My Version of Chicken Milanese

Well I was really excited to give you guys the recipe for this roasted red pepper/parmesan cheese bread…

but it came out too dry :(

So instead of giving you a bad recipe, I will have to work on it and get it on here eventually.  Instead, I have a yummy chicken milanese-ish recipe that was inspired from Pinterest, but I changed a lot of it to fit what I prefer.  Please excuse the browning of the avocado’s, that is due to cutting it up way before I should have.  Don’t be discouraged by the long instructions list, it really isn’t that complicated, just a lot of mindless tasks.  I hope you like it!

My Version of Chicken Milanese

Serves: 3-4

3 boneless skinless chicken breasts

approx. 1/3 cup shaved Parmesan cheese, divided (or grated if you don’t have fresh available)

1 cup milk

2 cups Panko breadcrumbs

1/4 cup flour

1 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon salt

approx. 1/2 cup extra virgin olive oil

2 cups cherry tomatoes

8 oz. fresh spinach

1 garlic clove, minced

1/4 small white onion, diced

1 avocado

1 juiced lime


  1. Preheat the oven to 400 degrees F.
  2. Trim raw chicken of fat and pound chicken breasts down to about 1/2″ thick (very thin)
  3. Put the tomatoes on a foil rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt.
  4. Roast for about 20 minutes (depending on your oven, they may be done in as little as 20 min. or as long as 40 min.), stirring occasionally, until the tomatoes are shriveled.
  5. Mix the oregano, salt, pepper, flour ,and panko and set on a plate.
  6. Place the milk for the chicken in a shallow bowl.
  7. Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating.
  8. Heat 1/4 cup of olive oil in a large nonstick skillet. Cook the chicken for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for another 2-3 minutes or until the other side is browned and crisp and the chicken is firm to the touch.
  9. When chicken is done, transfer it to a paper towel lined dish and remove some of the excess oil. Then transfer the chicken to an aluminum lined cookie sheet and cover each piece with a small handful of shaved Parmesan cheese.
  10. Bake the Parmesan covered chicken in your 400 degree preheated oven for about 4-10 minutes until the cheese is bubbly and chicken is cooked through.  Depending on how thin your chicken is, this may take less or more time.
  11. As the chicken bakes, sauté the spinach over medium heat in a little bit of olive oil, chopped onion and garlic.
  12. While the spinach cooks, dice avocado into bite-size pieces and sprinkle with fresh lime juice.  Set aside.
  13. When the chicken is done, cut into strips – set aside.
  14. Put a small handful of spinach on a plate, place chicken strips on top, then scoop some of your avocado mix and roasted tomatoes on top of your chicken.

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