Chicken · Italian · 30 min
Chicken Milanese & Italian Pizzeria Salad with Creamy Oregano Dressing
- 30 min
- 2–6 servings
- 686 kcal / serving
Crispy chicken fillets rest atop a bright romaine salad tossed with olives, peppers, cucumber, and a creamy oregano dressing. This quick weeknight pairing layers textures and flavors without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- 1egg
- ½English cucumber
- ⅛ cupKalamata olives, pitted
- ½ ozParmesan cheese
- 1red bell pepper
- 1 headromaine lettuce
- eggs
- red bell peppers
- English cucumbers
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, mayonnaise, oregano, dried, panko bread crumbs, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½English cucumber
- 1red bell pepper
- 1 headromaine lettuce
- red bell peppers
- English cucumbers
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1egg
- ½ ozParmesan cheese
- eggs
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| egg | 1 | 2 | 3 |
| English cucumber | ½ | 1 | 1 ½ |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ½ cup |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| red bell pepper | 1 | 2 | 3 |
| romaine lettuce | 1 head | 2 heads | 3 heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cut the chicken in half horizontally to form thin fillets, then season both sides with salt and pepper.
- Set up two plates: one with flour and the other with bread crumbs; season both with salt and pepper.
- Whisk the eggs in a small bowl.
- Heat a large nonstick skillet over medium-high heat.
- Dredge each chicken fillet in flour, shake off excess, dip in the eggs, then coat in the bread crumbs, pressing to adhere; place on a plate.
- Pour a thin layer of oil into the hot skillet and swirl to coat the bottom.
- Cook the chicken 3–4 minutes per side until cooked through and golden; transfer to a paper-towel lined plate.
- In a large bowl, whisk together mayonnaise, red wine vinegar, olive oil, and oregano to make the dressing; wash and dry the produce.
- Tear or chop the romaine and add to the dressing, tossing to coat.
- Dice the red bell pepper and add to the salad bowl; halve the cucumber lengthwise and thinly slice into half-moons, then add to the bowl.
- Halve the Kalamata olives lengthwise and add to the salad; toss to combine.
- Finely grate the Parmesan over the salad.
- To serve, divide the chicken and salad between plates and sprinkle with additional Parmesan if desired.
Two tips
- Make the dressing ahead and refrigerate up to 1 day for quicker assembly at dinner time.
- For a lighter finish, you can finish with an extra sprinkle of Parmesan on top at serving.
Nutrition per serving
- Calories
- 686 kcal
- Protein
- 52 g
- Carbs
- 35 g
- Fat
- 38 g
- Fiber
- 10 g
- Sodium
- 424 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.