Chicken Milanese with Slow Roasted Cherry Tomatoes and Arugula
Crispy, golden breaded chicken cutlets meet the sweet and savory flavors of slow-roasted cherry tomatoes in this irresistible recipe for Chicken Milanese with Arugula. Perfectly tender chicken is coated in a Parmesan-infused breadcrumb crust and fried to perfection, while caramelized garlic-roasted tomatoes add a vibrant burst of flavor. Tossed with peppery arugula, fresh lemon juice, and a drizzle of olive oil, this dish is a masterful balance of textures and tastes. Ideal for a cozy dinner or an impressive dinner party centerpiece, this recipe is as visually stunning as it is delicious. Serve it hot with a sprinkle of extra Parmesan for a restaurant-worthy meal in under an hour!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 cups Cherry tomatoes
- 4 cups Arugula
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cloves Garlic cloves, minced
- 1 medium Lemon, juiced
- 2 tablespoons Fresh parsley, chopped
- 1 cup Vegetable oil, for frying
Instructions
Preheat your oven to 300°F (150°C).
Place the cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then toss to coat. Add minced garlic and roast in the oven for 25-30 minutes, stirring occasionally, until the tomatoes are caramelized and bursting.
Meanwhile, prepare the chicken by slicing each breast in half horizontally, then pounding them to an even thickness of about 1/4 inch using a meat mallet.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and chopped parsley.
Dredge each piece of chicken in the flour, shaking off the excess, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture to coat completely. Set the coated chicken aside on a plate.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken cutlets, two at a time, for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
In a large salad bowl, toss the arugula with the juice of one lemon and the remaining 2 tablespoons of olive oil. Add a pinch of salt and black pepper to taste.
To serve, place a piece of Chicken Milanese on each plate, top with a generous spoonful of roasted cherry tomatoes, and finish with a handful of dressed arugula. Garnish with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
4202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 19.1 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 806 mg | 62% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
