Cook what you grow
Chicken Milanese with Arugula
The Italian cutlet done properly: chicken pounded thin, breaded in panko and parmesan, fried until deep gold, and buried under a lemon-dressed pile of arugula.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 6 cups arugula, packed, thick stems removed
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced paper thin · soak the slices in cold water 5 minutes if the onion is fierce
From the pantry
- 4 boneless, skinless chicken breasts, halved horizontally into 8 cutlets
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- 1 cup Parmesan cheese, finely grated · half goes into the breading, half is shaved over at the table
- 2 lemons, one juiced, one cut into wedges
- 1 cup olive oil · most of it stays in the pan; 2 tablespoons go into the salad
- salt · to taste
- black pepper