Chicken Milano

"I came up with this by playing with my method for chicken parmigiana. The idea came from a restaurant veal dish that had green peppers. I've taken it a few steps further. This is also a delicious recipe for veal."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr 15mins




  • Pound chicken breasts flat.
  • Whisk milk and egg together in large bowl.
  • Mix crumbs, parmisan and spices together on a plate.
  • Heat olive oil in large frying pan.
  • Dip chicken in milk mixture, then coat with bread mixture.
  • Fry chicken pieces until toasty golden coloured. Set aside.
  • Coat a baking sheet with cooking spray.
  • Spread a cup of sauce on baking sheet.
  • Spread mushrooms, peppers and onions on sauce. Bake at 375 for 15 minutes.
  • Take out and place chicken pieces on top and cover them with more sauce.
  • Bake at 375 F for 15 minutes.
  • Remove from oven and cover chicken pieces with mozzarella.
  • Return to oven for 5 minutes to melt the cheese.
  • Serve with pasta.

Questions & Replies

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  1. Thanks for the moist chicken recipe. This was a success. The only problem was that we had tooo much coating. So we prepared with the remaining coating a small frittata that we added to the chicken in the pan.
  2. Excellent! The flavors were superb. I left out the mushrooms (not by choice, I forgot to purchase them), other than that, recipe was made as directed. I really wish I had the mushrooms, I'm sure they would have been wonderful. The only thing I will do differently next time is to use the powdery parmesan cheese that comes in the plastic bottle. I used freshly shredded parmesan cheese in the coating, and it made quite a mess in my frying pan. :) I'll save the good stuff to sprinkle on top. Everyone here loved this, and I will most definitely be making it again. Thanks!


<p>I grew up in Niagara Falls Ontario and I was the youngest of 8 children. My mother cooked very plain and for stretching a budget. But she had a few dishes that she made that were fantastic and very tough to duplicate. I learned to cook on my own when I went away to school. <br />These days I live in Whitby Ontario, a small town of about 110,000 that is east of Toronto. I live with my wife Donna and our two great kids, Darby and Scott. <br />I like recipes that are not so complex that they take away the fun of cooking. I don't like a lot of preparation. I love to fill the house up with mouth watering aromas. I do the majority of the cooking at home mostly because I like doing it.</p>
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