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SideChef
Recipes
American
Chicken Milanese with Shaved Spring Vegetables

18 INGREDIENTS • 13 STEPS • 30MINS

Chicken Milanese with Shaved Spring Vegetables

Recipe
This Chicken Milanese with Shaved Spring Vegetable Salad is, as the name suggests, springy and light, but with a crispy breaded chicken breast. The salad consists of delicate butter or Bibb lettuce, tossed with shaved carrots, thinly sliced radishes, and julienned sugar snap peas. A perfect dinner recipe!
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This Chicken Milanese with Shaved Spring Vegetable Salad is, as the name suggests, springy and light, but with a crispy breaded chicken breast. The salad consists of delicate butter or Bibb lettuce, tossed with shaved carrots, thinly sliced radishes, and julienned sugar snap peas. A perfect dinner recipe!
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
30MINS
Total Time
$6.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Carrot
4
Medium Carrots, trimmed, peeled
about 10 oz
Radish
1 bunch
Radish, trimmed, scrubbed, thinly sliced
5 radishes per 4 servings
Sugar Snap Peas
1 cup
Sugar Snap Peas
about 4 oz
Boneless, Skinless Chicken Breast
4
(8 oz)
Boneless, Skinless Chicken Breasts
All-Purpose Flour
1/2 cup
All-Purpose Flour
Large Egg
2

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Farmhouse Eggs® Large Brown Eggs
Dijon Mustard
1 Tbsp
Dijon Mustard
Panko Breadcrumbs
2 cups
Panko Breadcrumbs
I used Japanese Dried Bread Flakes
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
Lemon
1
Lemon, freshly squeezed
2 Tbsp of juice needed
Ground Cumin
1/8 tsp
Ground Cumin
Bibb Lettuce
2 heads
(4 oz)
Bibb Lettuce
leaves washed and dried
or Boston Lettuce
Avocado
1
Ripe Avocado
Fresh Herbs
1/2 cup
Chopped Fresh Herbs
Olive Oil
1/2 cup
Olive Oil, divided
plus more if needed
Kosher Salt
1/4 tsp
Kosher Salt
plus more to taste
Ground Black Pepper
1/4 tsp
Ground Black Pepper
plus more to taste
Sea Salt Flakes
to taste
Sea Salt Flakes
for serving
Nutrition Per Serving
VIEW ALL
Calories
840
Fat
43.7 g
Protein
63.0 g
Carbs
48.0 g
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Chicken Milanese with Shaved Spring Vegetables
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Feel free to use any fresh herbs you like, such as chives, mint, basil, or a combination.

Store prepped veggies in a bowl in the fridge covered with a damp paper towel. If you like, you can transfer the cooked chicken breasts to a wire rack set over a sheet pan in a 200 degrees F (90 degrees C) oven. This will keep them hot while you cook the remaining pieces!
Cooking InstructionsHide images
step 1
Using a vegetable peeler, shave the Carrots (4) into long strands.
step 2
Place them in a large bowl, along with the Radish (1 bunch). Thinly slice the Sugar Snap Peas (1 cup) lengthwise and add them to the bowl.
step 2 Place them in a large bowl, along with the Radish (1 bunch). Thinly slice the Sugar Snap Peas (1 cup) lengthwise and add them to the bowl.
step 3
Pat the Chicken Breasts (4) dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper.
step 4
Using a meat mallet or rolling pin, pound the chicken breasts through the paper until they are between 1/4 and 1/2-inch thick throughout. Discard the parchment paper and set the chicken aside.
step 5
Place the All-Purpose Flour (1/2 cup) on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the Farmhouse Eggs® Large Brown Eggs (2) and Dijon Mustard (1 Tbsp) with a fork until smooth.
step 6
On a third plate, combine the Panko Breadcrumbs (2 cups) and Parmesan Cheese (1/2 cup). Season the chicken with salt and pepper and then, working one piece at a time, dip the chicken into the flour, shaking off any excess, then into the eggs, and finally, the panko. Place the prepared breasts on a plate until ready to cook.
step 7
Heat Olive Oil (3 Tbsp) in a large skillet set over medium heat. When the oil is hot, place one chicken breast in the pan, shaking off any excess crumbs. Cook for 2-3 minutes on each side, pressing the chicken lightly with a spatula until golden brown on both sides and cooked through.
step 8
Transfer to a plate lined with a paper towel and sprinkle with salt.
step 8 Transfer to a plate lined with a paper towel and sprinkle with salt.
step 9
Add Olive Oil (2 Tbsp) to the pan and repeat the process with the other 3 breasts, adjusting the heat as necessary and adding a tablespoon or two of oil if the pan seems dry at any point.
step 10
Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of Lemon Juice (1), Olive Oil (3 Tbsp), Ground Cumin (1/8 tsp), Kosher Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Add the Lettuce Leaves (2 heads) to the bowl with the vegetables and set aside.
step 10 Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of Lemon Juice (1), Olive Oil (3 Tbsp), Ground Cumin (1/8 tsp), Kosher Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Add the Lettuce Leaves (2 heads) to the bowl with the vegetables and set aside.
step 11
When ready to serve, place each chicken breast on a large dinner plate. Drizzle the dressing over the salad and toss gently until well-mixed.
step 12
Dice the Avocado (1), add it to the salad along with Fresh Herbs (1/2 cup), and toss again.
step 13
Top each chicken breast with a big heap of salad, sprinkle with Sea Salt Flakes (to taste) and black pepper, and serve immediately.
step 13 Top each chicken breast with a big heap of salad, sprinkle with Sea Salt Flakes (to taste) and black pepper, and serve immediately.
Tags
American
Chicken
Healthy
Shellfish-Free
Dinner
Quick & Easy
Salad
Vegetables
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