Chicken Milanese Recipe
Light and fresh, Chicken Milanese with Artichokes Olives and Maple Dijon Dressing is an easy weeknight dinner the whole family will love. Made with crispy chicken breasts pounded thin and topped with a refreshing salad.
Servings: 3
Cost: $13
Equipment
- 1 skillet
- measuring cup
- measuring spoons
- chef's knife
- cutting board
- dredging bowls
Ingredients
- 3 boneless chicken breasts
- 3/4 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon onion powder
- 2 eggs
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 3 cups spring mix salad
- 2 cups grape tomatoes cut in half
- 1 cup chopped canned artichoke hearts drained
- 1/2 cup sliced kalamata pitted olives
- 1/2 cup shredded parmesan cheese
- 3 pepperoncini
For the dressing:
- juice of one lemon
- 1 tablespoon dijon mustard
- 1/3 cup maple syrup
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat oven to 375 degrees.
- Place one chicken breast in a zip top bag and close tightly. Pound the chicken breast until it’s about 1/2 inch thick. Transfer to a plate and repeat with the remaining breasts.
- Add the flour, salt, pepper and onion powder to a shallow bowl. Whisk to combine. Add the eggs to a second shallow bowl and beat lightly. Add the panko to a third shallow bowl and set aside.
- Add the olive oil to a large skillet over medium heat. Dredge one piece of chicken in the flour, then the egg and finally the panko, pressing gently so the breadcrumbs adhere.
- Place the chicken in the skillet and repeat with additional pieces without overcrowding the pan. Cook until the bottom is golden brown and crisp, approximately 3 to 4 minutes. Flip and cook the second side until golden brown.
- Transfer the chicken to a parchment or foil-lined baking sheet. Bake for about 5 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- While the chicken is baking, whisk together the lemon juice, mustard, syrup, olive oil, salt and pepper. Set aside.
- Place each chicken breast on a plate and top with 1 cup of salad greens. Divide the tomatoes, artichoke hearts, olives and cheese evenly among each plate. Top each with one pepperoncini and drizzle with the dressing. Serve immediately.
Notes
- Chicken Milanese is best served immediately while the breading is hot and crispy.
- Store leftover chicken separately from the salad and dressing in an airtight container in the refrigerator for up to 3 to 4 days.
- To reheat, arrange the chicken on a baking sheet and warm in a 375°F oven until hot and crisp. An air fryer also works well.
- Cooked chicken cutlets can be frozen without the salad or dressing for up to 3 months.
- For the crispiest breading, avoid overcrowding the skillet and let excess flour and egg fall away before coating the chicken with panko.
Nutrition
Serving: 0g | Calories: 634kcal | Carbohydrates: 50g | Protein: 42g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 2366mg | Potassium: 741mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 45mg | Calcium: 319mg | Iron: 5mg