Chicken Milanese and Arugula Salad with Balsamic-Marinated Red Onions
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • ½ red onion, sliced thinly
  • ¼ cup balsamic vinegar
  • ½ tsp kosher salt
  • ¼ tsp sugar
  • 3 boneless, skinless chicken breasts, pounded out thin to about ¼" thickness
  • salt and pepper to taste
  • olive oil
  • gluten-free flour, for dredging (I used King Arthur's)
  • 2 eggs, whisked with a little water to create an egg wash
  • Aleia's Italian seasoned gluten-free breadcrumbs
  • 3-4 cups arugula
  • tomatoes, sliced
  • shredded parmesan (optional)
  1. Pre-heat oven to 375 degrees
  2. Whisk balsamic vinegar with salt and sugar in a bowl and add sliced red onions, making sure all are submerged in the vinegar
  3. Season pounded chicken breasts with salt and pepper on both sides
  4. Set up your breading station with a plate of flour for dredging, a bowl of egg wash and a plate of breadcrumbs
  5. Heat a large oven-proof frying pan on medium-high heat and coat the bottom with olive oil
  6. Dredge each chicken breast in flour, dip in egg wash and coat with breadcrumbs before placing in the pan and lightly browning on each side (2-4 minutes per side). Remove from pan and drain oil.
  7. Return cutlets to pan and place in the oven to cook through (about 10-15 mins). Internal temperature should read 165 degrees.
  8. Spoon onions out of marinade and mix with arugula and tomatoes and sprinkle with parmesan cheese.
  9. Reserve the remaining marinade and whisk in olive oil if you'd like to create a vinaigrette to top the salad (I enjoyed it without this step)
  10. Serve breaded chicken with arugula salad and enjoy!
Recipe by Jackie Ourman at