Chicken Milanese

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Crispy baked Chicken Milanese with a bright, peppery arugula salad is a restaurant-quality meal that’s easy to make at home. It’s fresh, family-friendly, and perfect for any night of the week.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 537kcal

Author: Valerie Brunmeier

Ingredients

2 boneless skinless chicken breasts about 1 ½ pounds
Salt and freshly ground black pepper to taste
½ cup all-purpose flour
1 cup Italian seasoned panko breadcrumbs
⅓ cup grated Parmesan
2 large eggs
1 teaspoon Dijon mustard
1 cup shredded mozzarella cheese or havarti cheese
Lemon wedges for serving

For the Salad

4 cups baby arugula
1 cup cherry or grape tomatoes halved
¼ cup shaved Parmesan or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic minced
Pinch of sugar
Salt and freshly ground black pepper to taste

Instructions

With an oven rack set in the center position, preheat oven to 425 °F convection. If you don’t have a convection setting, just increase the bake time slightly, as needed. Generously coat a large baking sheet with nonstick cooking spray (like avocado oil spray) or drizzle it with olive oil and spread it around.
Working with one chicken breast at a time, place it between two sheets of plastic wrap and using the flat side of a meat mallet, pound it gently, flipping to pound both sides, until it's about ¼-inch in thickness. Repeat with the 2nd chicken breast. Slice the now very large pieces of chicken in half for 4 servings. Season the chicken with salt and pepper, to taste, and set them aside.
In one shallow plate add the flour. In another shallow plate add the breadcrumbs and Parmesan and in another plate, whisk the eggs with the Dijon mustard.
Start by coating the chicken in the flour mixture, shaking off any excess. Dip it into the egg mixture next, coating both sides, then dredge it through the breadcrumb mixture, being sure it’s well coated. Place the breaded chicken on the prepared baking sheet and repeat with the remaining pieces.
Spray the tops of each piece with additional nonstick cooking spray (or a drizzle of olive oil) and transfer the baking sheet to the oven for 15 to 20 minutes, or until the center has reached 165 °F. No need to flip.
While the chicken is baking, add the arugula, cherry tomatoes, and shaved parmesan to a bowl. In a small bowl whisk the olive oil, vinegar, garlic, sugar, salt, and pepper, to taste. Drizzle the dressing over the salad and toss to combine.
Remove the chicken from the oven and move the oven rack one position higher. Set the oven to BROIL.
Top each piece of chicken with shredded cheese and return the baking sheet to the oven. Cook until the cheese has melted and is just beginning to be slightly golden. Remove from the oven and allow it to rest and cool slightly for 5 to 10 minutes.
Serve the chicken with lemon wedges with the salad on the side or piled on top.

Notes

Storage and Reheating: Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven or air fryer to help keep the coating crisp.

Nutrition