Chicken Milanese with Cucumber-Arugula Salad

fresh ingredients


  • 12 oz
    chicken breast
  • 4 oz
  • 2 oz
  • 2 oz
    Dijon mustard
  • 2 oz
    lemon dill vinaigrette
  • 2 oz
  • 12 pcs
  • 10 oz
    seasoned panko
  • 2 oz
  • 4 oz
  • 1 pc

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

Meat mallet (or heavy skillet)

Large skillet

Small bowl 

Medium bowl

Large bowl


Paper towel lined plate

3 plates

Plastic wrap

Box grater

cook along



Beat 1 large egg in a medium bowl with 1 tablespoon water; season with a pinch each of salt & pepper;

Empty flour on a plate, spreading out; 

Empty panko on another plate, spreading out;

Trim cucumber (peel if desired), then thinly slice;

Cut lemon into wedges;

Grate carrots.

1Pound Chicken

Pat chicken dry, then place each breast between two pieces of plastic wrap. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness. Season chicken all over with salt & pepper.

2Bread Chicken

Dredge chicken breasts in flour. Dip into egg, letting excess egg drip back into bowl, then dip chicken into panko, pressing to help panko adhere. Transfer to a plate.

3Fry Chicken

Heat ⅛ inch of olive oil in a large skillet over medium-high heat for a few minutes. Add chicken breasts (oil should sizzle vigorously when a pinch of flour is added) & cook until golden brown, 2–3 minutes. Flip & cook 1–2 minutes more, or until chicken is cooked through. Transfer chicken to a paper towel-lined plate. Season with salt & pepper.

4Make Dressing & Salad

In a small bowl, whisk to combine all of the mayonnaise and Dijon mustard and 2 teaspoons water. Season creamy Dijon to taste with salt & pepper.

Add arugula, cucumber & shredded carrot to large bowl. Toss with lemon dill vinaigrette. Set aside.

5To Serve

Divide chicken & salad on plates. Garnish lemon wedges, for squeezing over top. Pass creamy Dijon at the table, for dipping. Enjoy!