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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
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

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.
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