Pan-Seared Chicken Milanese with Lemon-Parmesan Arugula Salad

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

Tender breaded chicken cutlets pan-seared to golden perfection, served with a bright and peppery lemon-Parmesan arugula salad. 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 500 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 plain breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 4 cups arugula
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/4 cup shaved Parmesan
• 1 tsp lemon zest

The instant-read thermometer we’d check this chicken with → 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 pound with a meat mallet or rolling pin to about 1/4-inch thickness.
2. Step 2: Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 2 large beaten eggs, and one with a mixture of 1 cup plain breadcrumbs, 1/2 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 into the beaten eggs, and finally coat evenly with the breadcrumb mixture.
4. Step 4: Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the breaded chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F).
5. Step 5: While the chicken cooks, toss 4 cups fresh arugula with 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp lemon zest, and season lightly with salt and pepper.
6. Step 6: Serve the chicken Milanese topped with 1/4 cup shaved Parmesan and a generous handful of the lemon-Parmesan arugula salad on the side.