Chicken Milanese with Rocket Salad - Fiver Feeds

Chicken Milanese with Rocket Salad

If you find you cook a lot of recipes that use chicken breast, consider buying it in ‘bulk’ as it were and freezing fillets use at a later date. Most supermarkets sell packets containing 5 large chicken breasts, or you can even buy larger pre-frozen bags. This is a great recipe for making that chicken last even longer through butterflying 2 large breasts to make 4 portions.


Chicken Milanese with Rocket Salad

Prep Time:



Serves 4 People


£1.16 per Person



  • Ingredients

    2tbsp Vegetable Oil
    2 Large Chicken Breasts
    50g Plain Flour
    2 Eggs Beaten
    115g Breadcrumbs
    4 Large Plum Tomatoes Finely Diced
    175g Pitted Black Olives
    Small Bunch of Fresh Parsley Leaves Finely Chopped
    2tbsp Extra Virgin Olive Oil
    35g Rocket Leaves Approximately Half a Bag
    Salt and Pepper

How to Cook

1. Prepare the dressing first by combining the tomatoes, olives, parsley and olive oil in a bowl with some additional seasoning and leaving to rest.

2. Butterfly the chicken breasts by slicing in two lengthways. Use a rolling pin to flatten each fillet until they are approximately 1cm thick.

3. Arrange the flour, eggs and breadcrumbs in 3 separate bowls and season them all with salt and pepper.

4. Dust each fillet with flour (shaking off any excess), then coat in the beaten egg and finally toss in the breadcrumbs until covered all over.

5. Heat the oil in a frying pan then cook each fillet until golden brown on both sides. Place on some kitchen paper and cover to absorb any excess oil.

6. Arrange the rocket leaves on each plate and top with the chicken and the tomato dressing.

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