Crispy Lemon Chicken Milanese with Arugula Salad
This mouthwatering rendition of Chicken Milanese offers an irresistibly crispy, lemon-infused bite with every mouthful. Perfectly thin-sliced chicken breasts are coated in a seasoned breadcrumb mixture to achieve a golden-brown texture. The dish is complemented by a refreshing arugula salad with grape tomatoes and hearty cannellini beans. Simple yet sophisticated, this meal is perfect for any occasion and bursts with flavors that will elevate your dining experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
all-purpose flour
1/4 cup (none)
garlic powder
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
fresh ground black pepper
1/4 teaspoon (none)
large eggs
3 (beaten)
minced garlic cloves
2 (none)
lemon zest
zest of 1/2 lemon (none)
panko breadcrumbs
1 cup (none)
parmesan cheese
1/4 cup (grated)
dried parsley
1 teaspoon (none)
fresh lemon juice
4 tablespoons (divided)
thin-sliced boneless skinless chicken breast
1 lb (about 8 cutlets)
extra-virgin olive oil
1/2 cup + 2 tablespoons (divided)
baby arugula
4 cups (none)
grape tomatoes
1 cup (halved)
red onion
1/2 cup (chopped)
cannellini beans
1 cup (rinsed)
Instructions
1
Preheat your oven to 200°F to keep the chicken warm once it's fried.
2
In a shallow dish, combine the all-purpose flour with garlic powder, salt, and pepper to create a seasoned flour mixture.
3
In a second shallow dish, crack the eggs and beat them lightly. Mix in the minced garlic cloves and lemon zest.
4
Prepare a third shallow dish with the panko breadcrumbs, parmesan cheese, and dried parsley, stirring until evenly combined.
5
Heat 1/4 cup of olive oil in a large nonstick skillet over medium heat.
6
Start by dipping a chicken cutlet in the seasoned flour mixture to coat lightly, then into the egg mixture, and finally into the breadcrumb mixture, ensuring all sides are coated.
7
Fry four chicken cutlets in the heated skillet until they are golden brown and crispy, about 4-5 minutes on each side. Transfer them to a plate lined with paper towels to absorb excess oil, then drizzle 1 tablespoon of fresh lemon juice over the hot cutlets. Keep them warm in the oven.
8
Repeat the coating and frying process with the remaining chicken cutlets using the other 1/4 cup of olive oil. After draining, drizzle with another tablespoon of lemon juice and keep warm in the oven.
9
For the salad, in a large bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, salt, and pepper until well combined.
10
Add the baby arugula, halved grape tomatoes, chopped red onion, and rinsed cannellini beans to the bowl and toss gently with the dressing.
11
To serve, place a crispy chicken cutlet on each plate and top with a generous portion of the arugula salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Lemon Chicken Milanese?
It is a dish featuring thin-sliced chicken breasts coated in a seasoned panko and parmesan breadcrumb mixture, fried until golden brown, and served with a fresh arugula salad.
What makes the chicken extra crispy?
The use of panko breadcrumbs combined with a three-step breading process (flour, egg, then crumbs) and frying in olive oil ensures a very crispy texture.
How is the lemon flavor incorporated into the chicken?
Lemon zest is mixed into the egg wash, and fresh lemon juice is drizzled over the chicken cutlets immediately after frying.
What ingredients are in the seasoned flour mixture?
The flour mixture consists of all-purpose flour, garlic powder, salt, and fresh ground black pepper.
What goes into the egg wash?
The egg wash is made by beating three large eggs and mixing in minced garlic cloves and lemon zest.
What is in the panko breadcrumb coating?
The coating includes panko breadcrumbs, grated parmesan cheese, and dried parsley.
Why should I preheat the oven to 200°F?
The oven is set to a low temperature to keep the fried chicken cutlets warm and crispy while you finish cooking the remaining batches.
How much chicken is needed for this recipe?
The recipe calls for 1 lb of thin-sliced boneless skinless chicken breast, which is approximately 8 cutlets.
What type of oil is best for frying the chicken?
Extra-virgin olive oil is used for frying the chicken to add flavor and achieve a golden crust.
How long does it take to fry each chicken cutlet?
Each cutlet should be fried for about 4 to 5 minutes per side until golden brown and crispy.
What is the correct order for breading the chicken?
First, coat the chicken in the seasoned flour, then dip it into the egg mixture, and finally press it into the panko breadcrumb mixture.
What ingredients are in the arugula salad?
The salad consists of baby arugula, halved grape tomatoes, chopped red onion, and rinsed cannellini beans.
How is the salad dressing made?
The dressing is a simple whisked combination of 2 tablespoons of olive oil, fresh lemon juice, salt, and pepper.
Are the beans cooked before adding them to the salad?
The recipe uses canned cannellini beans that simply need to be rinsed before being tossed with the salad.
How should the chicken be drained after frying?
Transfer the fried chicken to a plate lined with paper towels to absorb any excess oil before drizzling with lemon juice.
Can I use regular breadcrumbs instead of panko?
While the recipe specifies panko for maximum crunch, regular breadcrumbs can be used, though the texture will be less airy and crispy.
Is the garlic powder used on the chicken or in the salad?
The garlic powder is used specifically in the flour mixture to season the chicken.
How many tablespoons of lemon juice are used in total?
The recipe uses 4 tablespoons of fresh lemon juice, divided between the chicken and the salad dressing.
What kind of cheese is used in this recipe?
Grated parmesan cheese is mixed into the panko breadcrumbs for a savory flavor.
How many eggs are required for the breading?
Three large eggs are used to create the egg wash for the chicken.
What should I do with the red onion?
The red onion should be chopped and added to the arugula salad for a sharp, fresh bite.
Is this recipe suitable for a quick meal?
Yes, it is tagged as a quick meal and is designed for easy preparation and cooking.
What is the serving suggestion for this dish?
Place a crispy chicken cutlet on a plate and top it with a generous portion of the arugula and bean salad.
What type of tomatoes are used in the salad?
One cup of grape tomatoes, halved, is used to provide sweetness and acidity to the salad.
Does the recipe use dried or fresh parsley?
The recipe uses 1 teaspoon of dried parsley, which is mixed into the breadcrumb coating.
How much olive oil is used for the salad dressing?
Two tablespoons of extra-virgin olive oil are whisked with lemon juice to dress the arugula salad.
What is the total amount of olive oil used in the recipe?
The recipe uses a total of 1/2 cup plus 2 tablespoons of extra-virgin olive oil.
Can I substitute the cannellini beans?
Yes, other white beans like Great Northern or Navy beans would work as a substitute in the salad.
Is the chicken breast skinless?
Yes, the recipe specifies using thin-sliced boneless skinless chicken breasts.
What categories does this recipe fall into?
This recipe is categorized as Italian, poultry, main course, and comfort food.