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Fit Thrive Kitchen: Chicken Milanese with Zucchini Ribbon Salad

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.

Chicken Milanese


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

Breadcrumb mixture



  1. Preheat oven to 375 degrees. Line 2 baking sheets with aluminum foil or parchment paper for easy clean up.
  2. Pour olive oil into a medium sized bowl. Mix breadcrumbs, seasoning, cheese, garlic salt, and pepper in a separate medium bowl.
  3. Cover one chicken cutlet with olive oil then with breadcrumb mixture. Place it on the pan. Continue this process for all piece of chicken.
  4. Place in middle rack of oven and bake for 25 minutes or until cooked through. Edges will brown.


Zucchini Ribbon Salad

Tasty ingredients


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

Goat cheese makes everything better.



  1. Place zucchini ribbons, blueberries, and raw corn in a medium bowl. Cover with vinaigrette and stir.
  2. Refrigerate until ready to serve.
  3. Peel, pit and dice the avocado.
  4. Remove salad from fridge and portion onto plates.
  5. Top each portion with avocado dices and 1 teaspoon of goat cheese.

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.


Bon Appétit!

Coach Kellie

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