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Chicken Milano
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Prep Time:
30 minutes
Total Time:
30 minutes
30-Minute Italian Chicken with Crunchy Salad: Tender chicken with a crispy coating, perfect for a quick and delicious dinner.
Ingredients:
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon salt
  • 1 cup tightly packed baby spinach or arugula leaves
  • 1/2 cup diced tomatoes
  • 2 tablespoons diced red onion
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
  • 1 egg
  • 2 tablespoons olive oil
  • 1/4 cup crumbled tomato-basil feta cheese
Instructions:
  • Combine the dressing ingredients in a medium bowl, then toss in the salad ingredients until evenly coated.
  • Place chicken breasts between waxed paper or plastic wrap and gently flatten with a meat mallet or rolling pin until 3/4 inch thick. Season with 1/4 teaspoon salt and pepper.
  • Prepare a breading station with flour on one plate and bread crumbs on another. In a bowl, beat an egg with a fork. Coat the chicken with flour first, then dip it in the egg, making sure to coat it well with bread crumbs.
  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Cook the chicken for 8 to 10 minutes, turning once, until the juice runs clear and the center reaches 170°F, and the coating is golden brown. Serve the chicken topped with salad and sprinkled with cheese.

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