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Inside The Bills

Oliver’s Restaurant – Chicken Milanese Recipe

Posted by Alexandra Vitale on November 18, 2015 – 10:00 am

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¾ canola oil

¼ cup extra virgin olive oil

¼ cup white balsamic vinegar

1 shallot bernoise

¼ basil & parsley chiffonade

1 teaspoon kosher salt

Place vinegar in mixing bowl & vigorously whisk in oil to emulsify. Add shallot, herbs & salt.


1 cup all purpose breadcrumbs

¼ cup extra virgin olive oil

Zest of 2 lemons

¼ cup chiffonade basil & parsley

1 teaspoon kosher salt

¼ cup grated romano cheese

Gently combine all ingredients



1 cup halved grape tomatoes

1 teaspoon minced garlic

Lightly coat tomatoes in white balsamic vinaigrette and add fresh minced garlic. Let marinate for 30 minutes.



Place 2 cups balsamic vinegar in medium sauce pot and reduce by two thirds. Let stand to room temperature.



Peel 1 english cucumber, cut lengthwise into quarters & seed. Slice on the bias to make spears. Thinly shave red onion on mandolin or sharp knife.



Butterfly chicken breast & light pound with mallot until even thickness is achieved throughout. Season with salt and pepper. Dredge in all purpose flour,

dip in eggwash & Coat in breadcrumbs. Place medium saute pan over high heat, once hot add three tablespoons of a canola/olive oil

blend & one tablespoon butter. Fry the chicken until golden brown on both sides and season with salt, chiffonade basil & parsley, juice of one lemon

& grated romano cheese. Remove from pan, slice into thirds and place on plate. In a separate bowl mix baby arugula cucumbers, onion, tomato,

basil dressed with white balsamic vinaigrette. Place chicken breast on plate, and top with dressed salad. Drizzle with aged balsamic.

Posted in Inside the Bills