Chicken Milanese with Arugula, Edamame, and Dried Cherry Salad

Chicken Milanese
🐓 🍋 🇮🇹
Arugula, Edamame, Dried Cherries
Pistachios, Shaved Parmesan
Lemon Dijon Sauce

Chicken Milanese with arugula, lemon, and Parmesan is a familiar favorite. This time, the idea was to keep the peppery greens but take the accompanying salad in a different direction.

Shelled edamame, dried cherries, and toasted pistachios brought a new combination of flavors and textures: tender green soybeans, chewy fruit with a touch of sweetness, and the crunch of nuts. Shaved Parmesan and a lemon-Dijon vinaigrette kept the salad connected to the familiar preparation.

A drizzle of lemon-Dijon cream sauce over the golden breaded chicken proved a welcome addition, with a lemon wedge alongside for a fresh squeeze. The result was reminiscent of the classic, with just enough of a twist to make it something new.

Chicken Milanese Recipe

Lemon-Dijon Cream Sauce

– 3 T. mayonnaise
– 1 1/2  T. sour cream
– 3/4 t. Dijon mustard
– 1 1/2 t. fresh lemon juice
– Freshly ground black pepper
– Water, as needed for drizzling

Stir together the mayonnaise, sour cream, Dijon, lemon juice, and pepper. Add water a few drops at a time until the sauce is thin enough to drizzle but still holds its shape. Refrigerate until serving.

Chicken Milanese

– 3 boneless, skinless chicken breast cutlets
– Fine sea salt and freshly ground black pepper
– 1/4 c. all-purpose flour
– 1 large egg
– 1 T. water
– 1 c. plain panko breadcrumbs
– Olive oil and butter for shallow-frying

Pound the cutlets to an even thickness of about ¼ inch. Pat dry and season both sides with salt and pepper.

Place the flour in a shallow dish. Beat the egg with the water in a second dish, and place the breadcrumbs in a third. Dredge each cutlet in flour, shaking off the excess, then dip into the egg mixture. Coat with breadcrumbs, pressing gently so they adhere.

Heat equal amounts of olive oil and butter in a large skillet over medium heat, enough to form a layer about ⅛ inch deep. When the butter is foaming, add all three cutlets and cook until golden brown on both sides and cooked through. Transfer to a wire rack while finishing the salad.

Arugula Salad

– 2 1/2 T. extra virgin olive oil
– 1 T. fresh lemon juice
– 1/2 t. Dijon mustard
– Fine sea salt and freshly ground black pepper
– 3—4 c. baby arugula
– 1/2 c. pre-cooked, ready-to-eat shelled edamame
– 1/4 c. dried cherries
– 3 T. toasted shelled pistachios
– Shaved Parmesan, to taste
– 3 lemon wedges, for serving

Whisk together the olive oil, lemon juice, Dijon, salt, and pepper in a large bowl. Just before serving, add the arugula, edamame straight from the package, and dried cherries. Toss gently to coat.

To Serve

Arrange a cutlet on each plate with the salad alongside. Top the salad with pistachios and shaved Parmesan. Drizzle the lemon-Dijon cream sauce over the chicken in a zigzag pattern. Place a lemon wedge beside each cutlet. Serve any remaining cream sauce on the side. Serves 3.

Note

For a more classic preparation, try this earlier recipe for Chicken Milanese with mixed greens, cherry tomatoes, shaved Parmesan, and lemon.