Milanese Salad Recipe
breaded chicken, radicchio & arugula, pickled red onion, pancetta, parmigiano, buttermilk vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the chicken breasts with salt and pepper, then coat each piece in flour, dip in eggs, and finally coat with panko. Place on a baking sheet.
- 2
Bake the Chicken
Bake the breaded chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown. Let rest for 5 minutes before slicing.
- 3
Cook the Pancetta
In a skillet over medium heat, cook the diced pancetta until crispy. Remove and drain on paper towels.
- 4
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup buttermilk, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine the radicchio, arugula, pickled red onion, and crispy pancetta. Drizzle with the buttermilk vinaigrette and toss gently to combine.
- 6
Serve
Slice the baked chicken and serve over the salad. Top with shaved parmigiano and enjoy!