Cheesy Chicken Milanese

Name: Cheesy Chicken Milanese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 - 4
Ingredients: 2 boneless skinless chicken breast, trimmed of any fat; Garlic powder, to taste; sea salt, to taste; ½ cup flour; 2 eggs, well beaten; 1 cup herb and parmesan panko crumbs; 2-3 tbsp vegetable oil, to taste; ½ cup mozzarella cheese, shredded; Shaved parmesan, for serving; Fresh parsley, chopped, for serving; Arugula and baby spinach; grape tomatoes, halved; Olive oil, to taste; Balsamic Vinegar, to taste; Sea salt and freshly cracked pepper, to taste

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
2 - 4
Course
Main Course
Cuisine
Italian

Cheesy Chicken Milanese

Grace Gilmore

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

Chicken:

2 boneless skinless chicken breast, trimmed of any fat
Garlic powder, to taste
sea salt, to taste
½ cup flour
2 eggs, well beaten
1 cup herb and parmesan panko crumbs
2-3 tbsp vegetable oil, to taste
½ cup mozzarella cheese, shredded
Shaved parmesan, for serving
Fresh parsley, chopped, for serving

Salad:

Arugula and baby spinach
grape tomatoes, halved
Olive oil, to taste
Balsamic Vinegar, to taste
Sea salt and freshly cracked pepper, to taste

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Instructions

Preheat the oven to 325 degrees.
Place the chicken breasts in between two pieces of plastic wrap and pound them to 1/4 inch thickness with a kitchen mallet.
Season both sides of the chicken breasts with garlic powder, sea salt, and freshly cracked pepper, to taste.
Set up three shallow bowls. In the first bowl, add the flour then season with garlic powder, sea salt, and freshly cracked pepper, to taste.
In the next bowl, beat the two eggs until very well combined.
Pour the Herb and Parmesan panko crumbs into the third bowl.
Heat the oil in a large OVENPROOF large skillet over medium-high heat.
Place 1/4 cup of the mozzarella cheese on one side of the pounded chicken breasts, about 2 inches from the edges.
Moisten the edges of the chicken breasts with water then sprinkle with some of the seasoned flour all over the edges. Fold the breast over the cheese, pressing on the edges to seal well.
Dredge both sides of the folded chicken breasts evenly in the flour mixture.
Next, dip both sides in the beaten eggs.
Finally press both sides of the folded chicken breasts in the panko crumbs until completely covered.
Place the fully coated chicken breasts into the HOT skillet and cook for 2-3 minutes. Flip the chicken over and cook for another 1-2 minutes.
Place into the preheated oven and cook for 20 minutes, or until the chicken is cooked through.
Remove from the oven and allow to rest for 2-3 minutes while you prepare the salad.
Toss the arugula, baby spinach, and tomato halves with some olive oil and balsamic vinegar, to taste. Season with sea salt and freshly cracked pepper then place on a serving plate.
Add the chicken then top with freshly shaved parmesan and chopped parsley. Serve immediately. Enjoy.