Olive Garden Chicken Milanese
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
Flatten the chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½" thick.
In a flat-bottom bowl, whisk the eggs and milk together.
Mix breadcrumbs, cheese, parsley, Italian seasoning, and pepper. Transfer to a flat plate.
Dredge the 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 the butter in sauce pan over medium heat. Add minced garlic and sauté for 1 minute. Add flour and stir well until blended.
Add the wine, broth, cream, and cheese and bring to a boil. Reduce heat and simmer for 5 minutes 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 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.
Add pasta to sauce and blend well.
Transfer chicken to a large platter and garnish with the parsley and lemon wedges. Serve with the pasta.