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Chicken Milanese

Who doesn’t love a tasty and crispy piece of chicken? And, to make it even more enticing, pair it with a fresh salad, and tie it all together with a zesty apple cider vinaigrette.

Chicken Milanese is an ultimate dinner classic. The crispy chicken and the fresh cold greens make it a well-balanced meal, and trust me, you will ask for seconds and crave it again for leftovers.

Ingredients for Chicken:

  • 3 Boneless/Skinless Chicken Breasts, butterflied & pounded
  • 2 Cups Panko Breadcrumbs + Cayenne Pepper, Paprika and Dried Parsley
  • Salt & Pepper, and Garlic Powder to sprinkle on the chicken
  • EVOO to sauté
  • 1 Lemon

Ingredients for Salad Dressing:

  • ½ Cup Apple Cider Vinegar
  • 1/8 Cup EVOO
  • 1 TB Red Wine Vinegar
  • 1 Pinch of Herbs de’ Provence
  • 1/8 tsp. Black Pepper

Salad Blend:

  • Radicchio
  • Romaine
  • Arugula
  • Grana Padano Cheese, for garnishing

First begin by prepping the chicken. I took the boneless/skinless chicken breasts and butterflied them by slicing them in half. You want to create a thin chicken cutlet, so I pounded each piece of chicken by using a plastic bag and a mallet. Each piece of chicken was about ¼ – ½ inch think.

Next, season each piece of chicken on both sides with a light sprinkle of salt, pepper and garlic powder. Add the panko breadcrumbs to a large plate, and lightly sprinkle with a dash of cayenne pepper, paprika and dried parsley.

Now, you are ready to coat each piece of chicken in breadcrumbs. Before you begin, take a large nonstick pan and add a couple tablespoons of olive oil, and let that get hot on medium-high heat. I cooked three pieces of chicken at a time. Allow the chicken to cook on each side for 3-4 minutes.

I don’t necessarily fry each cutlet, but I sauté in the oil until crispy on each side.

Once you are done sautéing the chicken in the pan, place the cutlets on a baking sheet that has been lined with foil. Take a lemon and squeeze juice over the cutlets.

After all cutlets have been sautéed and are on the baking sheet, place the chicken in a 375-degree oven to bake for 10 minutes. This allows the chicken to cook through, and crisp up!

While the chicken finishes in the oven, you can and prep your salad. Feel free to use any variety of lettuce, but I decided to make a Tre Colore salad with radicchio, romaine and arugula.

For the dressing, add all ingredients to a small bowl and whisk: Apple Cider Vinegar, EVOO, Red Wine Vinegar, Herbs de Provence and Black Pepper. Now, toss the dressing with the lettuce. You don’t want to use all the dressing at once.

Once the chicken is finished baking, you can begin to plate your dish. First, add the lettuce and top with shavings of grana padano cheese. Next, plate your chicken and serve!

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