Pan fried chicken breast with herbs and lemon, topped with lemon dressed greens. Perfect when served with simple pasta or rice, this is a meal your family will ask for time and time again.
Well, I did it. I broke down and hired someone to come help us deep clean the house each month. Do I have time to do this myself? Sure, I guess. Between 9 and 10pm each night and during nap time on the weekends. Some days, I can keep going and work on the house after I get Eli down. Other nights, I’m doing good if I get the kitchen cleaned up from dinner and throw in a load of laundry. I know I’m not alone here, but it still felt weird to take that step!
The day that she came to clean the house, I was pretty nervous. It’s weird to have someone in your house, looking at all the dust bunnies. There’s dried raisins stuck to the floor, muddy footprints on the carpet, and toddler treasures everywhere. That night, I came home to a kitchen that was beyond sparkling. She cleaned out the fridge, deep cleaned the oven, put wood polish on the cabinets, and make my white sink sparkle again. Our kitchen is the hub of activity in our house. I cook daily, and Eli does most of his playing in there while I’m cooking. It really takes a beating and it badly needed more than the nightly wipe down that it gets.
She made it beautiful, and I was terrified to mess up her hard work. So I turned to a skillet meal that I could keep pretty neat and tidy and wouldn’t produce many dishes. This Chicken Milanese is a go-to meal anytime we have fresh chicken breast on hand. If you have a lemon, an egg, panko bread crumbs and spices, you can make it happen!
One thing that I really want to emphasize is the thickness of the chicken breasts. Since they only get a quick sear, it’s super important that they are thin and uniform in size. Instead of pounding out the breasts, I typically filet them to get them to a 1/2-3/4 inch size. If there are areas of the breast that are still thicker than that after they are fileted, you can either shave that area down a bit, or you can place the breast in plastic wrap and pound out the thicker area. Up to you!
- 4 skinless boneless chicken breast halves
- 2 large eggs
- 1 1/4 cups panko (Japanese breadcrumbs)
- 3 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 cups (packed) spring mix, arugula or baby spinach
- Filet each chicken breast in two pieces to reduce thickness by half. Chicken breasts should be 1/2 to 3/4 inch in width after you cut them.
- In small bowl, whisk eggs.
- In another small bowl, mix bread crumbs, parsley, oregano, garlic powder, salt and pepper.
- Dip chicken in eggs, coat both sides. Dredge in breadcrumb mixture, coating both sides completely.
- Heat 3 tablespoons of the olive oil in large nonstick skillet over medium heat. I used a 12'' skillet.
- Add chicken and sauté until golden brown and cooked through. This will take about 5 minutes per side.Transfer chicken to plates; sprinkle with 1 tablespoon of fresh lemon juice.
- Toss lettuce with remaining 1 tablespoon oil and 1 tablespoon lemon juice in medium bowl to coat; sprinkle with salt and pepper. Mound salad on top of chicken and serve.
- I recommend serving with pasta tossed lightly in olive oil or butter. When you get the perfect bite of crunchy chicken, acidic salad, and pasta, it's perfection!