Spring Chicken Milanese with Burrata & Roasted Vegetables
Crispy pesto parmesan chicken cutlets layered with roasted spring vegetables, creamy burrata, peppery arugula, and a sweet tangy honey dijon vinaigrette. It’s bright and fresh yet crunchy and cozy. The perfect spring dinner.
The roasted fennel and shallots get caramelized and slightly charred, the radishes mellow in the oven, and the creamy burrata melts into each bite with the warm crunchy chicken. Every bite has crunch, creaminess, acidity, and herbs. If you’re still reading this, tell me you’re not currently drooling, because I am.
Why You'll Love this Spring Chicken Milanese
- Crispy golden chicken cutlets
- Tons of texture and color
- Feels fancy but is weeknight doable
- Great for spring entertaining
- A perfect balance of rich + fresh
Ingredients you'll need
Honey Dijon Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon dried basil or Italian seasoning
- Salt + pepper to taste
Chicken Milanese
- 4 thin chicken cutlets
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- Salt + pepper
- 2 eggs
- 2 tablespoons pesto
- 1/2 cup breadcrumbs
- 1/2 cup panko
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Roasted Spring Vegetables
- 2 medium shallots, sliced
- 1 fennel bulb, sliced
- 1 bunch radishes, halved
- 1 can artichokes, drained
- 1 container cherry tomatoes
For Serving
- Arugula
- Burrata
- Extra pesto
- Fennel fronds or parsley
- Lemon wedges (highly recommend)
How to Make Spring Chicken Milanese
1. Make the vinaigrette
Whisk together the olive oil, dijon, apple cider vinegar, honey, dried herbs, salt, and pepper until emulsified. Set aside.
2. Roast the vegetables
Preheat the oven to 425°F.
Add the shallots, fennel, radishes, artichokes, and tomatoes to a sheet pan. Drizzle with 1–2 tablespoons of the vinaigrette and toss well.
Roast for 20–25 minutes until caramelized and softened.
3. Bread the chicken
Set up three shallow bowls:
- Flour, garlic powder, salt, and pepper
- Eggs whisked with pesto
- Breadcrumbs, panko, parmesan, and parsley
Dredge each chicken cutlet in the flour, then the pesto egg mixture, then the breadcrumb mixture, pressing firmly so the coating sticks well.
If you want a more detailed step-by-step for crispy chicken cutlets, check out my full chicken cutlet recipe post here.
4. Cook the chicken
Heat a generous layer of avocado or olive oil in a skillet over medium-high heat.
Cook the chicken for 3–4 minutes per side until golden brown and cooked through.
5. Assemble
Layer arugula onto a serving platter or plates. Top with the crispy chicken cutlets and roasted vegetables.
Tear burrata over top, drizzle with more vinaigrette and pesto, then finish with fennel fronds, parsley, and a squeeze of lemon.
Tips for the Best Chicken Milanese
- Thin cutlets are key for quick cooking and maximum crispiness.
- Mixing pesto into the eggs adds so much flavor to the coating.
- Roast the vegetables until deeply caramelized — that’s where the flavor happens.
- Don’t skip the lemon at the end. It wakes everything up.
Variations
- Swap burrata for fresh mozzarella or whipped ricotta
- Add asparagus or snap peas
- Use chicken thighs instead of breasts
- Make it spicy with calabrian chili or crushed red pepper
- Serve over warm couscous or orzo for a heartier dinner
A Few Ingredient Notes
I use my homemade crispy chicken cutlets method as the base for this recipe, and the pesto mixed into the egg wash adds so much flavor. You can absolutely use store-bought pesto if you have a favorite brand or make a batch of homemade pesto to store in your the fridge!
Equipment
- 1 Meat Mallet
- 1 Sheet Pan
- 1 Roasting Rack
- 1 Cutting Board
- 1 Whisk
- 1 Medium Bowl
- 3 Shallow Bowls or Plates
Ingredients
Honey Dijon Vinaigrette
- 1/4 Cup Olive Oil
- 1 Tbsp Dijon Mustard
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Honey
- 1/4 tsp Dried Basil or Italian Seasoning
Spring Chicken Milanese
- 4 Chicken Cutlets Thinly Sliced Chicken Breast
- 1/2 Cup Flour
- 1/2 tsp Garlic Powder
- 2 Eggs
- 2 Tbsp Pesto
- 1/2 Cup Bread Crumbs
- 1/2 Cup Panko
- 1/2 Cup Parmesan Cheese grated
- 1 Tbsp Parsley chopped
Roasted Vegetables
- 2 Medium Shallots sliced
- 1 Fennel Bulb sliced
- 1 Bunch Radishes tops removed and leaves reserved, cut in half
- 1 Can Artichokes whole or quartered
- 1 pint Cherry Tomatoes
For Serving
- Arugula
- Burrata
- Extra pesto
- Lemon wedges
Instructions
Make the Vinaigrette
- Whisk together all vinaigrette ingredients until smooth and combined. Set aside.
Chicken Cutlets & Roasted Vegetables
- Preheat the oven to 425°
- Add the shallots, fennel, radishes, artichokes, and tomatoes to a sheet pan.
- Drizzle with 1–2 tablespoons of the vinaigrette and toss to coat.
- Roast for 20–25 minutes until caramelized and tender.
Bread the Chicken
- In one shallow bowl, combine the flour, garlic powder, salt, and pepper.
- In a second bowl, whisk together the eggs and pesto.
- In a third bowl, combine the breadcrumbs, panko, parmesan, and parsley.
- Dredge each chicken cutlet in the flour, then the egg mixture, then the breadcrumb mixture, pressing firmly to coat.
Cook the Chicken
- Heat a generous layer of oil in a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes per side until golden brown and cooked through.
Assemble
- Layer arugula onto plates or a serving platter.
- Top with the chicken and roasted vegetables.
- Tear burrata over the top and drizzle with extra vinaigrette and pesto.
- Finish with lemon juice before serving.
Notes
- Thin chicken cutlets cook quickly and stay crispy.
- The pesto mixed into the eggs adds extra flavor to the breading.
- Burrata is best added just before serving.
- Leftover vinaigrette is great on salads or grain bowls.