Panko Crusted Chicken Milanese With Mandarin Cranberry Salad
The warmer weather is almost here for the next few months. This is a great dish to celebrate it. Thin crispy chicken cutlet topped with Mandarin Cranberry Salad. I eat this salad all year round just because its so dang good. This recipe is a spin on the traditional Chicken Milanese. So colorful and bursting with flavors.
½ bagsBaby Lettuce, Or Spring Mix, 10-12 Ounce Bag
1 wholeSmall Red Onion, Sliced Thinly
2 wholePlum Tomato, Diced
1 cupDried Cranberries. I Used Craisins.
1 cupMandarin Oranges, Canned Is Fine
1 bottle Low Fat Red Wine Vinaigrette Dressing, 16 Ounce Bottle, You Won't Use It All (I Recommend Wishbone)
Salt and pepper the pounded chicken.
Prepare three dishes, the first with flour, in the second dish whisk together eggs, and in a third dish mix together grated Parmesan and Panko bread crumbs.
Dip your chicken breasts into the flour. Shake off excess, then dip into eggs, then into breadcrumbs. Set aside the covered chicken breasts on an empty plate.
Heat butter and olive in a skillet over medium to medium low heat. Cook chicken for 3-4 minutes a side until browned and cooked through. Drain the cooked chicken breasts on paper towels. Repeat the frying step with the remaining breasts.
In a mixing bowl add salad mix, red onion, tomato, Craisins, and mandarin oranges. Drizzle on enough vinaigrette to coat and toss lightly.
Plate each piece of chicken and top with salad relish mixture. Sprinkle with more Parmesan cheese to garnish is desired.