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Crispy Chicken Milanese with a tangy arugula salad. An energy-giving meal that's quick to make!
Golden, crispy breaded chicken cutlets pan-fried to perfection. This classic Italian-American dish is incredibly quick to make, delivering a satisfyingly crunchy and juicy main course perfect for a weeknight dinner.
Serving size: 1 cutlet
A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
Serving size: 1.5 cups
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Crispy Chicken Milanese with a tangy arugula salad. An energy-giving meal that's quick to make!
This italian_american dish is perfect for dinner. With 629.8 calories and 51.29g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chicken Cutlets
Set Up Breading Station
Bread the Chicken
Shallow-Fry the Cutlets
Serve Immediately
Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.
Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.
Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.
Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.
Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.
