Crispy Chicken Milanese with Lemon Arugula Salad and Roasted Yellow Squash

This crispy chicken Milanese is a classic dish that never fails to impress. The secret lies in butterflying the chicken breasts into thin cutlets, which not only increases the surface area for the crunchy panko coating but also ensures quick and even cooking. Paired with a zesty lemon arugula salad and tender roasted yellow squash, this meal is a delightful balance of textures and flavors.

Perfect for a weeknight dinner or a special occasion, this recipe comes together in just 30 minutes. The bright, peppery arugula and juicy tomatoes are tossed in a simple lemon-shallot vinaigrette, while the squash roasts to golden perfection. Serve everything together for a satisfying plate that’s as beautiful as it is delicious.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve the grape tomatoes lengthwise. Halve, peel and finely chop the shallot until you have 1 tablespoon. Halve the lemon; cut one half into wedges. Slice the yellow squash crosswise into ¼-inch-thick rounds. Place the panko breadcrumbs in a shallow dish.
2. On a baking sheet, toss the squash rounds with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, 10-15 minutes, flipping halfway through.
3. Meanwhile, butterfly the chicken breasts: place your hand flat on one breast and cut horizontally through the center, stopping about ¾ of the way through so it opens like a book. Repeat with the other breast. Season both sides of each cutlet with salt, pepper and Italian seasoning. Brush the top side with sour cream, then press that side into the panko to coat evenly.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken, panko-side down and cook until golden and cooked through, 3-4 minutes per side.
5. In a large bowl, whisk together the chopped shallot, juice from the remaining lemon half and a large drizzle of olive oil. Season with salt and pepper. Add the arugula and halved tomatoes and toss to coat in the dressing.
6. Thinly slice the chicken. Divide the salad among plates, top with roasted squash and sliced chicken. Serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I keep the panko from falling off?

Make sure the chicken is patted dry before seasoning and press the panko firmly into the sour cream. Let the coated chicken rest for a few minutes before frying.

Can I make this dairy-free?

Yes, substitute the sour cream with a dairy-free yogurt or mayonnaise and use a dairy-free breadcrumb if needed.