Pan-Seared Chicken Milanese with Lemon Arugula Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender, thin chicken cutlets pan-seared to golden perfection, served with a bright, peppery arugula salad dressed in fresh lemon juice. 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 large eggs
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp olive oil
• 4 cups arugula
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 tbsp shaved Parmesan

Instructions

1. Step 1: Place 2 boneless skinless chicken breasts between two sheets of plastic wrap and pound with a meat mallet to about 1/4 inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one shallow dish, 2 large beaten eggs in another, and a mixture of 1 cup Italian seasoned breadcrumbs and 1/4 cup grated Parmesan cheese in a third. Dip each chicken cutlet first into flour, shaking off excess, then into eggs, and finally coat evenly with breadcrumb mixture.
3. Step 3: Heat 4 tbsp 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 per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate to drain.
4. Step 4: In a large bowl, toss 4 cups fresh arugula with 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 cup halved cherry tomatoes, and a pinch of salt until the arugula is lightly coated and fragrant.
5. Step 5: Plate the chicken cutlets with a generous handful of the lemon arugula salad and sprinkle 2 tbsp shaved Parmesan over the salad before serving.