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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.


Rate or Review

Reviews (5 reviews)

  • butterscotch | 08/19/2020

    Liked the chicken but didn't love it. The coating was nice and crunchy but bland. It needs an herb and/or some toasted nuts. The salad, on the other hand, is luscious and addictive. I added some thinly sliced cooked golden beets and some crumbled goat cheese and made the dressing with a mix of white balsamic and sherry vinegars. I'll be making the salad regularly while peaches are in season. It will be a great accompaniment to all sorts of meals and could also make a satisfying meal itself with the addition of some protein (e.g., grilled shrimp or grilled chicken).

  • User avater
    mgssts63 | 03/01/2018

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

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