Spicy Chicken Milanese. Breaded and pan-fried chicken cutlets topped with a juicy tomato salad and salty slivers of Parmesan cheese.

I’ve been waiting for this day for what feels like months and months. Spring is finally here my friends. I cannot wait for all this snow to melt and to be able to run or take a walk outside. To take the girls to the park! To wear shorts and flip flops! OK, I might be getting ahead of myself here. . but I also have big landscaping plans for my front lawn because right now, it’s a mess.

And I think when I’m finally able to put my big, thick winter coat away, I will be doing one big happy dance.

So, in honor and celebration of the official first day of Spring, which is tomorrow, I made Spicy Chicken Milanese!

This is typically a summer dish but I could not resist these perfect, little beautiful grape tomatoes. This dish is extremely easy to make, packed with flavor and perfect for a weeknight meal. Crunchy, juicy breaded chicken topped with a juicy, colorful tomato salad and salty slivers of Parmesan cheese.

Could it get any better?

Print Recipe

Spicy Chicken Milanese for a Guest Post

Course: Main

Author: Hip Foodie Mom

Ingredients

2 cups variety of grape or mini heirloom tomatoes halved
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 tablespoon plus 1/3 cup extra virgin olive oil split
Kosher salt
Ground pepper
2 large eggs
3 tablespoons Dijon mustard
1 1/2 teaspoons cayenne pepper
½ - 1 teaspoon red pepper flakes
1 1/2 cups panko + more if needed
4 boneless skinless chicken breasts
Fresh green salad and/or arugula salad
Shaved Parmigiano-Reggiano cheese

Instructions

Using a large mixing bowl, toss the tomatoes, lemon juice and parsley with about 1 tablespoon of olive oil and season with salt and pepper. Set aside. I like to do this step first so the flavors can begin to come together.
Next, you are going to set up a dredging station. Using a medium sized, shallow dish, beat the eggs with the Dijon mustard, cayenne and red pepper flakes and season with salt and pepper. Pour the panko into another, separate medium sized, shallow dish. Dip the chicken into the egg mixture, then dredge in the panko; pressing gently to help it adhere.
Using a large skillet over medium-high heat, heat about 1/3 cup of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once or twice, until browned and cooked throughout, for about 8-10 minutes, depending on the thickness of your chicken. Transfer the chicken to plates that have fresh greens and/or arugula on them. Please the chicken on top.
Spoon the tomatoes and parsley over the chicken and garnish with the Parmesan cheese. Drizzle a little more extra virgin olive oil if desired. Serve immediately and enjoy!

Adapted from Food and Wine.