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Chicken Milanesa Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Michelle Goth
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.
5 from 1 rating
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Ingredients
 

  • 4 skinless boneless chicken breast cutlets, or 2 large chicken breasts, butterflied
  • 3 tablespoons olive oil or avocado oil, divided
  • 2 large eggs

For the panko breading

  • 1 ¼ cups panko breadcrumbs
  • 3 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon coarse kosher salt
  • ¾ teaspoon ground black pepper

For topping:

  • 2 tablespoons fresh lemon juice, divided
  • 2 cups packed spring mix, arugula or baby spinach
  • 2 tablespoons Parmesan cheese, shaved or grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper.
  • lemon wedges, for serving

Instructions
 

  • Filet each chicken breast in two pieces to reduce thickness by half. Chicken breasts should be ½ to ¾ inch in width after you cut them. You can also buy chicken cutlets at the store to skip this step! Pat each chicken breast dry with a paper towel.
  • In a small bowl, whisk eggs.
  • In a shallow dish, place panko breadcrumbs, parsley, oregano, garlic powder, salt and pepper and stir to combine.
  • Dip chicken in egg mixture, coat both sides.
  • Then, dredge in breadcrumb mixture, coating both sides completely.
  • Heat olive oil in large nonstick skillet over medium-high heat. I used a 12'' non-stick 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.
  • Place lettuce in a bowl. Top lettuce with remaining 1 tablespoon of olive oil, 1 tablespoon lemon juice, Parmesan cheese, salt and pepper. Toss to combine.
  • Mound salad on top of chicken and serve with lemon wedges.

Notes

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!
Optional Milanesa Sauce: This chicken can be served with white or red sauce, but I prefer it topped with an easy variation of classic Milanesa sauce. You can make it in the same pan once the chicken is done! To make this sauce: Cook chicken as instructed. Into same pan, add 1 cup of white wine and reduce on medium-high heat for several minutes, scraping the bottom of the pan to remove any chicken remaining. Add a generous splash of heavy cream, the juice of 1/2 lemon, and allow to simmer for an additional 2-3 minutes to thicken. Remove pan from heat, and add 1-2 tbsp of butter. Stir until butter is melted to give it a glossy finish, then pour over your chicken. Fresh herbs and spices are a great addition!
Serving: 4, Calories: 581kcal, Carbohydrates: 32g, Protein: 54g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 18g, Cholesterol: 235mg, Sodium: 1064mg, Fiber: 3g, Sugar: 3g
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