This crispy chicken Milanese Greek salad with a homemade red wine vinaigrette makes for the perfect entrée salad! It’s light but so satisfying and filling.
There are few things I love more than a delicious loaded salad. Greek salads tend to be my favorite. I love all the fresh flavors. However, adding crispy pan fried chicken Milanese takes it to a whole different level. I will definitely be making this salad on repeat all Spring and Summer long.
What does “Milanese” mean?
“Milanese” style means breading something (usually thin sliced meat) in flour, eggs and seasoned breadcrumbs. Then frying it! Chicken Milanese is a very popular dish.
Can I make my Chicken Milanese gluten-free?
Sure! Just use your favorite gluten-free flour mix in place of the plain flour for dredging and gluten-free breadcrumbs instead of the Panko. I have also been able to find gluten-free Panko breadcrumbs at some stores.
Other recipes you will love:
- Crispy Air Fryer Eggplant Salad (Eggplant Milanese)
- Greek Bowls With Lemon Tahini Sauce
- Chicken Milanese Burrata Salad
- Greek Risoni Salad
- Mediterranean Farro Salad
- Cherry Prosciutto Burrata Salad
- Panzanella Burrata and Tomato Salad
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Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
Juice of 1/4 of a lemon
1 clove garlic, minced
1 tsp honey
1 tsp dijon
2 tsp fresh dill, chopped
salt and pepper to taste
2 skinless boneless chicken breasts
1/2 cup flour
1 cup panko breadcrumbs
olive oil, for frying
2 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
2-3 Persian cucumbers, sliced
1/3 cup green olives
1/4 cup crumbled feta
5-6 mini peppers, sliced
a few scoops of tzatziki sauce, optional, I get mine at Trader Joe’s
First make your salad dressing by combining all of the ingredients in a jar with a lid. Cover the jar and give it a good shake. Taste and adjust seasonings if necessary. Cover and refrigerate until ready to use.
Slice each chicken breast in half horizontally. Then pound the chicken flat using the smooth side of a meat mallet. Season the chicken with salt and pepper.
Prepare your breading station: add flour to one shallow bowl, whisk the eggs in a second shallow bowl, then in a third shallow bowl add the panko breadcrumbs. Add a little salt and pepper to each bowl.
Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.
In a large skillet, heat 2-3 tbsp of olive oil. Once heated add two chicken breasts to the skillet. You will have to cook the chicken in two batches. Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. You may need a little more oil for the second batch.
Transfer the cooked chicken to a paper towel lined plate then cut in thin slices after it cools slightly.
Assemble the salads by adding romaine to each bowl. Followed by cherry tomatoes, cucumber slices, olives, feta, peppers, and tzaztiki. Add slices of chicken Milanese on top of the salad.
Drizzle with desired amount of dressing and enjoy!