Chicken Salad Milanese
Experience the perfect harmony of crunch and freshness with this Chicken Salad Milanese recipe, a delightful fusion of golden, Parmesan-crusted chicken cutlets and a zesty arugula salad. This quick and easy dish pairs the crispiness of pan-fried chicken with a medley of vibrant cherry tomatoes, peppery arugula, and thinly sliced red onions, all lightly dressed in a tangy lemon-olive oil vinaigrette. Finished with a drizzle of balsamic glaze, this recipe is perfect for a light yet satisfying lunch or dinner. Ready in just 30 minutes, this meal is a testament to simple ingredients transformed into an elegant masterpiece that's as visually appealing as it is delicious. Perfect for fans of Italian-inspired, healthy chicken recipes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 120 grams Flour
- 2 pieces Eggs
- 180 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 120 milliliters Olive oil
- 200 grams Fresh arugula
- 150 grams Cherry tomatoes, halved
- 50 grams Red onion, thinly sliced
- 1 piece Lemon
- 30 milliliters Extra virgin olive oil
- 15 milliliters Balsamic glaze
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet until they are about 0.5 cm thick.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese, salt, and black pepper.
Dredge each chicken breast in flour, then dip it into the beaten eggs, and finally coat it evenly with the breadcrumb mixture. Press the breadcrumbs into the chicken to ensure good adhesion.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken breasts into the skillet.
Cook the chicken for about 3-4 minutes on each side, or until golden brown and fully cooked through. Once done, transfer them to a plate lined with paper towels to drain excess oil.
In a large mixing bowl, combine the arugula, cherry tomatoes, and red onion.
Juice the lemon into a small bowl and whisk it with extra virgin olive oil, a pinch of salt, and black pepper to create a light dressing. Drizzle it over the salad and toss to coat evenly.
Divide the salad between two plates and place a crispy chicken cutlet on top of each.
Finish with a drizzle of balsamic glaze over the chicken and salad for added flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.2 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 598 mg | 46% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1535 mg | 33% | |
*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.
