Crispy and flavorful, this Memphis Chicken Milanese is a Southern take on a classic Italian favorite. The dish strikes a perfect balance of savory and fresh flavors by pairing zesty, golden-fried chicken with a crisp, refreshing arugula caprese salad. Finished with a sprinkle of shredded parmesan and served alongside mini mozzarella balls and sweet cherry tomatoes, this dish offers a delightful and vibrant bite.

INGREDIENTS (CHICKEN)
INGREDIENTS (ARUGULA CAPRESE SALAD)
  • 2 cups arugula
  • 1/4 cup basil, torn into pieces
  • 8 cherry tomatoes, cut into quarters
  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 4 oz mini mozzarella balls
  • Salt and black pepper

INSTRUCTIONS

  1. Place the flour on a plate or shallow bowl, the beaten eggs in a second shallow bowl, and the Italian breadcrumbs in a third plate or shallow bowl.
  2. Dredge the chicken in the flour, then the egg. After the excess egg has dripped off, dredge the chicken in the breadcrumbs to coat evenly.
  3. Add olive oil to a saucepan and heat over medium to medium-high heat. Once the oil is shimmering, cook the chicken for 2-3 minutes per side. Cook the chicken in batches without crowding the saucepan.
  4. Toss the arugula, tomatoes, basil, olive oil, balsamic vinegar, and mozzarella balls together in a bowl. Season to taste with salt and black pepper.
  5. Serve the chicken with the arugula salad and freshly shredded parmesan on top.
  6. Enjoy!