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Chicken Milanese with Arugula Salad

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This Chicken Milanese with Arugula Salad is what happens when a weeknight staple decides to get dressed up a little. It starts with my Lemony Chicken Cutlets- the ones my kids could happily eat every single night - and turns them into something I'd serve on a Friday evening with a glass of wine. It's light but indulgent, familiar yet elevated.

Chicken Milanese with Arugula Salad — golden lemony chicken cutlet topped with arugula, tomatoes, and mozzarella, drizzled with balsamic glaze. this recipe

The magic is in the layers: crisp lemony chicken, peppery arugula, juicy tomatoes, and a drizzle of balsamic glaze that feels straight off a trattoria menu. Sometimes, when I'm feeling a little extra, I'll add a spoonful of risotto beneath it all - plating the risotto over the glaze, then topping it with the cutlet and salad. The creamy rice catches every bit of lemon and balsamic, and suddenly this weeknight dinner feels like something out of your favorite Italian bistro.

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Why You'll Love This Chicken Milanese with Arugula Salad

  • A grown-up twist on a family favorite. The lemony chicken your kids love, now dressed up with arugula and balsamic for the adults.
  • Restaurant flavor, weeknight timing. Feels fancy, but it's on the table in 30 minutes.
  • Beautifully balanced. Crispy, creamy, tangy, and bright all at once - the kind of plate that just makes sense.

Ingredients for Chicken Milanese with Arugula Salad

This dish keeps things simple but intentional - quality ingredients layered with texture and contrast. Start with my "Lemony" Chicken Cutlets , then build your salad fresh while the chicken rests.

Ingredients for Chicken Milanese with Arugula Salad — arugula, cherry tomatoes, mozzarella pearls, red onion, and lemony chicken cutlets.
  • "Lemony" Chicken Cutlets - prepared as directed
  • Arugula
  • Cherry or grape tomatoes
  • Mozzarella pearls
  • Red onion
  • Red wine vinegar
  • Olive oil (optional)
  • Salt and pepper
  • Balsamic glaze (optional, for plating)

See recipe card for quantities.

Instructions

Think of this as assembly, not effort. You'll have the salad ready by the time the chicken hits the plate.

Lemony chicken cutlets sizzling in a skillet until golden brown for Chicken Milanese with Arugula Salad.

Prepare the Chicken.

Make the "Lemony" Chicken Cutlets according to the recipe. Keep warm while you toss the salad.

Arugula, tomatoes, mozzarella, and red onion in a large bowl for Chicken Milanese with Arugula Salad.

Assemble the Salad:

In a large bowl, combine the arugula, halved tomatoes, mozzarella pearls, and paper-thin red onion slices. Add the red wine vinegar and a drizzle of olive oil (if using). Season lightly with salt and pepper, then toss gently to coat.

Smearing balsamic glaze on a plate with the back of a spoon for Chicken Milanese with Arugula Salad.

Plate with Balsamic Glaze:

For restaurant-worthy presentation, smear a little balsamic glaze on each plate with the back of a spoon.

Plating Chicken Milanese with Arugula Salad - golden chicken topped with arugula and mozzarella on balsamic glaze.

Assemble the Dish

Lay the warm chicken cutlets over the glaze. Spoon the arugula salad mixture on top and enjoy!

Quick Hint: How to Make Balsamic Glaze

Simmer ½ cup balsamic vinegar in a small saucepan over medium heat until reduced by half (8-10 minutes) and coats a spoon. Cool slightly - it thickens as it cools.

Substitutions for Chicken Milanese with Arugula Salad

Here's how to make this dish your own:

  • Baby spinach or mixed greens instead of arugula for a softer bite.
  • Burrata or shaved Parmesan in place of mozzarella pearls.
  • White balsamic glaze for a lighter, fruitier finish.

Variations of Chicken Milanese with Arugula Salad

Once you've made it once, you'll start imagining endless versions:

  • Add shaved fennel or cucumber for extra crunch.
  • Top with prosciutto ribbons for a salty Italian touch.
  • Serve it over creamy risotto or buttery orzo for a more indulgent, dinner-party feel.

Equipment You'll Need

Nothing fancy - just the tools you already love using.

Storage Tips for Chicken Milanese with Arugula Salad

Keep the salad and chicken separate so the cutlets stay crisp.

  • Salad: Best enjoyed fresh, but you can prep the components a day in advance. Just be careful because the mozzarella and tomatoes are very moist.
  • Chicken: Refrigerate up to 3 days; reheat in a 375°F oven for 8 minutes. Can be frozen in plastic bags for up to two months.

Top Tip

Smear your balsamic glaze with the back of a spoon - that's the restaurant-style move that makes this Chicken Milanese with Arugula Salad feel special. And if you've got leftover risotto? Use it as the base. It's a secret little chef's trick that turns "I'm just using leftovers" into "I planned this."

FAQ

Can I make this ahead?

Yes. The chicken cutlets can be cooked in advance and reheated in the oven - just toss the salad fresh before serving.

Is this truly Milanese?

Traditionally, yes - an Italian-style breaded cutlet with salad. This one leans lighter and brighter, thanks to the lemon in those cutlets.

Can I skip the balsamic glaze?

Absolutely. The dish is lovely without it - the lemony chicken and arugula do plenty of heavy lifting on their own.

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Chicken Milanese with Arugula Salad - golden lemony cutlet topped with arugula, tomatoes, and mozzarella pearls, drizzled with balsamic glaze.

Chicken Milanese with Arugula Salad

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Description

A light, lemon-forward spin on classic Chicken Milanese - golden cutlets topped with arugula, tomatoes, and mozzarella, finished with balsamic glaze or layered over risotto for extra elegance.

Ingredients

Units Scale
  • 1 lb Lemony Chicken Cutlets - prepared as directed
  • 5 oz arugula
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup mozzarella pearls
  • ⅛ cup red onion, very thinly sliced
  • 1 tablespoon red wine vinegar
  • Drizzle of olive oil (optional)
  • Salt and pepper, to taste
  • Balsamic glaze (optional, for plating)
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Instructions

  1. Prepare the Lemony Chicken Cutlets and keep warm.
  2. In a large bowl, combine arugula, tomatoes, mozzarella, and onion.
  3. Add vinegar and olive oil; toss gently and season with salt and pepper.
  4. Smear balsamic glaze on plates for serving.
  5. Place chicken over the glaze and top with salad.

Notes

Sweet cherry tomatoes add balance and brightness.

Try plating risotto or orzo over the balsamic first for an elevated, dinner-party presentation.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Chicken
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1
  • Calories: 275
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 25g

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