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Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

I think of this as a Spring Chicken Milanese. Top a crispy oven baked chicken cutlet with some roasted spring vegetables, burrata cheese and pesto. It's fresh, healthy and so satisfying.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: Baked Chicken Cutlets, Burrata Cheese, Chicken, Pesto, Roasted Vegetables
Servings: 0

Equipment

  • 1 Meat Mallet
  • 1 Sheet Pan
  • 1 Roasting Rack
  • 1 Cutting Board
  • 1 Whisk
  • 1 Medium Bowl
  • 3 Shallow Bowls or Plates

Ingredients

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
  • 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 Container Cherry Tomatoes

Instructions

Make the Vinaigrette

  • Whisk all of the ingredients for the vinaigrette together in a medium bowl.

Chicken Cutlets & Roasted Vegetables

  • Preheat the oven to 425°
  • Prepare the breading station with three shallow dishes. One with flour, garlic powder, salt and pepper. The second with eggs and two tablespoons pesto. The third with breadcrumbs, panko, parmesan cheese and parsley. Whisk or mix to combine. 
  • Dredge the chicken cutlets in flour and then the eggs allowing the excess to drip off. Last, coat in the breadcrumbs pressing them on to throughly coat. Place on a wire roasting rack on top of a sheet pan. 
  • Arrange the vegetables on a sheet pan and drizzle with a 1-2 tablespoons of the vinaigrette. Toss to coat.
  • Roast the vegetables in a 425° oven for about 20-25 minutes or until they start to caramelize and brown.
  • While the vegetables are roasting cook your chicken cutlets. Heat a large skillet over medium high heat. Add a generous amount of avocado or olive oil to the bottom pan. Cook on each side for 3-4 minutes until browned and cooked through.

To Serve

  • Plate the chicken cutlet and top with arugula, the vinaigrette and roasted vegetables. Tear the burrata and place on top. Finish with a drizzle of pesto and garnish with fennel fronds if you're feeling fancy.
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