Chicken Milanese Arugula (Print Version)

Crunchy chicken cutlets piled with arugula, juicy tomatoes, tangy lemon, and shaved parmesan. Classic Italian vibes in every bite.

# Ingredients:

→ Chicken

01 - About 680 g total: 2 big chicken breasts, boneless and with no skin
02 - A pinch or two of salt, as needed
03 - Cracked black pepper, whatever amount you like

→ Flour Coating

04 - 67 g regular flour
05 - Half a teaspoon paprika
06 - Half a teaspoon onion powder

→ Egg Wash

07 - 2 eggs, beaten until light and bubbly
08 - Splash in a tablespoon of heavy cream (if you've got some)
09 - 1 teaspoon Dijon mustard

→ Breading

10 - 2 tablespoons chopped fresh parsley
11 - 45 g grated parmesan
12 - 90 g Panko crumbs
13 - Half a teaspoon garlic salt

→ For Frying

14 - 2 tablespoons unsalted butter
15 - 5 tablespoons olive oil or vegetable oil (add more if you run low)

→ For Serving

16 - Chopped fresh parsley
17 - Lemon wedges
18 - Fresh arugula
19 - Parmesan (shaved)
20 - Cherry tomatoes, sliced in half

# Steps:

01 - Lay the fried chicken pieces over arugula, top with tomato halves and shavings of parmesan. Hit it all with chopped parsley and some lemon wedges. Sprinkle on a little extra black pepper if you like.
02 - Put cooked chicken on a rack over a tray to keep the crust crisp. If you don't have one, use a paper towel-lined plate instead.
03 - Toss oil and butter into a big pan and crank up to medium-high. When it's hot and glistening, add your breaded chicken, but don't crowd the pan. Cook each side about 3–4 minutes until they look golden and done.
04 - Press each chicken piece into the breadcrumb mix so they're all coated well.
05 - Dip your flour-covered chicken into the eggs. Let the extra egg drip off—use your fingers if needed.
06 - Dry off your chicken with some paper towels. Throw on salt and pepper to both sides. Pop each breast into the flour bowl and really pat the flour on. Shake away anything extra.
07 - Carefully cut each breast in half sideways for thinner pieces. Put these between sheets of wrap and gently hit them to get each piece about 6 mm thick.
08 - Get three bowls ready: one with flour, onion powder, and paprika. Another with beaten eggs, mustard, and cream. The last should hold your breadcrumbs, parmesan, parsley, and garlic salt.

# Notes:

01 - Smacking chicken thin makes it cook evenly and keeps it nice and tender.
02 - A bit of butter with your oil in the pan gives the best flavor and crunch.
03 - Don't jam too many pieces in the skillet at once. You want those crispy edges!
04 - For planning ahead, you can bread the raw chicken and freeze it up to 3 months—just thaw before cooking.
05 - Pop leftovers in a container for 3 days in the fridge, or freeze after a quick blast in the freezer so they don't stick.

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