THE SPLIT PLATE / RECIPE

Chicken Milanese with Arugula Salad

Golden cornflake coating, juicy chicken, Parmesan and lemon, with a bright arugula salad. This is a hands-on dinner worth planning time for.

YIELD4 servings
TOTAL TIMECook to 165°F; timing varies by thickness
COOK METHODStovetop
EST. / SERVING~660 cal | ~68g protein
KEY TO SUCCESS: Pound evenly and avoid overcrowding the pan.

Ingredients

Shared

  • 6 thin-sliced boneless skinless chicken breasts, about 6 oz each (36 oz / approximately 1,020g total raw)
  • 84g all-purpose flour for dredging (approximately 42g retained in the nutrition estimate)
  • 3 large eggs, beaten (approximately half the wash retained in the estimate)
  • 6 oz / 170g cornflakes, crushed
  • Creole seasoning and salt, to taste
  • Avocado oil spray: allow up to 2 tbsp total across preparation and cooking
  • 1 oz / 28g Parmesan, finely grated, across the chicken
  • Lemon and flaky salt, to finish
  • 5 oz / 142g arugula
  • 10–15 cherry tomatoes, halved
  • 1 oz / 28g pickled onions
  • 1 tbsp olive oil for the salad
  • 1 tbsp lemon juice for the salad
  • Salt for the salad, to taste

Kids — the same chicken, cut into tender-style strips

  • Optional brioche slider rolls and butter; nutrition additional

Allergens: dairy, egg, wheat, gluten.

Finish the shared chicken, then portion and cut at the table.

Method

Shared base

  1. 1.POUND. Lightly oil the inside of a food-safe bag. Pound each chicken breast evenly to about ¼ inch thick.
  2. 2.SET UP + COAT. Put flour, beaten eggs and seasoned crushed cornflakes in separate shallow dishes. Dredge chicken in flour, shake off excess, dip in egg, then press into cornflakes. Discard leftover coating ingredients that touched raw chicken.
  3. 3.PAN-COOK. Preheat a large nonstick pan over medium heat and lightly spray with avocado oil. Cook without overcrowding; adjust heat so the cornflakes brown without burning and turn as needed. Check the thickest part with a thermometer: chicken must reach 165°F. Timing depends on thickness and the pan.
  4. 4.HOLD BRIEFLY. If cutlets finish at different times, briefly keep the cooked pieces warm on a rack in a 250°F oven while finishing the rest. This warming step does not replace checking doneness.
  5. 5.TOSS + FINISH. Toss arugula, tomatoes, pickled onions, olive oil, lemon juice and salt. Finish chicken with the Parmesan, a squeeze of lemon and flaky salt as needed.

Adult — planned 1½ cutlets + ¼ salad

  1. 6.Finish the chicken with Parmesan and lemon. Serve the planned adult portion with salad.

Kids — the same chicken, cut into tender-style strips · Kids — the same chicken, cut into tender-style strips

  1. 6.Cut the cooked chicken into long strips and portion for appetite. Rolls and butter were served alongside in this family meal.

SPLIT PLATE SERVING

Adult — planned 1½ cutlets + ¼ salad: Serve the adult portion as described above.

Kids — the same chicken, cut into tender-style strips: Serve the kid portion as described above.

Keys to success

  • Use a thermometer at the thickest part: 165°F for chicken. The 250°F oven is only a brief warming hold for already cooked cutlets.
  • Count the cooking-oil allowance separately from the 1 tbsp salad olive oil.

Storage and reheating

Store: Refrigerate leftovers promptly in covered containers; keep salad and cooked chicken separate.

Reheat: Reheat chicken thoroughly using your preferred method. Dress the salad close to serving.

Estimated nutrition

~660 cal | ~68g protein.

