Chicken Milanese Recipe

Name: Chicken Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (cleaned and rinsed and split down the middle); 2 cups all-purpose flour; 2 tablespoons balsamic vinegar; 2 teaspoons lemon juice; 4 garlic cloves, sliced; 4 medium russet potatoes, cut into wedges; 2 teaspoons italian seasoning; salt and pepper; 10 ounces arugula or 10 ounces mixed greens; 1/2 - 1 1/2-1 cup vegetable oil or 1/2-1 cup peanut oil; 2 tablespoons butter; 2 teaspoons lemon pepper; 4 medium tomatoes, sliced and quartered; 1/2 cup Italian dressing; 2 teaspoons extra virgin olive oil

Servings: persons

4 boneless skinless chicken breasts (cleaned and rinsed and split down the middle)
2 cups all-purpose flour
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
4 garlic cloves, sliced
4 medium russet potatoes, cut into wedges
2 teaspoons italian seasoning
salt and pepper
10 ounces arugula or 10 ounces mixed greens
1/2 - 1 1/2-1 cup vegetable oil or 1/2-1 cup peanut oil
2 tablespoons butter
2 teaspoons lemon pepper
4 medium tomatoes, sliced and quartered
1/2 cup Italian dressing
2 teaspoons extra virgin olive oil

1
Place cleaned and rinsed chicken breasts on a flat protected surface. To butterfly each chicken breast, place your knife at the uppermost part of the chicken breast and make a cut about 4 inches in and follow it down towards the tail end of the chicken breast. Continue to slice into the chicken breast making each half as even as possible without separating them. Pat each split chicken breast dry with a paper towel and season with salt, pepper and lemon pepper on both sides. Coat each chicken breast with all purpose flour and shake off excess. Pre-heat a skillet to medium heat and add 1/2 to a cup of cooking oil depending on the depth of the skillet. Pan sear each chicken breast on either side until golden brown and fully cooked through (roughly 3 minutes per side). Let chicken breasts drain on paper towel before serving(approx.2 min.).
2
Peel the potatoes and cut them into wedges. Place them on a sheet pan with parchment paper. Drizzle with 2 teaspoons extra virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons lemon juice, salt and pepper to taste. Roast in a 325 degree oven until fork tender. approximately 20 minutes.
3
Open the 10 oz. of arugula or mixed greens and pour into a mixing bowl. Add the sliced, quartered tomatoes and Italian dressing or dressing of choice. Sprinkle of black pepper is optional. Gently toss salad together and divide about 2 ounces per plate.
4
The finishing sauce for the chicken breasts: Using the pan drippings from the cooked chicken breasts, return the skillet to a moderate heat. Stirring with a spatula or spoon add 2 tablespoons butter, 2 tablespoons balsamic vinegar, and four sliced garlic cloves. Cook for approximately 1 minute. Place each chicken breast on Plate and drizzle some of the sauce on top of each one. Next, place potato wedges alongside each chicken breast. Enjoy!

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (cleaned and rinsed and split down the middle), 2 cups all-purpose flour, 2 tablespoons balsamic vinegar, 2 teaspoons lemon juice, and more.

Yes, Chicken Milanese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Milanese

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