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Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens

We had friends over for dinner and I wanted to make this Cooking Light chicken Milanese with spring greens recipe was exactly what I was looking for. I adapted it a bit by using Fran’s Vinaigrette on the mixed greens instead of the lemon juice & white wine vinegar. I served this meal with the Roasted Garlic Whole Wheat Rolls and Parmesan-Brown Butter Orzo. The entire meal was wonderful!

Chicken Milanese with Spring Greens:

Ingredients:

  • 1/4 cup of canola oil
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp red wine vinegar
  • 2 cloves of garlic, minced
  • 1/2 tsp of sugar, more if desired
  • 1 tbsp olive oil, more if needed
  • Sea salt and freshly cracked pepper, to taste
  • 4 boneless, skinless breasts
  • Garlic powder, to taste
  • 1/4 cup of flour
  • 2 eggs, beaten
  • 2 tbsp milk
  • 1 cup of Italian seasoned panko crumbs
  • 3 tbsp Parmesan cheese, grated
  • 3 cups of spring mixed salad greens
  • Grape tomatoes, sliced in half

Chicken Milanese with Spring Greens

How to Make Chicken Milanese with Spring Greens

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, to taste, onto the greens and tomato halves; toss to coat evenly.

Serve a piece of chicken with a handful of greens on each plate. Enjoy.

Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens

Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time:: 30 minutes
Total Time: 55 minutes
Course: Main
Cuisine: Italian
Servings: 8
Author: Pam - For the Love of Cooking

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

  • 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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3 Comments

  1. Just tried this dish tonight along with the Parmesan-Brown Butter Orzo with Toasted Pine Nuts and it was FANTASTIC! You are seriously my favorite food blog to check on every day. Thank you for this delicious recipe and I love your new website look. 😀

  2. I’m making this right now. Without the salad, I have another salad already. I’ve never made chicken this way, but it is so easy! And it looked so good! I’ll check back in to let you know how I did with it 🙂

  3. Very good! A little bland if you eat just the chicken, but that’s easy to fix by their marinating the chicken or adding a sauce or extra spices! Thanks for all the great recipes you post! This was my 1st of many!