Chicken Milanese with Spring Greens

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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 15.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 1.8g
  • Protein: 45.9g
  • Carbohydrate: 17.7g
  • Fiber: 1.4g
  • Cholesterol: 102mg
  • Iron: 2.2mg
  • Sodium: 539mg
  • Calcium: 80mg

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. 1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
  2. 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. 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. 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. 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.
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