Chicken Milanese with Tomato and Peach Salad


Recipe developed by Chef Michael Symon
exclusively for SVO!





  • Olive oil

  • Kosher salt and freshly ground black pepper

  • 6 SVO Farmer Focus Thin-Sliced Boneless-Skinless Chicken Breasts

  • 1/2 cup flour

  • 3 large eggs, beaten

  • 2 cup panko breadcrumbs

  • 1 cup freshly grated parmesan cheese

  • 2 beefsteak tomatoes, cut in to 8 wedges

  • 2 peaches, cut in to 8 wedges

  • 3 Tbsp. red wine vinegar

  • 1 tsp. Dijon mustard

  • 1/2 T Honey

  • 2 Tbsp. Minced red onion

  • 1 clove garlic, smashed

  • 2-3 cups arugula


  1. Place a large sauté pan over medium high heat.

  2. Season the chicken and the flour with salt and pepper. Mix together the panko breadcrumbs and Parmesan.

  3. Begin breading the chicken by dredging it in the flour, then egg then breadcrumb mixture, shaking off any excess in between.

  4. Add 1/4 cup olive oil to the hot pan followed by 2-3 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through then remove to a draining rack while you repeat with the remaining chicken. Add more olive oil to the pan as necessary.

  5. In a mixing bowl whisk together the red wine vinegar, Dijon, honey and red onion. Slowly drizzle in 1/2 cup olive oil then season with salt and pepper. Gently fold in the tomatoes and let them marinate for 10 minutes. After 10 minutes, mix in the peaches and arugula.

  6. To serve, shingle the chicken down on side of a platter. Spoon the salad down the other side.