Chicken Milanese with Spring Greens
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Chicken Milanese with Spring Greens
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Vinaigrette:
- ¼ cup of Canola Oil
- 2 tbsp seasoned rice vinegar
- 1 tbsp red wine vinegar
- 2 cloves of garlic minced
- ½ tsp of sugar more if desired
Chicken:
- 1 tbsp olive oil more if needed
- Sea Salt and Freshly Cracked Pepper to taste
- 4 boneless skinless breasts
- garlic powder to taste
- ¼ cup of flour
- 2 eggs beaten
- 2 tbsp milk
- 1 cup of Italian seasoned panko crumbs
- 3 tbsp Parmesan Cheese grated
Other Ingredients:
- 3 cups of spring mixed salad greens
- grape tomatoes sliced in half
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Instructions
- Make the vinaigrette by combining the canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small container. Whisk together then set aside to let flavors mingle. Side Note: We like a tangy vinaigrette, If you don't, use more oil.
- Prepare the chicken by taking each chicken breast and place them, one at a time, in a zip lock bag. Pound the chicken breasts to 1/2 inch thickness using a meat mallet. Cut the chicken breast in half and set aside. Repeat with the remaining pieces of chicken.
- Make the dredging station. In a shallow bowl, season the flour with garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
- In another shallow bowl, combine the egg with the milk in another bowl; mix well.
- In another shallow bowl, combine the panko crumbs together with the Parmesan cheese; mix well.
- Dredge the chicken in flour; dip in egg; dredge in panko mixture. Place coated chicken on a baking tray that is covered in wax paper. Repeat with the remaining pieces of chicken.
- Place the baking tray into the refrigerator for at least 30 minutes. Side Note: This will help the breading stick to the chicken.
- Cook the chicken by heating the olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken, cooking a few pieces at a time. Cook for 4-5 minutes; turn chicken over and cook 4-5 minutes or until golden brown and cooked through.
- Serve the chicken Milanese by whisking the vinaigrette thoroughly then drizzle it onto the greens and tomato halves; toss to coat evenly.
- Serve a piece of chicken with a handful of greens on each plate. Enjoy.
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