Pan-Seared Chicken Milanese with Lemon and Arugula Salad

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A tender, crispy chicken cutlet lightly breaded and pan-seared, topped with a fresh peppery arugula and lemon salad for a bright Italian-inspired dish. This Italian recipe, ready in about 25 minutes, pairs boneless 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 pieces (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cups arugula
• 2 tbsp extra virgin olive oil
• 4 thin lemon slices
• 1/2 cup, halved cherry tomatoes

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Place 2 boneless 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 three shallow bowls, place 1/2 cup all-purpose flour, 2 beaten large eggs, and a mixture of 1 cup plain breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat evenly with the breadcrumb mixture.
4. Step 4: Heat 4 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
5. Step 5: Add the breaded chicken cutlets to the skillet and cook for 3-4 minutes per side until golden brown and cooked through; internal temperature should reach 165°F.
6. Step 6: While chicken cooks, toss 3 cups fresh arugula with 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 cup halved cherry tomatoes, and season lightly with salt and pepper.
7. Step 7: Plate the cooked chicken cutlets and top with the arugula salad and 4 thin lemon slices for garnish. Serve immediately.