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Chicken Milanese with Spring Greens

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 8
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. Make the dredging station. In a shallow bowl, season the flour with garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
  4. In another shallow bowl, combine the egg with the milk in another bowl; mix well.
  5. In another shallow bowl, combine the panko crumbs together with the Parmesan cheese; mix well.
  6. 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.
  7. Place the baking tray into the refrigerator for at least 30 minutes.  Side Note: This will help the breading stick to the chicken.
  8. 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.
  9. Serve the chicken Milanese by whisking the vinaigrette thoroughly then drizzle it onto the greens and tomato halves; toss to coat evenly.
  10. Serve a piece of chicken with a handful of greens on each plate. Enjoy.