Lemony Chicken Milanese with Arugula Salad

So - while I am not a fan of multiple prep bowls for a weeknight meal I was ok with this bc the bowls used for the egg and the panko are easy to fit in dishwasher - not large baking and mixing bowls. The salad was phoned in for this recipe so recommend going to something more fund. I did a kale salw w. vinegar marinated onions and chopped tomatoes. Just search up a different panzanella salad or cabbage like slaw and you will be ok. Need a sharp dressing.

• adamico7

• NJ

• 3/17/2020

So yummy! Using what I had on hand, I used regular breadcrumbs, dried parsley and oregano, and lemon pepper instead of plain. I added some parm to the breadcrumbs as well. It was superb! I'm sure had I used fresh herbs and panko it would have been even better. I can't wait to make it again!

• Anonymous

• La Crescenta, CA

• 9/3/2018

Very nice! Flavorful chicken, great for a summer meal. I threw in a couple tablespoons of shredded parmigiano reggiano cheese to the panko crumbs. Will make again.

• katyk67

• Iowa

• 7/19/2015

A friend gave me a bunch of arugula from her winter garden, and I decided to try this. Delish! It will go in my regular rotation. Served with the spicy spinach linguine (although I couldn't find spinach & bought whole grain linguine) from this web site, and originally recommended with the chicken. A really satisfying meal! (The web site is a little wonky, and won't let me give a forks rating. I say 4 forks!)

• ehauber

• Taos NM

• 3/23/2015

Have made this recipe at least a dozen times over the past few years. It's easy, delicious, and pleases children and adults alike. (Admittedly, the children will not touch the arugula. Fine, more for me!) I serve this often with brown butter pasta or garlic bread.

• stasia4

• Marin County, CA

• 11/10/2013

A lovely and easy weeknight meal. I sometimes make a different vinaigrette (search Epicurious for the Sprightly Lemon Vinaigrette recipe) instead of just using the lemon juice, and add freshly grated parmesan over the chicken and arugula before serving.

• agsb1

• Nova Scotia

• 9/12/2013

不确定我的鸡是厚或缺陷件, but it was undercooked and required additional heating. To avoid burning, I heated in the oven. Flavor was good. Added parmesan and lemon zest to panko mix.

• Anonymous

• Simi Valley, CA

• 10/21/2012

Any health nut will fall in love with this dish! From Brunch, to Lunch, to Cinner you can't go wrong. The components complement one another in a symphony of flavor. For a twist you can add diced mango, or mandarine oranges in place of the cherry tomatoes.

• danthonypowell

• Chicago, IL

• 9/16/2012

Great easy weeknight dinner. Sometimes to mix it up I add some sliced fresh pair and shaved parmesan.

• agsb1

• Halifax, Nova Scotia

• 7/18/2012

This is a good recipe. I don`t know if I would make it for company, but for a weeknight family dinner it's great. I used thyme and rosemary out of the garden instead of oregano and parsley; I think several different fresh herbs would work here, and as suggested, added lemon zest and a bit of parmesan to the breadcrumb mixture. I will be making this again.

• Anonymous

• Seattle, WA

• 5/23/2012

Added parm to panko as suggested for flavor. Nothing special, but simple dish that should be served with something very flavorful such as "Spicy Spinach Linguine"

• stoli

• Tamarac, FL

• 8/3/2011

I made this for dinner for my grown sons and my husband and they loved it. No arugula at my grocery so I made a tomato salad of halved cherry tomatoes with some fresh basil, olive oil and garlic and it went really well. Definitely will make it again.

• Redtori

• Las Vegas, NV

• 1/12/2011

Delicious recipe, fast and filling. There is no need for adding anything else.

• brownzugar

• Sanjuan, Puerto Rico

• 3/11/2010

Wish I could give this 3.5 forks-- it was very good. I really liked the fresh herbs with the panko. I made the lemon dressing, also made homemade balsamic-- either were delicious on the salad over chicken. Will definitely make again.

• Anonymous

• Bronxville, NY

• 11/9/2009

I've made this countless times for guests and it always turns out great! The only change I make is that I don't cook the chicken all the way in the skillet. I finish it in a baking pan at 350 for 20 minutes or so. I also buy the hand fileted chicken breasts.

• Anonymous

• Chicago

• 8/27/2009