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  • All Year
  • 20 min
  • Serves 4

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Milanese Gremolata Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Garlic Medley Sea Salt

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Lemon Balsamic & Milanese Gremolata Olive Oil

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Milanese Lemon Chicken

This is an easy fast chicken recipe with a mediterranean twist. Our Milanese Gremolata Olive Oil adds a beautiful balance of garlic, lemon, parsley and a hint of mint to the chicken.

Ingredients

  • 1/2 cup SOOC Milanese Gremolata Olive Oil (plus additional for frying)
  • 1/4 cup SOOC Sicilian Lemon Balsamic Vinegar
  • 2 tsp SOOC Garlic Medley Sea Salt
  • pinch Fresh cracked pepper
  • 4 Boneless Skinless Chicken Breasts
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/4 cup Panko (Japanese bread crumbs)
  • 2 Tbl Freshly grated Parmigiano-Reggiano cheese
  • 1 egg
  • Optional Fresh arugula or Angel hair pasta
  • Optional Lemon wedges
  • Optional Fresh Parsley

Directions

  • 1. Pound 4 Boneless Chicken Breasts until thin.
  • 2. Whisk together SOOC Milanese Gremolata olive oil, SOOC Sicilian Lemon balsamic vinegar, Garlic Medley sea salt and cracked pepper.
  • 3. Place chicken in marinade, cover and place in refrigerator for 6 hours- overnight. The longer the marinate time, the more flavorful the chicken.
  • 4. In a shallow bowl, combine the bread crumbs, panko crumbs, Parmigiano cheese and additional fresh cracked peer if desired.
  • 5. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumb mixture.
  • 6. Heat a medium skillet, with a 1/4 inch of SOOC Milanese Gremolata olive oil. Fry 1-2 chicken breasts at a time. Place chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
  • 7. Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
  • 8. Serve chicken on a bed of fresh arugula or angel hair pasta. Add a squeeze of lemon and a few sprigs of fresh parsley.

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Milanese Lemon Chicken

  • All Year
  • 20 min
  • Serves 4

This is an easy fast chicken recipe with a mediterranean twist. Our Milanese Gremolata Olive Oil adds a beautiful balance of garlic, lemon, parsley and a hint of mint to the chicken.

Ingredients

  • 1/2 cup SOOC Milanese Gremolata Olive Oil (plus additional for frying)
  • 1/4 cup SOOC Sicilian Lemon Balsamic Vinegar
  • 2 tsp SOOC Garlic Medley Sea Salt
  • pinch Fresh cracked pepper
  • 4 Boneless Skinless Chicken Breasts
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/4 cup Panko (Japanese bread crumbs)
  • 2 Tbl Freshly grated Parmigiano-Reggiano cheese
  • 1 egg
  • Optional Fresh arugula or Angel hair pasta
  • Optional Lemon wedges
  • Optional Fresh Parsley

Directions

  • 1. Pound 4 Boneless Chicken Breasts until thin.
  • 2. Whisk together SOOC Milanese Gremolata olive oil, SOOC Sicilian Lemon balsamic vinegar, Garlic Medley sea salt and cracked pepper.
  • 3. Place chicken in marinade, cover and place in refrigerator for 6 hours- overnight. The longer the marinate time, the more flavorful the chicken.
  • 4. In a shallow bowl, combine the bread crumbs, panko crumbs, Parmigiano cheese and additional fresh cracked peer if desired.
  • 5. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumb mixture.
  • 6. Heat a medium skillet, with a 1/4 inch of SOOC Milanese Gremolata olive oil. Fry 1-2 chicken breasts at a time. Place chicken on the first side for about 2 minutes, flip and fry for another 2 minutes. Repeat until chicken is browned and cooked through. If you've pounded the chicken thin enough, cooking time is greatly reduced.
  • 7. Once chicken is cooked, place on a paper towel-lined plate in order to absorb excess oil.
  • 8. Serve chicken on a bed of fresh arugula or angel hair pasta. Add a squeeze of lemon and a few sprigs of fresh parsley.