Chicken Tenderloin Milanese with Arugula Salad
Cut used: Tenderloin chicken →
Prep
15 min
Cook
12 min
Total
27 min
Milanese-style cooking calls for pounding cutlets paper-thin and frying them briefly in a shallow pool of oil so the crust turns deeply golden and crackling while the meat inside stays juicy. Chicken tenderloins are already thin and tender, so a light pound is all they need. Topped with a peppery arugula salad dressed simply in lemon and olive oil, this dish is both crisp and refreshing.
What Ingredients Do You Need?
- 1.5 lbs Chicken tenderloins, lightly pounded
- 1/2 cup All-purpose flour
- 2 Eggs, beaten
- 1.5 cups Breadcrumbs, fine, mixed with 1/4 cup grated Parmesan
- to taste Salt and black pepper
- 1/2 cup Olive oil, for frying
- 4 cups Baby arugula
- 1 cup Cherry tomatoes, halved
- 1 Lemon, juiced
- 3 tbsp Extra-virgin olive oil, for dressing
- 1/4 cup Shaved Parmesan, for garnish
How Do You Make Chicken Tenderloin Milanese with Arugula Salad?
- 1
Bread the tenderloins
Season tenderloins with salt and pepper, dredge in flour, dip in egg, then coat in the Parmesan breadcrumb mixture.
- 2
Heat the oil
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3
Fry until golden
Fry the tenderloins in batches, 2-3 minutes per side, until golden brown and cooked through to 165°F.
- 4
Drain
Transfer to a paper towel-lined plate to drain excess oil.
- 5
Dress the salad
Toss arugula and cherry tomatoes with lemon juice, extra-virgin olive oil, salt, and pepper.
- 6
Assemble and serve
Plate the fried tenderloins and top generously with the dressed arugula salad and shaved Parmesan.
What Are the Pro Tips for This Recipe?
- 💡 Fine dry breadcrumbs give a crisper, more classic Milanese crust than coarse panko.
- 💡 Fry in batches to avoid crowding the pan and dropping the oil temperature.
- 💡 Dress the arugula salad just before serving so it doesn't wilt.
- 💡 Squeeze fresh lemon over the finished plate for an extra hit of brightness.
