Chicken Milanese with Mixed Greens Prosecco Vinaigrette



I love chicken milanese, but wanted a healthier spin where I didn't use butter or frying. This is a perfect summer dinner when all you need is something light with a very good glass of wine. Try  our Spanish  Chardonnay-Manuel Manzaneque 2012 with this dish. Bon Appetit!

Serves 4 

For breading
  • 2 eggs, beaten
  • 1 cup all purpose flour
  • 2 cups Panko breadcrumbs
For the salad
  • 2 cups mixed greens, washed and dried
  •  1/2 cup cherry tomatoes, sliced
  • ⅓ red onion, sliced
  • 1/4 cup Prima Olive's Prosecco Wine Vinegar
  • ½ cup olive oil
  • 1 Tbsp honey
  • Salt and pepper to taste


  1. Using a very sharp knife, carefully slice chicken in half lengthwise  to create 4 pieces.
  2. Make a marinate for the chicken by whisking together the lemon balsamic, the olive oil, the salt and pepper and the herbs. (You can use whatever herbs you have at home.)
  3. Marinate the chicken for at least one hour, in the refrigerator.
  4. Before breading the chicken, put one large baking sheet in the oven and pre heat your oven to 450 degrees.
  5. 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 panko crumbs.
  6. Remove the baking sheet from the oven and spray with Nonstick spray.
  7. Place the cutlets in the baking sheet and bake in the oven for around 6 minutes on each side, or until it is golden brown!
  8. To make the salad dressing, whisk together the Prosecco vinegar, the honey and the olive oil. Add the red onion and let it sit for a few minutes.
  9. Arrange the mixed greens and tomatoes on top of the breaded cutlets and pour the dressing and onion.
  10. Serve immediately.