Crispy Chicken Milanese with Arugula, Roasted Red Pepper, and Lemon Salad is an elegant yet approachable dish that combines chicken Milanese’s crunchy, golden texture with a vibrant, fresh salad. It’s a delightful mixture of flavors and textures, making it a versatile choice for either casual dinners or special occasions.
Chicken cutlets are first pounded to a uniform thickness, ensuring they cook evenly and remain tender. Each cutlet is coated in a three-step breading process that involves dredging in flour, dipping in an egg and cream mixture, and coating with a seasoned breadcrumb mixture. Adding grated Parmesan cheese, garlic powder, and paprika to the breadcrumbs creates an intensely flavorful and aromatic crust. When fried in vegetable oil, the cutlets develop a beautiful, golden-brown exterior that’s crispy on the outside while remaining moist and tender inside.
One of the standout elements of this dish is the roasted red peppers. Roasting the peppers at high heat until their skin is blistered and charred intensifies their natural sweetness and imparts a subtle smokiness. After steaming and peeling, the peppers are sliced into tender and slightly caramelized strips, adding rich flavor to the salad.
The arugula salad is a refreshing contrast to the crispy chicken. Arugula’s peppery bite pairs wonderfully with the sweetness of the roasted peppers and the mild sharpness of thinly sliced red onions. Fresh parsley leaves add an herbal note, and the salad is dressed with a zesty lemon vinaigrette that brightens the entire dish. The vinaigrette, made with freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, and a touch of honey, provides a balanced tanginess and a hint of sweetness that complements the savory elements of the chicken and the salad.
The plating of this dish is both simple and elegant. A crispy chicken cutlet is placed on each plate with a generous portion of the arugula salad. The dish is then garnished with additional shaved Parmesan cheese, freshly chopped parsley, and a lemon wedge. The lemon wedge serves not just as a decorative element but as a finishing touch; a squeeze of fresh lemon juice over the chicken just before eating enhances its flavor, adding a bright, citrusy note that cuts through the richness of the fried cutlet.
This dish is a modern take on an Italian favorite, Chicken Milanese, elevated with a colorful and flavorful salad that makes it lighter and more balanced. The combination of crispy, tender chicken and the vibrant, fresh salad creates a perfect bite every time. It’s versatile enough to be served as a hearty main course for lunch or dinner, and its presentation is sophisticated enough to impress guests at a dinner party. This versatility allows you to serve it on any occasion, making you the master of your kitchen.
Whether you’re looking to elevate your weeknight dinner or serve something special for an occasion, Crispy Chicken Milanese with Arugula, Roasted Red Pepper, and Lemon Salad delivers flavor, texture, and visual appeal. The contrast of crispy chicken with the fresh, tangy salad creates a delightful experience for the palate, and the dish’s vibrant colors and elegant presentation will surely intrigue your guests.
Crispy Chicken Milanese with Arugula, Roasted Red Pepper, and Lemon Salad
4
servings20
minutes30
minutes50
minutesCrispy Chicken Milanese with Arugula, Roasted Red Pepper, and Lemon Salad features golden, breaded chicken cutlets served with a fresh salad of peppery arugula, sweet roasted peppers, and a zesty lemon vinaigrette. It’s a perfect blend of savory, tangy, and vibrant flavors.
Ingredients
- For the Chicken Milanese
4 chicken cutlets
1 cup all-purpose flour
2 large eggs, beaten
1 tablespoon heavy whipping cream
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
1 tablespoon garlic powder
1/2 tablespoon paprika
to taste, salt and ground black pepper
for frying, vegetable oil
- For the Salad
4 cups arugula
1 small red onion, thinly sliced
2 red bell peppers
1/4 cup parsley leaves
- For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon honey
1 teaspoon Dijon mustard
to taste, salt and ground black pepper
- For Serving
lemon wedges
grated Parmesan cheese
freshly chopped parsley
Directions
- Roast the Bell Peppers:
Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast in the oven, turning occasionally, until the skin is blackened and blistered on all sides, 15-20 minutes.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a lid to steam them for 10 minutes. Once cool enough to handle, peel off the charred skin, remove the seeds, and slice the peppers into strips. - Make the Lemon Vinaigrette:
Whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and ground black pepper until well combined. - Prepare the Chicken Milanese:
Place the chicken cutlets between two pieces of plastic wrap and pound them until they are 1/4″ thick.
In one shallow dish, place the flour. In another dish, mix the beaten eggs with heavy whipping cream. In a third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and ground black pepper.
Dredge each chicken cutlet in flour, then dip in the egg mixture, and coat evenly in the breadcrumb mixture, pressing gently to adhere. - Fry the Chicken:
Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the pan. Once hot, add the breaded chicken cutlets, in batches if necessary, and for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. - Prepare the Salad:
Combine the arugula, sliced red onion, roasted red pepper strips, and parsley leaves in a large bowl. Drizzle the lemon vinaigrette over the salad ingredients and toss gently to coat evenly. - Serve:
Place a crispy chicken cutlet and a generous portion of the arugula salad on each plate. Garnish with grated Parmesan cheese, freshly chopped parsley, and a lemon wedge on the side.