CHICKEN MILANESE WITH GREENS
Chicken is our easy week night meal but sometimes chicken gets boring and makes us find things like this CHICKEN MILANESE WITH GREENS.
You know what we mean?!
Sometimes something more exciting and interesting is needed. However, it needs to be easy and still tasty if it makes it into our meal plan.
And this Chicken Milanese with Greens is just that.
It’s a simple enough recipe that’s got just enough ingredients to make it mouth watering.
The chicken in this Chicken Milanese with Greens is lightly breaded in flour, eggs, and panko breadcrumbs.
It’s fried in a little olive oil until golden brown and crispy cooked to perfection.
Then the crisped beautiful chicken is topped with an easy simple green salad made with sweet honeycrisp apples.
Greens are a mixture of green and red leaf lettuce, thinly sliced apple, parmesan and a homemade lemon vinaigrette.
Let’s talk a little bit more about this incredible vinaigrette.
Fresh lemon juice is whisked with minced shallots, honey, dijon mustard and olive oil.
Once whisked the vinaigrette becomes creamy and the perfect compliment to the fresh greens and crunchy chicken.
Make this in a snap under thirty minutes any night of the week.
SO EASY!
And the best part of all is that a side is not needed for this recipe.
The fresh simple greens compliment this crispy chicken and once covered with lemon vinaigrette the flavors are so powerful.
Right before digging in for enjoyment, squeeze a fresh lemon wedge over the Chicken Milanese with Greens for that last vibrant burst of flavor.
CHICKEN MILANESE WITH GREENS
Notes
Adapted from JUST A TASTE
Ingredients
CHICKEN
- -2 MEDIUM CHICKEN BREASTS, SLICED IN HALF LENGTHWISE (BUTTERFLIED)
- -1/2 CUP FLOUR
- -2 LARGE EGGS
- -1 1/2 CUPS PANKO BREADCRUMBS
- -OLIVE OIL
- -S&P
SALAD
- -1 TABLESPOONS MINCED SHALLOTS
- -2 TABLESPOONS DIJON MUSTARD
- -1/4 CUP LEMON JUICE, FRESHLY SQUEEZED
- -1 TABLESPOON HONEY
- -1/4 CUP OLIVE OIL
- -3 CUPS MIXED GREENS
- -1 SMALL HONEY CRISP APPLE, SLICED JULIAN INTO THIN STRIPS
- -1/2 CUP PARMESAN CHEESE, SHREDDED
Instructions
CHICKEN
- -ONCE CHICKEN BREASTS ARE BUTTERFLIED MAKE SURE THEY ARE EVEN AND FLAT, USE A MALLET TO FLATTEN IF NECESSARY
- -DRY CHICKEN BREASTS WITH PAPER TOWELS AND SEASON WITH S&P
- -PLACE FLOUR IN ONE BOWL, EGGS IN ONE BOWL AND WHISK TOGETHER, AND BREADCRUMBS IN A THIRD BOWL
- -DREDGE CHICKEN IN FLOUR, EGGS, AND THEN PANKO BREADCRUMBS UNTIL COVERED EVENLY
- -HEAT A MEDIUM PAN OVER MEDIUM LOW HEAT AND POUR IN A THIN LAYER OF OLIVE OIL, ONCE HOT FRY CHICKEN BREASTS IN PAN FOR SEVERAL MINUTES ON EACH SIDE UNTIL GOLDEN BROWN
- -PLACE COOKED GOLDEN CHICKEN BREASTS ONTO PAPER TOWELS TO DRAIN
SALAD
- -WHISK TOGETHER THE SHALLOTS, MUSTARD, LEMON JUICE, HONEY, AND OLIVE OIL UNTIL CREAMY
- -ADD S&P TO TASTE AND SET ASIDE
- -SLICE APPLE INTO JULIAN STYLE MATCHSTICKS AND TOSS WITH MIXED GREENS, PARMESAN CHEESE, AND VINAIGRETTE
- -SERVE OVER GOLDEN BROWN CRIPSY CHICKEN
Much Love,
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