Breaded pan fried chicken breast served w/ arugula, cherry tomatoes and shaved Parmigiano

Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.

Prepare the Chicken

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Dredge each chicken breast first in the flour, shaking off excess, then dip in the egg, and finally coat with breadcrumbs.

Set Up Breading Stations

In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

Fry the Chicken

In a large bowl, combine arugula and cherry tomatoes. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to combine.

Prepare the Salad

Place the fried chicken on a serving plate, top with shaved Parmesan, and serve alongside the arugula salad.

Serve

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese, shaved

Arugula

Cherry tomatoes, halved

Olive oil

Salt

Black pepper

Cotoletta di Pollo alla Milanese

Make Cotoletta Di Pollo Alla Milanese Recipe in just 30m. Breaded pan fried chicken breast served w/ arugula, cherry tomatoes and shaved Parmigiano

Cotoletta Di Pollo Alla Milanese Recipe

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