Chicken Milanese with Baby Spring Greens
Crispy, golden perfection meets fresh, vibrant greens in this irresistible Chicken Milanese with Baby Spring Greens. This classic Italian-inspired recipe features perfectly breaded chicken breasts, pounded thin and coated in a flavorful blend of Parmesan and panko breadcrumbs for a delectably crunchy crust. Paired with a refreshing salad of baby spring greens, juicy cherry tomatoes, and thinly sliced red onion dressed in a zesty lemon vinaigrette, this dish strikes the perfect balance between indulgence and lightness. Ready in just 30 minutes, this easy and elegant meal is ideal for weeknight dinners or a sophisticated lunch. Serve with a squeeze of fresh lemon for a bright finishing touch! Keywords: Chicken Milanese, breaded chicken recipe, spring greens salad, Italian dinner recipe, quick and easy meals, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs, preferably panko
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.25 cups Olive oil, for frying
- 4 cups Baby spring greens mix
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Extra-virgin olive oil
- 1 cup Cherry tomatoes, halved
- 0.25 cups Red onion, thinly sliced
- 0.5 teaspoons Salt, for seasoning salad
- 0.25 teaspoons Black pepper, for seasoning salad
- 2 pieces Lemon wedges
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness, about 1/4 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs and milk together. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated, and finally press it into the breadcrumb mixture, making sure both sides are evenly coated.
Heat 1/4 cup of olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the breaded chicken breasts. Cook for 3-4 minutes per side, or until golden brown and fully cooked through. Remove the chicken to a plate lined with paper towels to drain any excess oil.
In a large bowl, combine the baby spring greens, cherry tomatoes, and red onion. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the dressing over the salad and toss to coat evenly.
To serve, place a piece of Chicken Milanese on each plate and top with a generous handful of the baby spring greens salad. Garnish with a lemon wedge for squeezing over the chicken and enjoy immediately.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.4 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 709 mg | 55% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
