Chicken Milanese with Arugula Salad
Learn how to make a simple chicken Milanese with arugula salad and a simple balsamic vinaigrette. This recipe also includes tips on making the perfect chicken Milanese at home.
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Cooking tools:
- Meat pounder
- Rolling pin
- Chef's knife
- Cutting board
- Freezer
- Zip-top bag
- Parchment paper
- Wax paper
- Pan
- Can
Ingredients
- Two skinless, boneless chicken breasts (9-10 ounces each)
- Salt
- pepper
- ¾ cup all-purpose flour
- ¼ cup whole milk
- 2 large eggs
- 1 cup breadcrumbs
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup multi-colored teardrop tomatoes, cut in half
- 6 cups loosely packed arugula
- 1 medium red onion, very thinly sliced
- 3 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Shaved Parmesan
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