A Chicken Milanese Recipe with a greek twist

The Mediterranean Chicken Milanese Recipe with the perfect Greek twist on a classic. This recipe is is quick and easy, ready for a warm summer night. This Chicken Milanese recipe is perfect for all cooking levels.

Chicken Milanese

Chicken Milanese is a classic Italian dish made with breaded chicken cutlet, topped with a light arugula salad and classic parmesan cheese. With the a greek Mediterranean twist, this recipe uses a capers and kalamata olives. This dish is artfully balanced with brine and savory panko with the chicken.

The Greek Chicken Milanese Recipe

The Mediterranean Chicken Milanese Recipe

Cook time and Servings

Type: Dinner Recipe, Healthy Dinner Recipe, Greek Recipes, Italian Recipes, Chicken Recipes

Recipes Serves: 4

Prep Time: 15 Minutes

Active Time: 20 Minutes

Total Time: 35 Minutes

Chicken Milanese Recipe Ingredients

Ingredients

Chicken

1 LB. Chicken Breast

1 Egg + 1 tbsp. Water

1 cup Plain Panko Breadcrumbs

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Paprika

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

Oil for frying

Salad

4 oz. Arugula

2 tsp. Capers

1/4 cup Kalamata Olives, chopped in halves

1 Shallot, sliced thinly

Juice of 1 Lemon

1/4 cup Extra Virgin Olive Oil

Feta Cheese

1/2 cup Feta Cheese

1/2 tsp. Crushed Red Pepper Flakes

Zest of 1 Lemon

Arugula Salad for the Chicken Milanese Recipe

Method

1. Make the spiced feta cheese, in a small bowl combine the feta, zest from one lemon and red pepper flakes. Combine and crumble feta, this will top the dish later on.

2. Make the salad, in a medium sized bowl add arugula, capers, halved kalamata olives and thinly sliced shallot. Toss to combine before adding lemon vinaigrette, simply pour over extra virgin olive oil and juice of one lemon (the same lemon you zested). Toss salad again and add salt and pepper to taste.

3. Prepare the chicken, cut chicken breast into four pieces. Cover the chicken breast with parchment paper to pound/ tenderize. Using a meat clever, or a hand held object with some weight to it, pound the cutlets until they are about 1/2 inch in thickness. This allows them to hold more breadcrumbs and cook more evenly.

4. Dredge the chicken. In one small bowl combine the whole egg and one tablespoon of water (thins the egg to coat the chicken easier). In another small combine the panko bread crumbs and the seasonings.

5. Coat the chicken, using a fork place the raw chicken into egg mixture, making sure to coat both sides, then directly place chicken in panko. Make sure to press panko bread crumbs into the chicken and cover both sides completely.

6. Cook the chicken, in a cast iron or aluminum pan, fill bottom of pan with olive oil, vegetable oil or corn oil about 1/2 inch. Heat on medium for four minutes before placing coated panko chicken in the pan to cook. Fry chicken for four minutes per side, chicken should be golden brown and crispy.

7. Assemble The Mediterranean Milanese Chicken Recipe, place crispy chicken cutlet on plate, add arugula salad and top with spiced feta cheese.

   
   
   
   
   
   

   

   The Mediterranean Milanese Recipe

   Final Results

   
   

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