Why This Recipe Works

This recipe combines two Italian favorites—Parmesan-crusted chicken Milanese and caprese salad—into one supersatisfying dish. Using store-bought chicken cutlets made both the prep and cook time speedy. A standard 3-step breading process produced a perfectly golden crust that stayed put as the chicken cooked. Leaning into traditional chicken Milanese, we served the cutlets with arugula salad but then bolstered it with the classic caprese components of tomato, mozzarella, and basil.

Before You Begin

Drizzle with aged balsamic or balsamic reduction, if desired.

Instructions

Place ½ cup all-purpose flour in shallow dish. Lightly beat 1 egg in second shallow dish. Combine ¾ cup panko and ¾ cup grated Parmesan in third shallow dish. Sprinkle 4 chicken breast cutlets with ½ teaspoon table salt. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg, then dredge in panko mixture, pressing to adhere. Transfer cutlets to rimmed baking sheet.

Heat ¼ cup vegetable oil in 12-inch skillet over medium heat until shimmering. Cook cutlets until panko is deep golden brown on both sides, 3 to 5 minutes per side, adjusting heat as necessary. Transfer to serving plates.

Whisk ¼ cup extra-virgin olive oil, 1 tablespoon red wine vinegar, ¼ teaspoon pepper, and remaining ½ teaspoon salt together in large bowl. Add 4 cups baby arugula; 1 pound ripe tomatoes, cut into ½-inch pieces; 8 ounces fresh mozzarella, cut into ½-inch pieces; and 1 cup basil leaves and toss to combine. Divide salad over chicken cutlets. Serve.