My son can't get enough of this breaded chicken and asks for it every week. I actually planned to make chicken parm, but I forgot the tomatoes. That's pretty typical in my kitchen, which is why I usually just wing it and don't follow recipes.
This is my version of chicken Milanese with a side of zucchini ribbon salad inspired by a recipe I pinned on Pinterest (I didn't look at the recipe for this, but loved the idea).
Aged cheese adds more flavor.
2 lbs. of chicken breast, sliced into ¼ lb. pieces and pounded
1 ½ cups panko breadcrumbs
1 tbs. Italian seasoning
½ cup pecorino romano cheese
2 tsp. garlic salt
1 tsp. black pepper
½ cup extra virgin olive oil
1 large zucchini or 2 small ones, sliced long ways into thin ribbons
1-cup fresh blueberries
1 ear of raw corn, sliced from husk
2 tbs. French vinaigrette ( I use Brianna’s, but any vinaigrette will work)
1 Haas avocado
Goat cheese makes everything better.
Notes: I leave the avocado and goat cheese out of the mixture so that I can have leftovers. I just add these two ingredients to each serving whenever I need to.