I missed posting last week because I have been busy cooking! My daughter is here for a visit so we’ve been preparing all of her favorites, including this Chicken Milanese with Spring Greens from allrecipes.com.
I found this recipe years ago and it has been in our regular rotation ever since. It is a bit more work than a lot of my recipes, and there is more cleanup due to the chicken breading, but there is something so satisfying about a cheesy chicken cutlet with a nice pile of greens!
This recipe as written serves two, so if you have more people than that, make sure to double or triple it! I usually double it even if there are only two of us eating since we like extra salad and the chicken is good reheated the next day. (Although it is not quite as crispy!)
Make sure to salt and pepper your chicken before dredging it in the flour. You can substitute Pecorino cheese – or a mixture of Parmesan and Pecorino. Depending on the size of your chicken breasts, you may want to split them before pounding (or use chicken cutlets), and you may need more breadcrumbs and cheese if they are particularly large. Sometimes I add a bit more oil to the dressing, and depending on the amount of greens and how sour that lemon is, too.
Here is the Chicken Milanese with Spring Greens recipe again! Remember that it only serves two as written, so make sure to adjust it as needed for your family. š
P.S. To make the breading process a bit easier, I have these Coating Trays & Tool from Pampered Chef. They have a new version called Coating Trays & Tongs as well. and I also found these Breading Trays on Amazon that also look good.
