Chicken Milanese

For my birthday this year, my parents took us to Uno. We hadn't been there in years, and didn't realize they completely revamped their menu. They had so many delicious looking dishes, but what stood out to me was the Chicken Milanese. I ordered it, and it was fantastic! It's great for summer, light and healthy if baked, great with a simple salad on top.

Chicken Milanese

2 chicken breasts, pounded thin

2 tbsp. AP flour seasoned with salt and pepper

1 egg, beaten

2 tbsp. parmesan cheese

2 tbsp. italian bread crumbs

2 tbsp. panko bread crumbs

4 cups mixed greens

1 tomato, wedged

3 olives, sliced

1/4 red onion, sliced

1 lemon, juiced

1 tbsp. EVOO

1 tbsp. balsamic vinegar

Salt and Pepper

Preheat oven to 400 degrees.

Arrange 3 stations for standard breading, one with flour, salt and pepper, one with the egg, and one with the panko, parm and breadcrumbs mixed together.

Dredge the chicken in flour, tap off excess, slide in eggs, then coat in breadcrumbs.

Place on a baking sheet.

Bake for 15-20 minutes, depending on thickness.

While chicken bakes, whisk lemon juice, EVOO, balsamic, salt and pepper in a bowl. Add lettuce, olives, onion, and tomato. Gently toss.

Plate the chicken and top with salad mixture.

Serve with breadsticks or baguette.