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Spring Chicken Milanese with Burrata & Roasted Vegetables

Crispy parmesan pesto chicken cutlets served with roasted spring vegetables, creamy burrata, arugula, and a honey dijon vinaigrette. A fresh, flavorful dinner perfect for spring.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course: Dinner, lunch
Cuisine: American, Italian
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Make the Vinaigrette
  1. Whisk together all vinaigrette ingredients until smooth and combined. Set aside.
Chicken Cutlets & Roasted Vegetables
  1. Preheat the oven to 425°
  2. Add the shallots, fennel, radishes, artichokes, and tomatoes to a sheet pan.
  3. Drizzle with 1–2 tablespoons of the vinaigrette and toss to coat.
  4. Roast for 20–25 minutes until caramelized and tender.
Bread the Chicken
  1. In one shallow bowl, combine the flour, garlic powder, salt, and pepper.
  2. In a second bowl, whisk together the eggs and pesto.
  3. In a third bowl, combine the breadcrumbs, panko, parmesan, and parsley.
  4. Dredge each chicken cutlet in the flour, then the egg mixture, then the breadcrumb mixture, pressing firmly to coat.
Cook the Chicken
  1. Heat a generous layer of oil in a large skillet over medium-high heat.
  2. Cook the chicken for 3–4 minutes per side until golden brown and cooked through.
Assemble
  1. Layer arugula onto plates or a serving platter.
  2. Top with the chicken and roasted vegetables.
  3. Tear burrata over the top and drizzle with extra vinaigrette and pesto.
  4. 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.