Chicken Milanese with Spinach and Burst Tomatoes

Chicken Milanese with Spinach and Burst Tomatoes

This Chicken Milanese with Spinach and Burst Tomatoes is bound to make you feel like you’re dining out at an upscale Italian eatery, and you can easily make it at home without the fuss in about 20 minutes! You can easily halve the recipe for a special date night at home or whip it up for the whole family for a quick and easy weeknight meal. I actually order something like this at one of my favorite local restaurants, and I was excited to discover that it’s just as fresh and delicious tasting at home.

Chicken Milanese with Spinach and Burst Tomatoes

I love breaded chicken, and this one gets a crunchy coating that still tastes light by using less butter and oil. Topped with fresh spinach tossed in Balsamic dressing, hot and juicy burst tomatoes and sharp, nutty Parmesan shavings, this Chicken Milanese will delight your taste buds and impress your friends. This is a perfect fresh dinner idea for Spring and Summer and at just under 300 calories or 7 Green, 5 Blue or 5 Purple myWW Weight Watchers SmartPoints, it’s going to be one I make often.


Chicken Milanese with Spinach and Burst Tomatoes

Yield: 4 servings


  • 2 egg whites
  • ¼ cup Italian seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 (4 oz) raw boneless skinless chicken breasts or cutlets, pounded to ¼-1/2” thin
  • 2 tablespoons all purpose flour
  • ¼ teaspoon black pepper
  • 1 tablespoon light butter (I used Land O’Lakes)
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 cup grape tomatoes
  • 3 cups fresh baby spinach
  • 2 tablespoons light Balsamic vinaigrette (I used Marzetti Simply Dressed and Light)
  • 1 oz Parmesan cheese, shaved with a cheese slicer


  1. In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs and grated Parmesan in a separate shallow bowl or plate and mix together. Place the chicken breasts in a Ziploc bag with the flour and pepper and seal. Shake and massage the bag until the chicken is completely coated. Dip each flour-coated breast into the egg whites to coat both sides and then into the bread crumbs, again to coat until all breasts are breaded.
  2. Place the butter and a tablespoon of the oil in a medium to large skillet over medium-high heat. Once the butter is melted and the oil is hot, lay the breaded chicken breasts in a single layer into the skillet. Cook for 3 minutes until the bottom side of the breasts are golden brown. Flip each breasts and cook for an additional 3-4 minutes until cooked through. Remove to a side plate.
  3. Reduce the heat in the pan to medium-low and add the remaining teaspoon of oil. Add the tomatoes and cook, stirring occasionally for about 2 minutes until tomatoes are hot and the skin is bursting.
  4. Toss the spinach and the balsamic dressing in a mixing bowl until well combined. Plate each piece of chicken and top with ¼ of the dressed spinach, the tomatoes and the shaved Parmesan to serve.

MyWW SmartPoints per serving: (SP calculated using the recipe builder on

Green: 7 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on

Nutrition Information:
294 calories, 12 g carbs, 3 g sugars, 11 g fat, 4 g saturated fat, 34 g protein, 1 g fiber (from

an Emily Bites Original