Name: Crispy Chicken with Arugula
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 thin chicken breasts; 1 pint buttermilk; 3/4 cup all-purpose flour; 3/4 cup panko bread crumbs; 1 egg; 2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon pepper; 4 cups baby arugula; 4 tablespoons shaved parmesan cheese; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons lemon juice; 1/4 cup olive oil; Salt and pepper to taste

Jump to Recipe

Crispy Chicken with Arugula brings together golden fried chicken cutlets, peppery greens, shaved parmesan, and bright lemon vinaigrette in one unforgettable plate. This recipe transforms simple ingredients into a restaurant-worthy meal in under an hour. The crispy coating locks in flavor, while the fresh arugula topping balances richness with vibrant texture. If you love chicken milanese style dishes, this version adds a refreshing twist that feels both comforting and light. Perfect for weeknights yet impressive enough for guests, this dish delivers crunch, freshness, and bold flavor in every bite.

Story

I first made Crispy Chicken with Arugula when I wanted something indulgent yet fresh. Traditional fried chicken cutlets always felt heavy on their own, so I started topping them with lightly dressed greens. The contrast worked beautifully. The crunchy exterior paired perfectly with bright arugula and nutty parmesan. Since then, Crispy Chicken with Arugula has become a go-to meal in my kitchen.

This dish draws inspiration from classic chicken milanese style recipes, which feature thin breaded cutlets pan-fried until golden. However, adding a simple lemon vinaigrette chicken topping changes everything. The citrus cuts through the richness, while shaved parmesan adds depth. Crispy Chicken with Arugula feels balanced, flavorful, and satisfying without weighing you down.

Because the chicken cooks quickly and the topping comes together in minutes, Crispy Chicken with Arugula works beautifully for busy evenings. Yet it still feels special enough for entertaining.

Ingredients

4 thin chicken breasts
1 pint buttermilk
¾ cup all-purpose flour
¾ cup panko bread crumbs
1 egg
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
4 cups baby arugula, loosely packed
4 tablespoons shaved parmesan cheese
2 tablespoons olive oil
2 tablespoons butter

Lemon Vinaigrette

2 tablespoons lemon juice
¼ cup olive oil
Salt and pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Place the chicken breasts in a Ziploc bag and pour in the buttermilk. Marinate for 30–60 minutes to tenderize and add flavor. Meanwhile, prepare three shallow bowls for breading. In the first bowl, mix flour, half the salt, garlic powder, and half the pepper. In the second bowl, whisk the egg with a splash of water. In the third bowl, combine panko breadcrumbs with remaining salt and pepper.

Remove each chicken breast from the buttermilk. Coat thoroughly in the flour mixture, then dip fully into the egg mixture. Finally, press into the panko mixture to create a thick, even coating.

Cooking Instructions

Heat a cast iron skillet over medium-high heat. Add butter and olive oil, allowing them to melt and shimmer. Place two chicken breasts in the pan. Cook about three minutes per side until golden brown. Continue cooking until the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.

Whisk together lemon juice and olive oil to create the vinaigrette. Season with salt and pepper. Lightly toss baby arugula with the dressing. Top each chicken breast with dressed arugula and finish with shaved parmesan. Serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the skillet, as this lowers the oil temperature and prevents proper browning. Always use thin cutlets to guarantee even cooking. Additionally, press the breadcrumbs firmly onto the chicken to prevent the crust from falling off. Monitor the internal temperature carefully using a meat thermometer to avoid overcooking.

Pro Tips for Better Flavor

For extra crunch, double-coat the chicken by repeating the egg and panko steps. You can also add a pinch of lemon zest to the vinaigrette for brighter citrus flavor. Use freshly shaved parmesan instead of pre-grated cheese for superior texture and taste. The combination creates a stunning shaved parmesan chicken finish.

Serving and Storage

How to Serve

Serve Crispy Chicken with Arugula immediately while the crust remains crisp. Pair it with roasted potatoes, garlic pasta, or a simple side of cherry tomatoes. Because the greens act as a fresh salad topping, this dish already feels complete on its own. A slice of crusty bread complements the meal perfectly.

How to Store Leftovers

Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Keep the arugula separate to prevent sogginess. Reheat in a skillet with a small amount of olive oil to restore crispiness. Alternatively, warm in a 350°F oven for 20–25 minutes or in an air fryer for 3–4 minutes.

Conclusion

Crispy Chicken with Arugula offers everything you want in a weeknight dinner: crunch, brightness, and satisfying flavor. The golden fried chicken cutlets pair beautifully with lemony greens and parmesan. Once you try this recipe, it will quickly become part of your regular rotation.

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Frequently Asked Questions

Can I bake instead of fry the chicken?

Yes. Place breaded chicken on a wire rack over a baking sheet. Bake at 400°F for about 20 minutes, flipping halfway through. Spray lightly with cooking oil for better browning.

Can I prepare this recipe ahead of time?

You can bread the chicken up to four hours in advance and refrigerate it before frying. The vinaigrette can also be prepared up to three days ahead and stored separately.

Can I freeze the breaded chicken?

Yes. Freeze breaded chicken on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to three months. Thaw in the refrigerator before cooking.