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Chicken Milanese with Arugula, Tomatoes and Fresh Mozzarella

Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Servings: 4
Author: Mary Ann Dwyer


  • 4 boneless skinless chicken breasts
  • kosher salt and pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups Italian flavored panko crumbs
  • 2-3 Tbsp. butter
  • 2-3 Tbsp. olive oil
  • 4 cups arugula
  • 8 oz. fresh mozzarella cubed
  • 2 cups grape tomatoes halved
  • balsamic vinaigrette dressing for drizzling
  • salt and fresh ground pepper to taste


  • Pound each chicken breast to 1/4 inch thickness.
  • Sprinkle each breast with salt and pepper then dredge both sides in flour, dip in egg and coat with panko crumbs, pressing to make sure crumbs coat the chicken well.
  • In a large saute pan, heat 2 Tbsp. butter and 2 Tbsp. olive oil over medium low heat. Add the chicken and saute on each side for 3 minutes until cooked through, adding more butter and olive oil as needed.
  • Remove chicken from pan and top each with some arugula, tomatoes and fresh mozzarella. Drizzle with some balsamic vinaigrette and sprinkle with salt and freshly ground pepper to taste.