Estimated planned adult plate: 1½ cutlets plus ¼ of the salad, approximately 660 cal, 68g protein, 49g carbs and 21g fat. The chicken batch includes all 170g cornflakes, 28g Parmesan and a full 2 tbsp avocado-oil allowance, plus separate salad oil. Estimates assume 42g retained flour from 84g set out and 1½ retained eggs from 3 set out. Oil absorption, chicken weights, coating retention and brands vary. This is not measured nutrition for the two-piece plate on camera. Using 1 tbsp chicken oil gives approximately 630 cal per planned plate. Children’s brioche rolls and butter are additional; no children’s macro targets are given.

thesplitplate.com/recipes/chicken-milanese-arugula

Chicken Milanese with Arugula Salad
Split Cook Method™Family Dinner

Chicken Milanese with Arugula Salad

By Tushar Sharma

Golden cornflake coating, juicy chicken, Parmesan and lemon, with a bright arugula salad. This is a hands-on dinner worth planning time for.

Make this when

You have time for a hands-on chicken dinner and want one shared cook with different portions at the table.

Total time
Cook to 165°F; timing varies by thickness
Yield
4 servings
Protein
~68g
Calories
~660
Cook method
Stovetop
Allergens and safety

Contains: dairy, egg, wheat, gluten

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Kid sides extra
Adjust servings

Ingredients

Batch cookOriginal yield: 4. Adjusted ingredients will appear in print; check pan size and cooking time.

Shared

Kids — the same chicken, cut into tender-style strips

Method

Split point

Finish the shared chicken, then portion and cut at the table.

Shared base

Cook once — this part works for everyone.

  1. 1
    POUND

    Lightly oil the inside of a food-safe bag. Pound each chicken breast evenly to about ¼ inch thick.

  2. 2
    SET UP + COAT

    Put flour, beaten eggs and seasoned crushed cornflakes in separate shallow dishes. Dredge chicken in flour, shake off excess, dip in egg, then press into cornflakes. Discard leftover coating ingredients that touched raw chicken.

  3. 3
    PAN-COOK

    Preheat a large nonstick pan over medium heat and lightly spray with avocado oil. Cook without overcrowding; adjust heat so the cornflakes brown without burning and turn as needed. Check the thickest part with a thermometer: chicken must reach 165°F. Timing depends on thickness and the pan.

  4. 4
    HOLD BRIEFLY

    If cutlets finish at different times, briefly keep the cooked pieces warm on a rack in a 250°F oven while finishing the rest. This warming step does not replace checking doneness.

  5. 5
    TOSS + FINISH

    Toss arugula, tomatoes, pickled onions, olive oil, lemon juice and salt. Finish chicken with the Parmesan, a squeeze of lemon and flaky salt as needed.

Adult — planned 1½ cutlets + ¼ salad

  1. 6

    Finish the chicken with Parmesan and lemon. Serve the planned adult portion with salad.

Kids — the same chicken, cut into tender-style strips

  1. 6

    Cut the cooked chicken into long strips and portion for appetite. Rolls and butter were served alongside in this family meal.

Adult plate | Kid plate

Adult plate

Adult — planned 1½ cutlets + ¼ salad

Macros not published for this plate — portion it to their appetite.

Kid plate

Kids — the same chicken, cut into tender-style strips

Macros not published for this plate — portion it to their appetite.

What makes it different

  • Optional brioche slider rolls and butter; nutrition additional

Three keys to success

  1. 1Pound evenly and avoid overcrowding the pan.
  2. 2Use a thermometer at the thickest part: 165°F for chicken. The 250°F oven is only a brief warming hold for already cooked cutlets.
  3. 3Count the cooking-oil allowance separately from the 1 tbsp salad olive oil.

Go deeper

Storage and nutrition

Storage: Refrigerate leftovers promptly in covered containers; keep salad and cooked chicken separate.

Reheat: Reheat chicken thoroughly using your preferred method. Dress the salad close to serving.

Lasts:

Watch the full cook

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#chicken-milanese#cornflake-chicken#family-dinner#arugula-salad