Spicy Milanese Chicken with Roasted Vegetables
Spicy Milanese Chicken with Roasted Vegetables
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
For the Roasted Vegetables
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1 red bell pepper, large, cored and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 4 fresh lemon wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the vegetables: In a large bowl, combine the zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the chicken. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with salt and pepper.
⏱️ 5 min
- 5
Set up a breading station: Place flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, red pepper flakes, and garlic powder.
⏱️ 5 min
- 6
Dredge each chicken breast first in the flour, shaking off any excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat generously with the panko mixture, pressing gently to ensure the crumbs adhere.
⏱️ 5 min
- 7
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, carefully add two chicken breasts to the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove to a wire rack set over a baking sheet to drain. Repeat with the remaining chicken breasts, adding more oil if needed.
⏱️ 15 min
- 8
Serve the spicy Milanese chicken immediately with the roasted vegetables, a fresh lemon wedge, and a sprinkle of chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Milanese Chicken with Roasted Vegetables
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
For the Roasted Vegetables
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1 red bell pepper, large, cored and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 4 fresh lemon wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the vegetables: In a large bowl, combine the zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the chicken. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with salt and pepper.
⏱️ 5 min - 5
Set up a breading station: Place flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, red pepper flakes, and garlic powder.
⏱️ 5 min - 6
Dredge each chicken breast first in the flour, shaking off any excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat generously with the panko mixture, pressing gently to ensure the crumbs adhere.
⏱️ 5 min - 7
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, carefully add two chicken breasts to the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove to a wire rack set over a baking sheet to drain. Repeat with the remaining chicken breasts, adding more oil if needed.
⏱️ 15 min - 8
Serve the spicy Milanese chicken immediately with the roasted vegetables, a fresh lemon wedge, and a sprinkle of chopped fresh parsley.
⏱️ 5 min