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Chicken Milanese with Arugula Salad

It’s almost time for Jersey tomatoes to ripen. Well, they should be ripe right now but a delayed summer has led to delayed ripening. My tomato plants are full with green tomatoes of all sizes. Each day I have a little visit with them while drinking my java. I give them a pep talk and count each and every one so they all know they’re loved. I say hello to the new additions. We chant to the sun god together.

Well, you know what they say about a watched pot. I’m convinced a watched tomato doesn’t ripen. Soon you’ll be seeing a post about fried green tomatoes.

So, vine ripened tomatoes had to be bought for this salad. In August. In New Jersey. Hard to believe.

But enough about tomatoes. The Chicken Milanese (aka Breaded Chicken Cutlet) is the star here. It’s a GF breaded, no-egg, oven baked, crispy, flavorful delight. And, it can be used so many different ways.

Let’s not forget to mention the arugula. Baby organic arugula. Muah!

The best thing is this is my husband’s favorite summer dinner. I’m happy with that. I love it, too.


Chicken Milanese with Arugula Salad

Chicken cutlets

1 cup Italian breadcrumbs (gluten free)

2 tablespoons grated Pecorino Romano

salt and pepper

1/4 teaspoon paprika

4 thin boneless chicken breasts

1/2 cup rice milk

1 tablespoon olive oil



1 bunch arugula

1/4 red onion, sliced thin

1 large tomato

4 ounces buffalo mozzarella (cubed) or sheep’s milk feta cheese

1 teaspoon lemon juice

1/8 cup olive oil

1 tablespoon balsamic vinegar

salt and pepper


Preheat oven to 400 degrees.

Using a meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/4 to 3/8 inch.

Place chicken breasts in a baking dish and pour rice milk and a few teaspoons oil over top.

Mix the breadcrumbs, paprika, cheese, salt and pepper in a shallow dish. (Or, alternatively omit the cheese and sprinkle a small amount on the chicken breasts when you turn them over in the oven.)

Remove the chicken pieces one at a time from the milk mixture and place in the breadcrumbs. Coat each chicken breast with the breadcrumb mixture and place (in one layer) on a parchment lined baking pan. Drizzle lightly with more olive oil.

Bake for about 15-20 minutes until nicely browned turning once. (If you have a convection oven use the Convection Roast setting.)

Toss with the arugula, red onion and tomatoes with Lemon Balsamic Dressing. Pile the plate with the salad, place a chicken breast on top, add more salad and top with cheese.


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Reader Comments (2)

I like this post very much. I will go to share this in my twitter page...

microwave rice cooker.

Apr 27, 2010 | Unregistered CommenterGobis

Gobis - Thank you very much. This is what we had for dinner tonight! I served it over sauteed broccoli rabe instead of the salad. It was heavenly. -Nancy

PS - thanks for the twitter share!

Apr 27, 2010 | Registered CommenterNancy Kohler
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