Pan-Seared Chicken Milanese with Arugula and Lemon

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Thin chicken cutlets coated in a crisp breadcrumb crust, topped with a peppery arugula salad and bright lemon dressing. This Italian recipe, ready in about 25 minutes, pairs skinless chicken breasts, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 6 oz each) skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 2 cups fresh arugula
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: Place each of the 2 skinless chicken breasts between two sheets of plastic wrap and gently pound to about 1/4 inch thickness using a meat mallet or rolling pin.
2. Step 2: In a shallow bowl, combine 1/2 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, beat 2 large eggs. In a third bowl, mix 1 cup plain breadcrumbs with 1/4 cup finely grated Parmesan cheese.
3. Step 3: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb and Parmesan mixture.
4. Step 4: Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering but not smoking. Add the breaded chicken cutlets and cook for 3-4 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F.
5. Step 5: While chicken cooks, toss 2 cups fresh arugula with 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, and a pinch of salt.
6. Step 6: Serve the golden chicken Milanese topped with the fresh arugula salad and an optional wedge of lemon for squeezing.