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Chicken Milanese with Arugula, Tomatoes and Fresh Mozzarella
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 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
  1. Pound each chicken breast to 1/4 inch thickness.
  2. 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.
  3. 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.
  4. 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.