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–+ servings

Creamy Pesto Chicken Milanese

This Creamy Pesto Chicken Milanese is a flavorful twist on a classic Italian favorite. Crispy breaded chicken, crunchy artichokes, and peppery arugula come together under a silky, tangy pesto vinaigrette. It’s elegant, satisfying, and easy enough for any night of the week.
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Servings: 2 servings

Ingredients

Crispy chicken

  • 1 chicken breast tenderized
  • 1/2 c. Panko breadcrumbs
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 egg whisked

Crispy artichokes—

  • Enough olive oil to coat the bottom of the pan
  • 1 can artichokes drain and then dried on a paper towel, chop roughly
  • 1 1/2 tbsp cornstarch
  • Pinch salt

Creamy Pesto Vinaigrette —

  • 2 tbsp pesto
  • 1 tbsp Mayo
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Pinch salt
  • 1/2 tsp apple cider vinegar

Salad—

  • 2 c. Arugula
  • 1/2 c. Freshly shredded parmesan or gruyere cheese

Instructions

  • Prepare Chicken: Mix breadcrumbs with paprika, garlic powder, salt, pepper, and parsley. Dip chicken in whisked egg, then coat in breadcrumb mixture. Set aside.
  • Crispy Artichokes: Toss chopped artichokes with cornstarch and salt. Heat olive oil in a large skillet over medium heat. When hot, add artichokes and cook until golden and crispy, flipping occasionally. Transfer to a paper towel–lined plate.
  • Cook Chicken: Add a little more oil to the pan. Cook chicken for 3–4 minutes per side, until golden and cooked through. Remove and place on a paper towel–lined plate.
  • Make Vinaigrette: Blend pesto, mayo, olive oil, lemon juice, salt, and apple cider vinegar until smooth and creamy.
  • Assemble Salad: Toss arugula, crispy artichokes, and cheese in a bowl. Drizzle with vinaigrette and toss to coat.
  • Serve: Plate chicken, top with the salad, and sprinkle extra cheese on top if desired.