
  2. Pat the chicken cutlets dry and season with salt and pepper on both sides.
  3. Dredge each cutlet in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
  4. Heat oil in a large skillet over medium-high heat until shimmering.
  5. Carefully place breaded cutlets in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
  6. Transfer to a paper towel-lined plate to drain.

Grilled Lemon and Arugula Salad

  1. Cut meyer lemons in half and grill cut-side down on a hot grill or grill pan for 2-3 minutes until charred and juicy.
  2. In a large bowl, toss baby arugula with extra virgin olive oil, salt, and pepper.
  3. Divide arugula among serving plates and top with a crispy chicken milanese cutlet.
  4. Arrange shaved parmesan cheese and sliced almonds over the salad.
  5. Serve with a grilled lemon half on the side for squeezing over everything.

Notes

  • For best results, pound the chicken breasts to an even thickness (about ¼ inch) before slicing into cutlets.
  • The breadcrumb mixture can be prepared ahead of time and stored in an airtight container.
  • If meyer lemons are unavailable, regular lemons work perfectly fine.
  • Make sure the oil is hot enough before adding the chicken to ensure a crispy exterior.
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