Monday, October 14, 2019

Chicken and Salad Milanese Style

This is the second chicken recipe which we, at Cook the Book Fridays, have made, from Everyday Dorie. And like the first recipe, Sweet Chili Chicken which we've tried back in January, this Chicken and Salad Milanese Style is just as delicious.

Chicken breast halves are pounded with the flat side of a meat tenderizer to flatten them, coat in seasoned bread crumbs, dipped in seasoned beaten egg, then coat again with seasoned bread crumbs. At this point, I placed them in the fridge uncovered, in parchment lined baking tray, for a couple of hours before cooking.

For the salad, veggies used are celery, cucumber, bell pepper, fresh cilantro, a mix of baby greens. The dressing is a mixture of extra virgin olive oil, lemon juice, balsamic vinegar, salt and pepper. Toss the veggies with the vinaigrette just before serving.

The breaded chicken are fried in a non-stick pan with some butter and oil on both sides until golden brown and chicken is cooked. Serve immediately with the salad on the side.

Both the chicken and the salad are delicious! Perfect pairing!

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Cook the Book Fridays
Cookbook Countdown #46


  1. I adore chicken Milanese. This is a meal for me.

  2. That is a very delicious looking presentation. The recipe is so nice and simple, tastes great, and with the addition of the salad, is perfect. A winner in my house. Cheznana

  3. This really was a great recipe! I'll be making it again and again!

  4. You secured the elusive golden color lol !! Gorgeous results which I am sure were delicious too. Yes, two for two so far on the chicken recipes from this fabulous cookbook. Great job !

  5. Great chicken recipe! It looks delicious and now I'd better pull out the cookbook and look at it. Thanks for sharing!