Chicken Milanese

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 452kcal

Ingredients

  • 6 oz Chicken breast boneless skinless butterflied
  • 1/3 cup Seasoned Panko bread crumbs use as needed
  • 6 tbsp Extra-virgin olive oil
  • 2 tsp Red wine vinegar
  • 2 cups Spring mix
  • 1 tbsp Red onion minced
  • 12 Grape tomatoes quartered
  • 2 tsp Asiago cheese shaved
  • 2 slices Crusty bread lightly toasted
US Customary - Metric

Instructions

  • To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to into 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Coat with breadcrumbs on both sides pressing down firmly to coat well.
  • Heat half the oil in a nonstick pan over medium heat. Cook chicken until golden brown on both sides to an internal temperature of 160 degrees is reached using a thermometer. Set aside on a paper towel lined dish to drain excess oil.
  • Whisk together the remaining oil and vinegar in a bowl and toss with spring mix, onion, and tomatoes. Season with salt and pepper to taste.
  • Place the spring mix over top of the chicken and serve. Garnish with cheese and serve with bread.

Nutrition

Calories: 452kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 282mg | Potassium: 684mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1052IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg

Chicken Milanese

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 452 kcal

Ingredients
 
 

  • 6 oz Chicken breast boneless skinless butterflied
  • 1/3 cup Seasoned Panko bread crumbs use as needed
  • 6 tbsp Extra-virgin olive oil
  • 2 tsp Red wine vinegar
  • 2 cups Spring mix
  • 1 tbsp Red onion minced
  • 12 Grape tomatoes quartered
  • 2 tsp Asiago cheese shaved
  • 2 slices Crusty bread lightly toasted

Instructions
 

  • To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to into 2 thin breast pieces. Season the chicken on both sides with salt and pepper. Coat with breadcrumbs on both sides pressing down firmly to coat well.
  • Heat half the oil in a nonstick pan over medium heat. Cook chicken until golden brown on both sides to an internal temperature of 160 degrees is reached using a thermometer. Set aside on a paper towel lined dish to drain excess oil.
  • Whisk together the remaining oil and vinegar in a bowl and toss with spring mix, onion, and tomatoes. Season with salt and pepper to taste.
  • Place the spring mix over top of the chicken and serve. Garnish with cheese and serve with bread.

Nutrition

Calories: 452kcalCarbohydrates: 20gProtein: 31gFat: 27gSaturated Fat: 4gCholesterol: 154mgSodium: 282mgPotassium: 684mgFiber: 2gSugar: 3gVitamin A: 1052IUVitamin C: 12mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!