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Prosciutto-Baby Arugula Salad-topped Chicken Milanese


4 boneless, skinless chicken breasts (about 5 ounces each)
½ cup all-purpose flour
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 large eggs
1 cup panko breadcrumbs
¼ cup olive oil
2 tablespoons fresh lemon juice
1 package (3 ounces) Fiorucci® Prosciutto di Parma, torn into 1-inch pieces
2 cups packed baby arugula
½ cup thinly sliced red onion
¼ cup shaved Parmesan cheese


Prep: 20 minutes | Cook: 16 minutes | Serves: 4

1. Lay chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound chicken to ½-inch thickness and remove plastic wrap.
2. In a wide, shallow dish, whisk flour, and ½ teaspoon each salt and pepper. Whisk eggs in second wide, shallow dish; place breadcrumbs in third wide, shallow dish.
3. Dip chicken in flour mixture to coat, then dip in the egg wash, allowing excess to drip off, and breadcrumbs to coat, pressing lightly so breadcrumbs adhere.
4. In 2 batches, in a large skillet, heat 1½ tablespoons oil over medium-high heat; add 2 chicken breasts and cook 8 minutes or until golden brown and internal temperature reaches 165°, turning once.
5. In a medium bowl, whisk 1 tablespoon lemon juice, and remaining 1 tablespoon oil and ¼ teaspoon salt; stir in prosciutto, arugula and onion. Makes about 3 cups.
6. Serve Chicken Milanese drizzled with the remaining 1 tablespoon lemon juice topped with salad and cheese.


Approximate nutritional values per serving (1 chicken breast, ¾ cup salad): 486 Calories, 26g Fat (7g Saturated), 197mg Cholesterol, 963mg Sodium, 19g Carbohydrates, 1g Fiber, 2g Sugars, 42g Protein