Chicken Milanese with Fried Romaine Salad & Spinach Sauce

Easy chicken breast Milanese with breadcrumbs and parmesan, served with fried salad and creamy spinach sauce: easy low carb and low-calorie chicken breast recipe from a healthy Mediterranean diet.


CHICKEN MILANESE RECIPE

Ingredients (6 pieces)

FOR THE CHICKEN MILANESE

  • 400 g of Chicken Breast
  • 3 Eggs
  • 100 g of Grated Parmesan
  • 150 g of Breadcrumbs
  • 100 g Flour
  • Oil for Frying
  • Salt
  • Black and White Pepper

FOR THE SPINACH SAUCE AND SALAD

  • 100 ml of Fresh Cream
  • 150 g Frozen Spinach
  • 1 Lemon
  • Salt
  • Black and White Pepper
  • 2 Baby Lettuce Salad (Romaine Salad)
  • 3 tbsp Olive Oil

INSTRUCTIONS

How to cook the creamy spinach sauce

Heat the cream in a small saucepan. Add spinach, cook for 3-4 minutes on low heat. Add lemon zest, salt. Continue cooking for another 3 minutes.
Beat in a blender, leave to cool. 

How to make Chicken Milanese

Slice each half of the breast into three pieces. Roll in flour.
Beat eggs in a bowl, salt, and pepper. Dip the fillet in the beaten eggs.

Mix breadcrumbs with parmesan. Roll the fillet in this mixture.

Prepare all the fillets. Chicken fillets can be stored in the refrigerator for one day, shifting with baking paper.

Heat some frying oil in a deep skillet over medium heat. Add the fillets, fry until golden brown. Put on paper towel.

Cut the salad in half. Fry in 3 tbsp of olive oil until golden brown.

Place fillets and salad on a plate, salt with fleur-de-sel, decorate with sauce, and lemon zest.

Chicken Milanese Recipe
    Easy chicken breast Milanese with breadcrumbs and parmesan, served with fried salad and creamy spinach sauce

    Chicken Milanese Recipe

    Servings: 2

Ingredients

  • 400 g of Chicken Breast
  • 3 Eggs
  • 100 g of Grated Parmesan
  • 150 g of Breadcrumbs
  • 100 g Flour
  • Oil for Frying
  • Salt
  • Black and White Pepper

Instructions

  1. Slice each half of the breast into three pieces. Roll in flour. Beat eggs in a bowl, salt, and pepper. Dip the fillet in the beaten eggs. Mix breadcrumbs with parmesan. Roll the fillet in this mixture. Prepare all the fillets. Chicken fillets can be stored in the refrigerator for one day, shifting with baking paper.
  2. Heat some frying oil in a deep skillet over medium heat. Add the fillets, fry until golden brown. Put on paper towel.
    chicken Milanese, breaded chicken