Chicken Milanese Plate
This meal comes together to create a balanced plate that feels restaurant-worthy but is simple enough to make at home.
Servings 4 (click to scale)
Calories 769kcal
Ingredients
For the Crispy Chicken
- 4 each boneless, skinless chicken breast (about 4 ounces each)
- 1 cup Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp lemon pepper seasoning
- 1/3 cup all purpose flour
- 1 each egg beaten
- non stick cooking spray
For the Lemon Herb Pasta
- 1/4 cup olive oil
- 2 tbsp fresh garlic minced
- 1/4 cup hot water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 4 cup spaghetti pasta cooked
- 1/2 cup grated parmesan cheese
- 1/8 tsp black pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
For the Arugula Tomato Salad
- 3 cups baby arugula
- 1 cup grape tomatoes halved
- 1/4 cup shaved Parmesan cheese
- 1 tbsp olive oil
- 2 tsp fresh lemon juice
Instructions
For the Crispy Chicken
- Preheat the oven to 350°F. Line a baking sheet or baking pan with parchment paper.
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even ¼-inch thickness.
- In a shallow bowl, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, and lemon pepper seasoning. Place the flour in a second shallow bowl and the beaten egg in a third bowl.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip into the beaten egg, then coat evenly with the seasoned breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
- Place the breaded chicken on the prepared baking sheet and lightly spray both sides with cooking spray. Bake for 15–20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Let rest for 3–5 minutes before serving.
For the Lemon Herb Pasta
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1–2minutes, stirring frequently, until fragrant. Be careful not to let the garlic brown.
- Stir in the hot water, lemon zest, and lemon juice. Bring the mixture to a gentle simmer.
- Add the cooked spaghetti and toss until evenly coated with the sauce. Remove the skillet from the heat and stir in the Parmesan cheese, black pepper, parsley, and basil. Toss until the cheese is melted and all ingredients are well combined.
For the Arugula Tomato Salad
- In a mixing bowl toss all ingredients together and serve immediately.
For the Plate
- In a bowl, lay a 1 cup nest of lemon herb pasta into the center of the bowl. Place 1 each crispy chicken breast over the nest of pasta. Top the chicken with 1 cup arugula and tomato salad.
Nutrition
Calories: 769kcal | Carbohydrates: 82g | Protein: 45g | Fat: 28g | Saturated Fat: 6g | Sodium: 935mg | Fiber: 5g
