Chicken Milanese (without the spring greens)

Photo: cinderangel17

Recipe from Cooking Light 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

Yield: 2 servings
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  • 2 chicken breasts
  • 1/3 cup(s) dry bread crumbs
  • 2 tablespoon(s) parmagiano reggiano
  • 2 tablespoon(s) all-purpose flour
  • 1 egg white
  • 1/4 teaspoon(s) black pepper
  • 1 tablespoon(s) olive oil


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

  2. 2. 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.

  3. 3. 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. Serve with lemon wedges.
August 2013

This recipe is a personal recipe added by cinderangel17 and has not been tested or endorsed by MyRecipes.

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