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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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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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!
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
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
as needed
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
as needed
Kosher Salt
plus more to taste
Ground Black Pepper
as needed
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
Add to plan
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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 (as needed), Kosher Salt (as needed), and Ground Black Pepper (as needed). 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 (as needed), Kosher Salt (as needed), and Ground Black Pepper (as needed). 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
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American
Lunch
Chicken
Shellfish-Free
Dinner
Quick & Easy
Salad
Vegetables
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