Chicken Milanese with Mediterranean Salad Recipe

Introduction

Crispy, golden Chicken Milanese served with a refreshing and colorful Mediterranean salad is the ultimate meal for those seeking a harmonious balance of flavor and texture. This recipe combines tender breaded chicken with the zesty tang of olives, feta, and a Dijon vinaigrette—a dish that’s easy enough for weeknights but elegant enough for entertaining!

Ingredients

For the Chicken Milanese:

• 4 boneless, skinless chicken breasts
• 1 cup (120g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (120g) breadcrumbs or panko
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

For the Mediterranean Salad:

• 2 cups mixed greens or arugula
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Prepare the Chicken Milanese:

1. Pound the Chicken: Place each chicken breast between two sheets of cling film or baking paper. Gently pound with a meat mallet or rolling pin until evenly thin, about 1/4 inch thick.
2. Season: Sprinkle both sides with salt and pepper.

2. Bread the Chicken:

1. Set up a Dredging Station: Arrange three shallow bowls:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs
   • Bowl 3: Breadcrumbs mixed with Parmesan, oregano, and garlic powder.
2. Bread the Chicken: Dredge each chicken breast first in the flour, then the egg, and finally the breadcrumb mixture. Press gently to ensure an even coating.

3. Cook the Chicken:

1. Heat the Oil: Heat a generous drizzle of olive oil in a large skillet over medium heat.
2. Fry the Chicken: Cook each breast for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
3. Drain: Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.

4. Make the Salad:

1. Combine Ingredients: In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
3. Dress the Salad: Pour the dressing over the salad and toss gently to coat.

5. Assemble and Serve:

1. Place one or two crispy chicken Milanese pieces on each plate.
2. Serve alongside a generous portion of the Mediterranean salad.
3. Garnish with a wedge of lemon for a zesty finish (optional).

Helpful Tips

• Breadcrumb Boost: Use panko breadcrumbs for extra crunch.
• Cooking Alternative: To make it lighter, bake the chicken at 400°F (200°C) for 20-25 minutes instead of frying.
• Extra Flavor: Add fresh basil or mint leaves to the salad for an aromatic touch.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and stay juicy. Pound them to an even thickness for best results.

2. How do I store leftovers?
Store chicken and salad separately in airtight containers in the refrigerator. The chicken can be reheated in the oven at 350°F (175°C) to maintain crispiness.

3. Can I make this gluten-free?
Substitute gluten-free breadcrumbs and flour to make this dish gluten-free.

Conclusion

This Chicken Milanese with Mediterranean Salad delivers a mouthwatering combination of crispy, golden chicken and fresh, tangy salad. Whether you’re treating yourself to a midweek upgrade or impressing guests, this vibrant dish promises to please every palate.

Serve it with a glass of chilled white wine, and you have a restaurant-quality meal ready to enjoy at home!