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Chicken Cutlets with Peach and Arugula Salad

Scott Phillips

Servings: 4

This riff on chicken Milanese replaces tomatoes with juicy peaches; their sweetness pairs well with the crisp breaded chicken and peppery greens.


  • 2 large eggs
  • 1 Tbs. milk
  • 1 cup plain, dry breadcrumbs
  • 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup)
  • 1/3 cup all-purpose flour
  • 4 boneless, skinless chicken breast cutlets (about 1 lb.)
  • Kosher salt
  • Garlic powder
  • 5 Tbs. plus 4 tsp. extra-virgin olive oil
  • 1 Tbs. balsamic vinegar, preferably white
  • 1/4 tsp. Dijon mustard
  • 2 large ripe peaches, pitted and cut into wedges
  • 4 oz. baby arugula (about 4 cups)
  • 1/2 small red onion, very thinly sliced

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 110
  • Sodium (mg): 430
  • Carbohydrates (g): 22
  • Fiber (g): 2
  • Sugar (g): 9
  • Protein (g): 28


  • Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels.
  • Beat the eggs with the milk in a wide shallow dish. Combine the breadcrumbs and Parmigiano in a second dish, and put the flour in a third.
  • Season the chicken generously with salt and lightly with garlic powder. Dredge in the flour, shaking off the excess, coat with the egg wash, then dredge in the breadcrumb mixture, patting lightly. Transfer to a wire rack for 5 minutes to set.
  • Meanwhile, in a medium bowl, whisk together 4 tsp. of the oil, the vinegar, and mustard. Season to taste with salt and pepper. Add the peaches and toss gently.
  • Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add two cutlets and cook, flipping once, until golden and crisp on both sides, about 2 minutes per side. Transfer to the baking sheet, and keep warm in the oven. Add the remaining 2 Tbs. oil to the skillet, and repeat with the remaining two cutlets.
  • Add the arugula and onion to the peaches and toss well. Serve the chicken topped with the salad.


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Reviews (4 reviews)

  • mgssts63 | 03/01/2018

    This is wonderful. It will be on a regular rotation!

  • SandyFekete | 08/02/2016

    Delicious summer one-dish make-ahead meal!

  • heathermadge | 07/16/2016

    great flavors, altho I made a few changes. I breaded the chicken (crumbs, parm, melted butter and pepper) and baked it. the dressing recipe is microscopic - I used 1/4 cup oil, 1.5 Tbs balsamic and 3/4 tsp mustard and it was generous for 2 salads. I also added goat cheese, pistachios and blackberries on top. macerating the peaches is key, it flavors the dressing noticeably. And I don't like raw onions, so I caramelized them with a tiny bit of brown sugar and finished with a splash of white vinegar. Red onions are apparently like shallots, the thinnest slices actually got kind of crispy and browned :)

  • User avater
    Maya_B | 07/15/2016

    This is SO easy to make and so so good! Love the taste of the peaches, the light vinegar and the crunchy juicy chicken cutlets. Made some rice on the side and it was delicious!

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