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  • Chicken Milano

    1 vote
    Chicken Milano
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 1 tablespoon olive oil
    • 2 teaspoons red wine vinegar
    • 1/8 teaspoon salt
    • 1 cup tightly packed baby spinach or arugula leaves
    • 1/2 cup diced tomatoes
    • 2 tablespoons diced red onion
    • 4 boneless skinless chicken breasts (about 1 1/4 lb)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons all-purpose flour
    • 1 cup panko or Italian style bread crumbs
    • 1 egg
    • 2 tablespoons olive oil
    • 1/4 cup crumbled tomato-basil feta cheese

    Directions

    1. In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
    2. Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick.
    3. Sprinkle with 1/4 teaspoon salt and the pepper.
    4. On separate plates, place flour and bread crumbs.
    5. In bowl, beat egg with fork.
    6. Coat chicken with flour.
    7. Dip into egg; coat well with bread crumbs.
    8. In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown.
    9. Serve chicken topped with salad and sprinkled with cheese.

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