Chicken Milanese with Shaved Apple and Arugula Salad

Crispy chicken cutlets, piled high with a tangy salad of arugula, shaved green apple, celery, and parmesan cheese. This is our fresh fall take on a classic chicken milanese!

You can't ever go wrong with a perfectly crispy chicken cutlet. We use this base recipe for salads, bowls, or even in a sandwich.

Chicken cutlets look intimidating, but the process is simple as long as you have the right tools. The results are so worth it! This is one of our top few favorite ways to cook chicken breast.

For maximum flavor and crispiness, we pan fry our cutlets in a shallow layer of oil. Alternatively, you can spray the cutlets with avocado oil spray and bake at 400˚F for about 15-20 minutes – they just won't be nearly as crispy or golden brown.

A few tips for perfect cutlets: Choose smaller chicken breasts, and make sure they are pounded very thin with a meat tenderizer. Panko breadcrumbs will give you the best crunchy coating, but you can also use regular breadcrumbs if preferred. Keep a close eye on the oil when pan frying – it can fluctuate significantly during the cooking process!

Try our crispy tofu nuggets for a vegan/vegetarian alternative.

To make this a more well-rounded meal, serve it with a simple carb, like herb roasted potatoes, risotto, or even just your favorite crusty bread + olive oil.

Step-by-step instructions

Make your cutlets. Add olive oil to a heavy-bottomed pan until it's about ⅛-¼" high and turn the heat to medium low. You'll want the oil to reach about 350˚F.

Place chicken breasts on a cutting board and cover with plastic wrap. Use a kitchen meat pounder to pound the chicken breasts thin, about ¼ of an inch. Sprinkle each breast on both sides with salt and pepper.

Place the flour on a shallow plate. In another shallow, large bowl, combine 2 large eggs with about a tablespoon of water and whisk together. In a 3rd bowl, combine your panko breadcrumbs, parmesan, salt, pepper, and dried herbs and whisk together.

Using a pair of tongs, coat the cutlet with a thin dusting of flour on both sides.

Next, dip into the egg, letting the excess run off, and then move to the panko, pressing the cutlet into the crumbs to make sure it's completely covered.

Cook your cutlets. Add cutlets to your heated oil and cook until golden brown and crispy, then flip and repeat. It should take anywhere from 5-8 minutes per side. Try to make sure your oil stays around 350˚F.

Make the dressing. Add all dressing ingredients to a small bowl, and whisk together.

Assemble the salad. Add arugula, thinly sliced apple and celery to a large bowl. Toss with dressing until all elements are evenly coated.

We're using the Zwilling Z-Cut slicer that fits directly on top of our large Zwilling Fresh & Save Bowl to cut the apples and celery, so you can slice directly into the bowl you will use to assemble the salad! Just make sure to use a cut proof glove for safety.

Assemble the plate. Place one of the cutlets on your serving plate, and generously top with your dressed salad. Top with lots of freshly grated parmesan, cracked black pepper, and a lemon wedge. Enjoy!

Prep and Storage Tips

You can easily make the vinaigrette up to 3-4 days before serving this salad. Store in the refrigerator until ready to assemble the salad.

You can also pre-slice the apples and celery, but make sure to coat the apples in lemon juice to prevent browning. Wait until you're ready to serve to toss everything together, otherwise the salad will get soggy.

The cutlets will keep in the refrigerator for 3-5 days after cooking. We like to reheat the chicken by putting it on a sheet pan in the oven for 10-15 minutes until it's heated through.

Level up the fall vibes by serving this meal with an Apple Cider Margarita or an Apple Pear Martini!

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