easy chicken milanese with arugula salad // cait's plate

easy chicken milanese with arugula salad

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: dinner


this easy chicken milanese is inspired by a favorite restaurant meal. done in under 30 minutes, it’s easy and oh-so delicious! drizzled with basil oil & served alongside a peppery arugula salad for a weeknight dish the whole household will love.



For the Chicken:

  • 2 boneless, skinless chicken breasts, pounded to 1/4 inch thick (*see note 1)
  • 2/3 cup all-purpose flour (more or less as needed depending on size of chicken breasts)
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs (more or less as needed depending on size of chicken breasts)
  • 1/3 cup finely shredded parmesan cheese (preferably hand shredded from a block, but you can use pre-shredded as well, just make sure it’s fine)
  • Salt & pepper, to taste
  • 2 tablespoons butter
  • 1/4 cup olive oil

For the Basil Oil:

  • 2/3 cup packed basil leaves
  • 1 large garlic clove, peeled
  • 2/3 cup olive oil
  • Salt & pepper, to taste

For the Salad:

  • 23 large handfuls arugula
  • ~10 red onion rings, roughly chopped
  • 1/3 cup cherry tomatoes, halved
  • 1 ball buratta cheese, torn into pieces (you can also use smaller fresh mozzarella balls such as ciliegine)
  • 1/2 a ripe avocado, diced
  • Salt & pepper, to taste
  • Olive oil & balsamic vinegar or glaze


For the Chicken:

  • Pound chicken breasts to 1/4 inch thick then sprinkle generously with salt & pepper on each side.  Let sit while you make the basil oil (see below).
  • In 3 large, shallow dishes, place flour in one, beaten eggs in another and breadcrumbs mixed with parmesan cheese in third.
  • Once you make the basil oil, add butter and oil to a large non-stick skillet over medium heat.  Once butter is melted, dip chicken breasts, one at a time, first in the flour, shaking off the excess, then in the eggs, shaking off the excess, then in the breadcrumb/parmesan mixture (making sure they fully coat each side).
  • Add chicken to the pan and cook for 3-7 minutes per side (the crust should be a deep golden brown & crispy on both sides).  Because every stove is different, I recommend checking the temperature with a meat thermometer.  If it reads at least 165 degrees F, it’s done!
  • Place cooked chicken on a paper towel lined pan or plate.  Serve with salad & basil oil for drizzling.

For the Basil Oil:

  • Place all the ingredients in a food processor or blender and process until smooth.  Set aside.

For the Salad:

  • Place diced tomatoes and torn mozzarella in a bowl with about 1/3 of the basil oil.  Set aside.
  • Meanwhile combine arugula, onions and avocado in a large bowl and toss gently with olive oil, balsamic, salt & pepper.
  • Once chicken has cooked, add the tomatoes & mozzarella and toss to combine.


  • I like to place my chicken between two pieces of plastic wrap before pounding with a non-spiked end of a meat tenderizer (but honestly any heavy object will do!)

Keywords: chicken, flour, eggs, breadcrumbs, parmesan, basil oil, arugula

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