Chicken Milanese with Pancetta and Vegetables with Herb Lemon Sauce

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Chicken Milanese with Pancetta and Vegetables with Herb Lemon Sauce

Any dish that ends with Milanese is a favorite of mine.  You can use this same recipe and use pork or veal to enjoy Milanese a little different yet amazing.

Enjoy xo Cindy



  • Ingredients for Chicken
  • 1/2 cup all-purpose flour (or gluten free flour)
  • 2 large eggs, beaten
  • 1 cup Italian style bread crumbs
  • 1/4 cup grated Parmesan
  • 2 teaspoons dried basil
  • 4 boneless and skinless chicken breasts
  • 1 - 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 3-4 tablespoons vegetable oil or coconut oil
  • Ingredients for Pancetta and Vegetables
  • 1 tablespoon olive oil
  • 4 slices pancetta, chopped (sliced on the thicker side)
  • 1 1/4 cup fresh peas
  • 1 cup fresh green beans, cut into thirds
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup low sodium chicken broth
  • -----Herb Lemon Sauce -----
  • 3/4 cup olive oil
  • 1/4 cup chicken broth
  • 1 cup fresh parsley
  • 1/2 cup fresh basil
  • 1 clove garlic, cut in half
  • 1 lemon, juiced
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 176 degrees F. Line a baking sheet with foil. Prepare 3 shallow working bowls. 1 for flour, another for the beaten eggs and the last bowl for the breadcrumbs, parmesan cheese and basil.

  2. Place the chicken on a poultry safe board and cover with clear wrap. Using a mallet, lightly pound the chicken until it is about 1/2- 1/4 inch thick. Place on a large platter and season both sides with salt and pepper.

  3. Next set up your assembly line. Start with lightly dredging the chicken pieces in the flour to coat, (give a little shake), then dip into the beaten eggs, Finally coat the chicken with the bread crumb mixture, pressing gently fully coat the chicken.

  4. In a large, sauté pan, heat the oil over medium heat. Add 2 pieces of the breaded chicken into the oil and sauté until light golden brown, about 3 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the final 2 pieces of chicken. Reserve the cooking juices in the sauté pan.

  5. Wipe the pan with a white paper towel and add olive oil. Sauté pancetta until it starts to crisp: Remove from pan and set aside.

  6. Using the same pan add the green beans and peas. Season with salt and pepper. Let sauté (if the pan is dry then add a teaspoon of olive oil). Let sauté for about 5 minutes until green beans are cooked. (You can tell by tasting one).

  7. Add chicken broth bring to a boil then and add pancetta back into the pan then lower heat to simmer until ready to plate. Chick broth will reduce!

  8. In a blender add all ingredients for the herb lemon sauce and puree until you have a smooth sauce.

  9. To plate take a heaping spoon of the pancetta and vegetables with some of the chicken broth juice and place in the middle of the plate. Top with a piece of chicken then drizzle the lemon herb sauce over the top.

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