For a quick dinner, this Chicken Milanese with Apple Salad comes together in less than 30 minutes!
The flavors in this recipe are so fresh and refreshing. The pan fried chicken is, of course, a heavier dish but top with salad and it feels lighter and tastes even better!
Chicken Milanese with Apple Salad
Inspired by Just a Taste
- 4 chicken breast halves, pounded to 1/4"
- 1 large egg
- splash of water
- 1 cup panko breadcrumbs
- 1/4 cup all purpose flour
- 3 tablespoons olive oil
- 1 tablespoon ground flaxseed (optional)
- 1 teaspoon garlic paste
- salt & pepper
- 3 cups spring mix, washed & dried
- 1 apple, sliced into matchsticks
- 1/2 small shallot, thinly sliced
- freshly grated parmesan
- pomegranate seeds
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 garlic clove, smashed
- salt & pepper, to taste
For the chicken: Add the flour to a shallow bowl. Add the panko and flaxseed to another bowl and mix. In another bowl, whisk the egg and a splash of water. Coat the chicken in the flour, then the egg, and finally the panko.
Add the oil to a large skillet. Heat over medium heat. When the oil is hot, add the chicken. Cook on both sides until browned and cooked through, about 6 minutes per side. When the chicken is cooked, plot on a paper towel before moving to a serving platter.
For the vinaigrette: add all the ingredients to a jar. Screw on the lid tightly and shake to combine.
For the apple salad: add the lettuce, apple, and shallots to a bowl. Dress with a little vinaigrette until desired coating and toss.
To serve: Spoon the salad over the chicken. Sprinkle with parmesan and pomegranate seeds and enjoy!