Chicken Milanese (Olive Garden Copycat)

READY IN: 55mins




  • FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
  • WHISK eggs and milk together in a flat-bottom bowl.
  • MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
  • DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
  • MELT butter in sauce pan over medium heat.
  • ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
  • ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
  • ADD roasted garlic, pepper and salt. Stir until well blended.
  • ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
  • HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
  • ADD cooked, drained tortellini pasta to sauce and blend well.
  • TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
  • GARNISH with fresh parsley and lemon wedges.