Chicken Milanese Recipe
Wild greens, cornichon vinaigrette, shaved provolone stravecchio.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Vinaigrette
Salad
Method
Chicken Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly.
- 2
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Press breadcrumbs onto the chicken to adhere well.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 4-5 minutes on each side until golden brown and cooked through. Place on paper towels to drain excess oil.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the chopped cornichons, red wine vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified. Adjust seasoning to taste.
Salad Assembly
- 6
Assemble the Salad
In a large bowl, toss the wild greens with a few tablespoons of the vinaigrette until lightly coated.
- 7
Serve
Plate the wild greens and top with the fried chicken. Drizzle additional vinaigrette over the chicken and garnish with shaved provolone stravecchio.