Chicken Milanese with Artichokes, Kalamata Olives and Maple Dijon Dressing
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.
Cuisine: American, Italian
Keyword: chicken milanese
3boneless chicken breasts
1teaspoonfresh ground pepper
1cuppanko bread crumbs
3cupsspring mix salad
2cupsgrape tomatoescut in half
1cupchopped canned artichoke heartsdrained
1/2cupsliced kalamata pitted olives
1/2cupshredded parmesan cheese
For the dressing:
juice of one lemon
1/2teaspoonfresh ground pepper
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.
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.