Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Create a healthy, kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Yield:

2 servings

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

Laraine Perri,

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note