Chicken Milanese with Slow Roasted Cherry Tomatoes and Arugula

Crispy, golden breaded chicken cutlets meet the sweet and savory flavors of slow-roasted cherry tomatoes in this irresistible recipe for Chicken Milanese with Arugula. Perfectly tender chicken is coated in a Parmesan-infused breadcrumb crust and fried to perfection, while caramelized garlic-roasted tomatoes add a vibrant burst of flavor. Tossed with peppery arugula, fresh lemon juice, and a drizzle of olive oil, this dish is a masterful balance of textures and tastes. Ideal for a cozy dinner or an impressive dinner party centerpiece, this recipe is as visually stunning as it is delicious. Serve it hot with a sprinkle of extra Parmesan for a restaurant-worthy meal in under an hour!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 cups Cherry tomatoes
• 4 cups Arugula
• 0.5 cups All-purpose flour
• 2 large Eggs
• 1 cup Breadcrumbs
• 0.5 cups Parmesan cheese, grated
• 0.25 cups Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cloves Garlic cloves, minced
• 1 medium Lemon, juiced
• 2 tablespoons Fresh parsley, chopped
• 1 cup Vegetable oil, for frying

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Place the cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then toss to coat. Add minced garlic and roast in the oven for 25-30 minutes, stirring occasionally, until the tomatoes are caramelized and bursting.

Step 3

Meanwhile, prepare the chicken by slicing each breast in half horizontally, then pounding them to an even thickness of about 1/4 inch using a meat mallet.

Step 4

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and chopped parsley.

Step 5

Dredge each piece of chicken in the flour, shaking off the excess, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture to coat completely. Set the coated chicken aside on a plate.

Step 6

Heat vegetable oil in a large skillet over medium heat. Fry the chicken cutlets, two at a time, for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.

Step 7

In a large salad bowl, toss the arugula with the juice of one lemon and the remaining 2 tablespoons of olive oil. Add a pinch of salt and black pepper to taste.

Step 8

To serve, place a piece of Chicken Milanese on each plate, top with a generous spoonful of roasted cherry tomatoes, and finish with a handful of dressed arugula. Garnish with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(1393.6g)

Amount per serving	% Daily Value*
Calories	4202.0

Total Fat 334.1g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 698mg	0%
Sodium 5176.7mg	0%
Total Carbohydrate 151.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 19.1g
Protein 162.4g	0%

Vitamin D 82IU	0%
Calcium 805.9mg	0%
Iron 15.9mg	0%
Potassium 1372.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 15.2%

Carbs: 14.2%