Chicken Milanese with Herbed Rice and Mixed Greens

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Chicken Milanese with Herbed Rice and Mixed Greens

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Recipe Data

4
Servings
30min
Prep
1hr
Total

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    Description

    Looking for a savory addition to your breaded chicken? This recipe is the answer! Try making your own gremolata, a mixture of basil, Italian parsley, garlic, and lemon zest. 

    Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp. fresh basil, finely chopped
    1 tbsp. fresh parsley, finely chopped
    1 ½ tsp. garlic, minced
    1 ½ tsp. fresh lemon zest
    2 (8-oz. each) Hy-Vee boneless skinless chicken breasts
    Hy-Vee salt
    Hy-Vee ground black pepper
    2 Hy-Vee large eggs
    2 c. Hy-Vee plain panko bread crumbs
    Hy-Vee vegetable oil, for frying
    2 c. mixed salad greens
    1 medium red onion, sliced
    2 tbsp. Gustare Vita olive oil
    3 tbsp. fresh lemon juice
    2 c. Hy-Vee long-grain white rice, cooked according to pkg. directions

    Things To Grab

    • Small bowl
    • Paper towel
    • Sharp knife
    • Plastic wrap
    • Meat mallet
    • 2 shallow dishes
    • Deep-fat fryer or large heavy bottom skillet
    • Meat thermometer
    • Medium bowl

    Directions

    1. For gremolata, combine fresh basil, parsley, garlic, and lemon zest in a small bowl, season with salt and pepper; set aside..

    2. Heat oil in a deep-fat fryer according to manufacturer's instructions or preheat 2-inches of oil in a large heavy bottomed skillet to 375 degrees. Using a sharp knife, cut chicken breast horizontally into 2 even pieces. Place each chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken into 1/4-inch thickness; season both sides with salt and pepper. 

    3. Whisk eggs together in a shallow bowl. Place panko in another shallow bowl. Dip chicken cutlets, one at a time into egg mixture and then immediately into bread crumbs, turning to coat. 

    4. Fry chicken in batches, 10 minutes or until an internal temperature reaches 165 degrees, turning once halfway through. Remove chicken from oil and drain on paper towels.

    5. For the salad, combine salad greens and red onion slices in a medium bowl. Drizzle with a mixture of fresh lemon juice and olive oil; toss with salad greens.

    6. To serve, toss gremolata with cooked rice. Serve chicken with rice and salad. Garnish with lemon wedges, if desired.

      Hyvee Culinary Expert Tip
      Nutrition cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen