Pan fried chicken breast with herbs and lemon, topped with lemon garlic dressed greens. Perfect when served with simple pasta or rice, this is a meal your family will ask for time and time again. 







This is so quick and easy but still so high on flavor, just loved it!!! I made it for sisters and myself for dinner and they ate two each of the chicken breast! I served it with lemon and garlic, greens beans and rice with some homemade french bread and it made for a fantastic meal. this is only a guide line pasta can be incorporated and taste is amazing and best of all is quick and easy






  

This Chicken Milanese is a go-to meal anytime we have fresh chicken breast on hand. If you have a lemon, an egg, panko bread crumbs and spices, you can make it happen!

One thing that I really want to emphasize is the thickness of the chicken breasts. Since they only get a quick sear, it’s super important that they are thin and uniform in size. Instead of pounding out the breasts, I typically filet them to get them to a 1/2-3/4 inch size. If there are areas of the breast that are still thicker than that after they are fileted, you can either shave that area down a bit, or you can place the breast in plastic wrap and pound out the thicker area. Up to you! 








DIRECTIONS


Season chicken with salt and pepper and garlic set aside. Combine breadcrumbs, parmesan cheese, parsley, oregano, and salt and pepper to taste.

Pour flour onto a plate and set aside. Do the same with eggs and then with breadcrumb mixture.

Dredge chicken in flour and tap away excess. Dip chicken into egg. Cover chicken with breadcrumbs and coating both sides completely

Heat Olive oil in frying pan. Fry chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.

Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.

Toss lettuce with remaining 1 tablespoon Olive oil and 1 tablespoon lemon juice in medium bowl to coat; sprinkle with salt and pepper. Mound salad on top of chicken.


Serve with a squeeze of lemon and additional lemon wedges.


Notes


I recommend serving with pasta tossed lightly in olive oil or butter or rice. When you get the perfect bite of crunchy chicken, acidic salad, and pasta, it's perfection!








INGREDIENTS


4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tsp dried parsley
1⁄3 cup parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice

2 cups (packed) spring mix, arugula or baby spinach




NUTRITION INFO



READY IN: 18mins     Serving Size: 1 (175 g)    Servings Per Recipe: 4


Calories 413.7     Calories from Fat 192 46%    Total Fat 19.4 g 32%     Saturated Fat 3.5 g 22%    Cholesterol 117.3 mg 43%    Sodium 401.3 mg 17%    Total Carbohydrate 20.9 g 6%    Dietary Fiber 2.5 g 6%    Sugars 1.6 g 6%    Protein 34.1 g 66%






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