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Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Total time 40 mins
Yield

2 servings

Create a healthy, kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Ingredients

  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon white wine vinegar
  • 1/2 teaspoon minced shallots
  • 1/4 teaspoon kosher salt, divided
  • Dash of sugar
  • 2 (6-ounce) skinless, boneless chicken breasts
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons all-purpose flour
  • 1 egg white, lightly beaten
  • 1/4 teaspoon black pepper, divided
  • 5 teaspoons olive oil, divided
  • 2 cups packed spring mix salad greens
  • 2 lemon wedges

Nutrition Information

  • calories 402
  • fat 15.4 g
  • satfat 3 g
  • monofat 9 g
  • polyfat 1.8 g
  • protein 45.9 g
  • carbohydrate 17.7 g
  • fiber 1.4 g
  • cholesterol 102 mg
  • iron 2.2 mg
  • sodium 539 mg
  • calcium 80 mg

How to Make It

  1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

  2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

  3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

  5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.