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

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

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Resting Time:: 30 minutes minutes

Total Time: 55 minutes minutes

Course: Main

Cuisine: Italian

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large skillet

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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