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Chicken Milanese

By: Bridgett from The Happy Little Tomato

Breaded chicken is paired with oven roasted cherry tomatoes with a splash of lime in this fantastic chicken recipe. Coming from our friend Bridgett at The Happy Little Tomato, it's diverse flavors are perfect any day of the week.

Notes


Check out more recipes from Bridgett at The Happy Little Tomato.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup shaved Parmesan cheese
  • 1 cup milk
  • 2 cup Panko
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 cup extra virgin olive oil
  • 2 cup cherry tomatoes
  • 4 tablespoon extra virgin olive oil, divided
  • coarse salt, to taste
  • 5 ounce arugula (6 cups)
  • 1 tablespoon balsamic vinegar
  • 3 ripe avocados
  • 1 red onion, diced
  • 2 juiced lemons
  • 1 juiced lime
  • 1 box of spaghetti
  • 3/4 cup olive oil
  • 2 tablespoon parsley
  • 1/2 cup Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Put the tomatoes on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt.

  3. Roast for about 20 minutes (depending on your oven, they may be done in as little as 20 minute or as long as 40 min.), stirring occasionally, until the tomatoes are split and blistered.

  4. Cut your avocados and dice them right inside the skin. Chop the red onion.

  5. In a small bowl mix avocados and red onions with the juice of one lime and 2 tablespoons of olive oil. Sprinkle with a dash of kosher salt and garlic salt to your taste - set aside.

  6. Put the chicken breasts in between two sheets of plastic wrap and pound them with a mallet, until they are very, very thin - you should be able to almost see through them - about 1/6 inch thick - set aside. Start boiling your spaghetti, add a little olive oil in the pot.

  7. Mix the oregano, salt, garlic salt and pepper, flour and panko and set on a plate.

  8. Place the milk for the chicken in a shallow bowl.

  9. Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating.

  10. 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.

  11. 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 the chicken with a small handful of shaved Parmesan cheese.

  12. Transfer chicken 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 the chicken with a small handful of shaved Parmesan cheese. Start boiling your spaghetti, add a little olive oil in the pot.

  13. Bake the Parmesan covered chicken in your 400 degree preheated oven for about two minutes till the cheese is bubbly.

  14. As the chicken bakes, strain the spaghetti and add in the juice from two lemons, a 1/2 cup of Parmesan cheese, 3/4 cup of olive oil and 2 tablespoons of parsley. Stir together - set aside.

  15. When the chicken is done, cut into strips - set aside.

  16. Put a small handful of arugula on a plate and drizzle with balsamic vinegar and sprinkle with kosher salt.

  17. Place chicken strips on top of arugula, and scoop some of your avocado / red onion mix on top of your chicken. It should be layered, arugula, chicken, and then avocado mix. Sprinkle on some of your roasted cherry tomatoes and serve with pasta.

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