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 servings
Cost: $13
Equipment
- 1 skillet
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 frying pan over medium heat. Dredge one chicken breast in the flour, the egg and then the panko. Place the chicken in the pan and repeat with the remaining chicken. Cook each breast until golden brown, approximately 3-4 minutes and then turn over using a spatula. Cook the other side until golden brown and then transfer to a baking sheet lined with parchment or foil. Bake the chicken for 5 minutes or until cooked through.
- 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 enjoyed soon after cooking.
To reheat leftover chicken, arrange the chicken on a baking sheet and crisp up in a 375˚F oven for 5 minutes.
Nutrition
Serving: 0g | Calories: 334kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1911mg | Potassium: 612mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2174IU | Vitamin C: 45mg | Calcium: 63mg | Iron: 2mg