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+ servings

Baked Milanese Chicken with Mixed Greens and Tomato Salad

Healthier version of Chicken Milanese!
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For the chicken

  • 2 extra large chicken cutlets, pounded until very thin
  • Juice of two lemons
  • 1/2 cup olive oil
  • 2 bay leaves
  • 2 springs of thyme
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

For breading

  • 2 eggs, beaten
  • 1 cup all purpose flour
  • 2 cups Panko breadcrumbs

For the salad

  • 2 cups mixed greens, washed and dried
  • 2-3 cocktail, or cherry tomatoes, sliced
  • 1/3 red onion, sliced
  • Juice of 2 lemons
  • 1/2 cup olive oil
  • 1 Tbsp honey
  • Salt and pepper to taste


  • Make a marinate for the chicken by whisking together the lemon juice, the olive oil, the salt and pepper and the herbs. (You can use whatever herbs you have at home.)
  • Marinate the chicken for at least one hour, in the refrigerator.
  • Before breading the chicken, put one large baking sheet in the oven and pre heat your oven to 450 degrees.
  • Working with one cutlet at a time, coat both sides with all purpose flour, shaking off the excess. Then dip the cutlet in the beaten eggs, allowing the excess to drip off. Finally, coat the cutlet with breadcrumbs.
  • Remove the baking sheet from the oven and spray with Nonstick spray.
  • Place the cutlets in the baking sheet and bake in the oven for around 8 minutes on each side, or until it is golden brown!
  • To make the salad dressing, whisk together the lemon juice, the honey and the olive oil. Add the red onion and let it sit for a few minutes.
  • Arrange the mixed greens and tomatoes on top of the breaded cutlets and pour the dressing and onion.
  • Serve immediately.