Chicken Milanese is a delicious, lightly breaded Italian dish, but don’t let the word “breaded” give you pause! By baking it instead of pan-frying it, you get to keep all the protein and flavor, but skip the fats and calories. Top it with fresh greens and tomatoes soaked in a balsamic vinegar for a dinner that’s fresh, healthy, and mouth-watering.



  • 3 chicken breasts, cut in half lengthwise
  • 2 eggs
  • 1 T lemon juice
  • 1 c Italian breadcrumbs
  • ¼ c grated parmesan or Romano cheese, more for garnish
  • Cooking spray
  • 6 c baby spring greens
  • 4 ripe tomatoes, cut into large, bite-size chunks
  • 1/4 of a red onion, thinly sliced
  • 1 ½ T extra virgin olive oil
  • 3 T balsamic vinegar
  • 1 tsp dried basil



  1. Preheat your oven to 425˚.
  2. Combine olive oil, balsamic vinegar, and basil in a medium bowl. Toss the tomatoes and the red onion in the mixture and allow it to marinate while you prepare your chicken.
  3. Get two bowls: pour the breadcrumbs into one, and whisk together the two eggs and lemon juice in the other.
  4. Lightly pound your chicken (between two pieces of plastic wrap) until the breast cutlets are even (approximately ¼ in. thick).
  5. Spray a baking sheet with cooking spray. Then, one at a time, dredge the chicken in the egg mixture, then the breadcrumbs, pressing firmly to coat. Lay the breaded chicken on your baking sheet.
  6. Bake the chicken for 20 minutes, flipping them halfway through. The internal temperature should reach 165˚.
  7. Plate your chicken, and top each cutlet with 1 cup of baby greens and a generous spoonful of the tomatoes. Salt and pepper to taste!

Enjoy your delicious, lighter Italian feast!

Chicken Milanese

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