Love a good chicken cutlet? Who doesn’t.
It’s crispy, juicy, golden brown, and super satisfying. And, I typically like the switch up what I serve with them or top them with. That’s where this chicken cutlet with arugula salad comes in, dressed up with that delicious giant citrus: pomelo.
Think chicken Milanese, but with a seasonal edge. The kind of dish that’s easy enough for a weeknight but fancy enough for a dinner party.
Pomelo is having its moment. It’s less bitter than grapefruit, not as acidic as lemon, and has a juicy, mild sweetness that brightens up everything it touches. Add peppery arugula, salty Parmesan, a quick dressing of lemon and olive oil—and you’ve got the perfect topping for crispy pan-fried chicken.
This is one of those back-pocket recipes you’ll keep coming back to. I promise.
Pomelo is this season’s new citrus it girl, at least in my eyes she is, so she’s getting featured here.
What Is Chicken Milanese?
Chicken Milanese is an Italian classic—chicken breasts butterflied, pounded thin, coated in breadcrumbs, and fried until perfectly golden and crispy.
Traditionally, chicken Milanese is served simply with a wedge of lemon, and maybe a quick green salad, usually some arugula lightly dressed and then topped with some Parmesan cheese. For this version I’m adding in some fresh and tangy pomelo and red onion to the mix.
Why Pomelo?
If you’ve never cooked with pomelo, now’s the time. It looks like a giant grapefruit but tastes lighter, sweeter, and less acidic. Its firm texture makes it perfect for tossing into salads.
Can’t find pomelo? No worries. This salad works great with:
- Grapefruit (slightly more bitter, but still very good)
- Mandarin oranges (for a sweeter version, and what I used in my version of Pork Milanese)
- Blood oranges or navel oranges
- Or a mix of whatever citrus you have on hand
Ingredients You’ll Need
For the Chicken Cutlets:
- 2 chicken breasts, butterflied and pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs – Panko is a great, quick option but you can also use fresh, homemade breadcrumbs here.
- Salt
- Olive oil for frying
For the Arugula Pomelo Salad:
- 1 large handful arugula
- 1 pomelo, peeled and segmented (or supremed)
- 1/4 red onion – or a shallot, thinly sliced
- 1/4 cup olive oil
- 1/2 lemon – juice
- Salt & freshly ground black pepper
- Lots of shaved Parmesan
How to Make Chicken Milanese with Arugula and Pomelo Salad
- Prepare the Chicken Cutlets
Butterfly and pound your chicken breasts until thin and even. Season with salt. - Set Up Your Breading Station
Get three plates, or trays, and add your flour to one, beaten eggs in another and breadcrumbs in the last. - Bread Your Cutlets
Dredge each cutlet in flour, then egg, then breadcrumbs—pressing the crumbs in so they really stick. - Fry The Cutlets
Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the cutlets until golden brown and crispy, about 3–4 minutes per side depending on thickness. Set on a wire rack or paper towel to drain. Season with salt while still hot. - Make the Salad
In a large bowl, toss your arugula, pomelo, and onion. Drizzle with olive oil, lemon juice, season with salt and pepper, and toss gently. Add shaved Parmesan just before serving. - Assemble and Eat!
Place a hot, crispy chicken cutlet on a plate. Top with a big pile of the citrusy arugula salad. Finish with a few more shavings of Parmesan and an extra little drizzle of olive oil, some flaky salt and eat up!
More Recipes to Try:
Crispy Chicken Cutlets – A step-by-step recipe for how to make delicious crispy chicken cutlets. Great served with a squeeze of lemon or topped with bright, crisp salad.
Creamy Pesto Chicken – Creamy red pesto chicken with burst tomatoes, basil, and white beans. An easy, one-pan chicken dinner ready in 30 minutes—perfect for busy weeknights.
Grilled Chicken Paillard – Grilled chicken paillard topped with a fresh orange, grapefruit and fennel salad.
Chicken Cutlets with Roasted Squash – Crispy chicken cutlets topped with roasted acorn squash, apples, fried sage, pine nuts and a lemon Dijon vinaigrette.
Chicken Cutlet Sandwich – The ultimate Philly chicken cutlet sandwich with sautéed broccoli rabe, sharp provolone and peppadews.
Crispy Fried Pork Cutlets With Citrus Arugula Salad – Perfectly crispy fried pork cutlets (pork Milanese) paired with a bright citrus arugula salad. This easy boneless pork cutlet recipe is quick to make and so delicious!
Cucumber Peach Salad with Basil, Wild Rice & Chicken – A refreshing cucumber and peach salad with basil, wild rice, and chicken. Perfect for a summer meal with a quick and easy dressing!
Did you make this recipe?
Did you try this Chicken Milanese recipe? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Chicken Cutlets with Arugula and Pomelo Salad
Ingredients
The Chicken Cutlets
- 2 Chicken Breasts Butterflied and Pounded Thin
- 1 C Flour all-purpose
- 2 Eggs beaten
- 2 C Breadcrums panko or fresh breadcrumbs
- Olive oil for Frying
The Salad
- 1 Large Handful Arugula
- 1 Pomelo Peeled and segmented
- 1/4 Red onion Finely Sliced
- 1/2 Lemon Juice
- 1/4 C Olive Oil
- Lots of Shaved Parmesan
- Salt
- Pepper
Instructions
- Butterfly and pound your chicken breasts until thin and even. Season with salt.
- Get three plates, or trays, and add your flour to one, beaten eggs in another and breadcrumbs in the last.
- Dredge each cutlet in flour, then egg, then breadcrumbs—pressing the crumbs in so they really stick.
- Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the cutlets until golden brown and crispy, about 3–4 minutes per side depending on thickness. Set on a wire rack or paper towel to drain. Season with salt while still hot.
- In a large bowl, toss your arugula, pomelo, and onion. Drizzle with olive oil, lemon juice, season with salt and pepper, and toss gently. Add shaved Parmesan just before serving.
- Place a hot, crispy chicken cutlet on a plate. Top with a big pile of the citrusy arugula salad. Finish with a few more shavings of Parmesan and an extra little drizzle of olive oil, some flaky salt and eat up!
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Chicken Cutlets with Arugula and Pomelo Salad
This salad looks like Summertime. Gonna look for a pomelo.