Chicken Milanese with Spring Greens
Servings 8
Equipment
- Baking Sheet
- Large skillet
Ingredients
Vinaigrette:
- ¼ cup of vegetable 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 placing them, one at a time, in a zip-lock bag. Pound the chicken breasts to ½ inch thickness using a meat mallet. Cut the chicken breast in half and set aside. Repeat with the remaining pieces of chicken. Season both sides of the chicken with garlic powder, sea salt, and freshly cracked pepper to taste.
- 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 and milk and season with garlic powder, sea salt, and freshly cracked pepper to taste; mix well.
- In another shallow bowl, combine the panko crumbs and Parmesan cheese, then season with garlic powder, sea salt, and freshly cracked pepper to taste; mix well.
- Dredge the chicken in flour evenly. Next, in the egg, and finally in the panko mixture.
- Place coated chicken on a baking tray lined with parchment 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 large skillet is hot, add the chicken, cooking a few pieces at a time. Cook for 4-5 minutes; turn the chicken over and cook 4-5 minutes or until golden brown and cooked through.
- Serve the chicken Milanese by whisking the vinaigrette thoroughly, drizzling it over the greens and tomato halves to taste, and tossing to coat evenly.
- Serve a piece of chicken with a handful of greens on each plate. Enjoy.