Chicken Milanese with a Spinach and Arugula Salad


  • 4 skinless boneless chicken breast halves
  • 2 large eggs
  • 1 1/2 cups Italian seasoned panko breadcrumbs
  • 3 tbsp. canola oil (plus more if needed)
  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup baby arugula leaves 
  • 1 cup baby spinach leaves

Place wax paper on a cutting board, top with chicken and top with another piece of wax paper. Use a meat mallet or rolling pin to flatten the chicken to 1/4-1/2" thick. Repeat with remaining chicken.

In a wide bowl, whisk eggs. Add panko to a separate bowl. 

Dip chicken into the eggs and turn to coat. Dredge in breadcrumb mixture, coating completely and shake off excess.

Heat canola oil in large nonstick skillet over medium heat. Add two chicken breasts in an even layer and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and cover with aluminum foil to keep warm. Do the same thing with the remaining two chicken breasts, adding more canola oil to the pan if necessary. Transfer to a plate.

Whisk together the olive oil and lemon juice. Sprinkle with salt and pepper. Toss with arugula and spinach.

To serve, place a piece of chicken on a plate and top with a mound of salad. Enjoy!

by The Savvy Kitchen