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Olive Garden Chicken Milanese Recipe
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Olive Garden Chicken Milanese Recipe

Make this Straight-From-the-Restaurant Olive Garden Chicken Milanese Recipe at home and your Chicken Milanese will taste just like Olive Garden.
Prep Time45 minutes
Active Time20 minutes
Total Time1 hour 5 minutes
Course: Kid Favorite, Main Course
Cuisine: Italian
Keyword: Chicken Recipe, Olive Garden

Ingredients

  • Sauce and Pasta
  • 1/2 cup Butter unsalted
  • 4 cloves Garlic minced (about 1 tablespoon)
  • 1 cup White Wine
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese grated
  • 1/4 teaspoon freshly ground Black Pepper to taste
  • 1/2 teaspoon Salt to taste
  • 8 Cherry Tomatoes halved
  • 1/4 cup Spinach chopped
  • 8 roasted Garlic Cloves minced (about 4 tablespoons)
  • One 20-ounce package Tortelloni or Tortellini cooked according to package directions
  • Chicken
  • 4 boneless skinless Chicken Breasts
  • 1/2 cup Flour
  • 3 large Eggs
  • 1/4 cup Milk
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese grated
  • 3 teaspoons fresh Parsley chopped
  • 1 1/2 teaspoons Italian Seasoning
  • 1 tablespoon chopped Garlic
  • 1/4 teaspoon freshly ground Black Pepper to taste
  • 4 tablespoon Extra-Virgin Olive Oil
  • 4 Lemon Wedges

Instructions

  • Flatten chicken breasts between 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 sauté for 1 minute. Add flour and stir well 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 5 minutes, stirring 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 165ºF.
  • Add cooked, drained tortelloni pasta to sauce and blend well.
  • Transfer chicken to a large platter and serve with hot, creamy tortelloni.
  • Garnish with fresh parsley and lemon wedges.

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