Chicken Milanese with Roasted Vegetables

Alright, let’s dive into a recipe that’s part of our family’s ‘keep everyone smiling and full’ collection — Chicken Milanese with Roasted Vegetables. This dish is like a hug on a plate, really. Crispy chicken paired with veggies that are roasted until they’ve hit that sweet spot of caramelized goodness. You’re gonna want to try this one; it’s comfort and elegance all in one.

In our house, even the pickiest of eaters (I’m looking at you, kids!) are fans of this dinner. My husband gave me a high five the first time I made it, which is a rarity unless sports are on. It’s become one of those things we think about on a lazy Sunday afternoon when figuring out the week’s dinner schedule. We’ve had less stressful evenings since adding this to the rotation, I swear!

Why You’ll Love This Chicken Milanese with Roasted Vegetables

First off, it’s almost too easy to make. Like, ‘weekday meal with a Netflix show running’ easy. Plus, the chicken gets this crispy coating that makes it feel like you’re eating out, even though you’re still in your PJs. It’s also secretly healthy — not like your taste buds would know with all that flavor.

How to Make It

Alright, here we go! Go rummage through your cupboards, and I’ll walk you through this. Grab some chicken breasts and give ’em a friendly whack until they’re even. Like, even enough that you could lay ’em next to each other and they wouldn’t fight. Coat those babies in some flour, dunk in egg, and let them get cozy with breadcrumbs, parmesan situation. Meanwhile, your oven should be doing its preheat thing at a steady 425°F — trust me, you don’t want lukewarm veggies.

For the veggies, toss them in whatever olive oil your heart desires and a generous sprinkle of good ol’ salt and pepper. Sometimes I get fancy with herbs if I remember. Toss everything into the oven until they’re making your house smell like you’ve got it all together.

Fry up that chicken till it’s golden heaven. Pop everything on a plate, pretend you’re a chef, and dig in!

Ingredient Notes

– Chicken Breasts: Pound them like they’re the reason your day was stressful. Seriously, even pieces cook better.
– Breadcrumbs: Panko is my go-to; regular crumbs if you’re in a pinch, but panko gives you that magic crunch.
– Vegetables: Whatever’s about to wilt in your fridge, get them in the game. Broccoli, carrots, potatoes. Each has a chance to shine here.

Recipe Steps:

1. Preheat oven to 425°F.
2. Pound chicken breasts to equal thickness.
3. Coat chicken with flour, dip in egg, then breadcrumbs mixed with parmesan.
4. Roast selected vegetables with olive oil, salt, and pepper for about 20 minutes.
5. Fry chicken until crispy and golden on both sides.
6. Serve chicken alongside roasted veggies, and enjoy!

What to Serve It With

Tips & Mistakes

Storage Tips

If you’ve got leftovers (but really, who are we kidding?), pop them in a container and slap a lid on it. If you’re feeling adventurous the next day, eating it cold straight from the fridge is weirdly satisfying. Breakfast chicken? Not judging.

Variations and Substitutions

When I’ve run out of breadcrumbs, crushed up some pretzels, and lived my best life. Sub in sweet potatoes for a fun twist or use honey mustard in the egg mix for a little tang. Whatever you do, don’t panic – it’ll still come together.

Frequently Asked Questions

Chicken Milanese with Roasted Vegetables

This crispy Chicken Milanese is paired perfectly with a colorful medley of oven-roasted vegetables for a wholesome and flavorful meal.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 piece chicken breasts
• ▢ 1.5 cup panko breadcrumbs
• ▢ 0.75 cup all-purpose flour
• ▢ 2 piece large eggs beaten
• ▢ 2 tbsp olive oil
• ▢ 1 lb carrots cut into sticks
• ▢ 1 lb zucchini sliced
• ▢ 1 tbsp fresh rosemary chopped
• ▢ 0.5 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Preheat oven to 425°F (220°C). Toss carrots and zucchini with olive oil, rosemary, salt, and pepper, then spread on a baking sheet.
• Roast vegetables in the oven for 25-30 minutes, stirring halfway through until tender and crisp.
• Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
• Dredge each chicken breast first in flour, then dip into eggs, and finally coat with breadcrumbs.
• Heat olive oil in a large skillet over medium heat. Cook chicken breasts for 4-5 minutes per side until golden and cooked through.
• Serve chicken hot alongside roasted vegetables.

Notes

For extra flavor, garnish the chicken with freshly squeezed lemon juice and chopped parsley before serving.