Olive Garden Chicken Milanese

Olive Garden serves this dish with a creamy spinach sauce over pasta. Olive Garden’s Chicken Milanese is a flavorful and satisfying dish that combines breaded and pan-fried chicken with a creamy Parmesan sauce.

Chicken Milanese is a classic Italian dish that Olive Garden has perfected. It starts with tender chicken breasts that are pounded thin and then coated in a crispy breading mixture. The breading is made with Panko breadcrumbs, Parmesan cheese, fresh parsley, Italian seasoning, and black pepper, adding a burst of flavor and texture to the chicken. Once coated, the chicken is pan-fried to a golden brown, creating a deliciously crispy exterior.

The highlight of this dish is the creamy Parmesan sauce that accompanies the chicken. It’s a velvety combination of butter, garlic, flour, white wine, chicken broth, heavy cream, and grated Parmesan cheese. The sauce is simmered until it thickens, allowing all the flavors to meld together and create a rich and indulgent coating for the chicken. It is then enhanced with roasted garlic, halved cherry tomatoes, and chopped spinach, adding a burst of freshness and color to the dish.

To complete the Chicken Milanese, it is served with cooked tortelloni or tortellini, which are perfect for soaking up the delicious Parmesan sauce. The dish is garnished with lemon wedges, chopped parsley, and roasted garlic cloves, adding a vibrant touch to the presentation. The combination of the crispy breaded chicken, creamy Parmesan sauce, and flavorful pasta creates a delightful harmony of textures and flavors.

Whether enjoyed as a comforting weeknight meal or as part of a special occasion, Olive Garden’s Chicken Milanese is a crowd-pleasing dish that brings the taste of Italy to your table. Its combination of crispy chicken, creamy Parmesan sauce, and pasta will satisfy your cravings and leave you wanting more.

SERVES: 4

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 3 large eggs
• ¼ cup milk
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 3 teaspoons chopped fresh parsley
• 1½ teaspoons Italian seasoning
• ¼ teaspoon black pepper
• 1 tablespoon chopped garlic
• ½ cup flour
• ½ cup unsalted butter
• 4 cloves garlic, minced
• ¼ cup flour
• 1 cup white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ¼ teaspoon black pepper, to taste
• ½ teaspoon salt
• 8 halved cherry tomatoes
• ¼ cup chopped spinach
• 4 tablespoons extra-virgin olive oil
• 1 (20-ounce) package cooked tortelloni or tortellini
• 4 lemon wedges
• 8 roasted garlic cloves
• Chopped parsley, for garnish

INSTRUCTIONS:

1. Flatten the chicken breasts between 2 sheets of plastic wrap by pounding gently until the chicken is approximately ½” thick.
2. In a flat-bottom bowl, whisk the eggs and milk together.
3. Mix breadcrumbs, cheese, parsley, Italian seasoning, and black pepper. Transfer to a flat plate.
4. Dredge the chicken in flour, coating both sides. Dip chicken pieces in the egg mixture, coating both sides. Dredge in the breadcrumb mixture, coating completely on both sides. Set aside.
5. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Add flour and stir well until blended.
6. Add the white wine, chicken broth, heavy cream, and grated Parmesan cheese to the saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until the mixture starts to thicken. Add roasted garlic, black pepper, and salt. Stir until well blended.
7. Add the halved cherry tomatoes and chopped spinach to the sauce and allow it to simmer over low heat for about 5 minutes, stirring frequently.
8. Heat extra-virgin olive oil in a frying pan over medium-high heat. Add the breaded chicken to the pan and cook for 3–4 minutes per side until both sides are golden brown.
9. Add the cooked tortelloni or tortellini to the sauce and blend well.
10. Transfer the cooked chicken to a large platter and garnish with chopped parsley and lemon wedges. Serve with the pasta.