Chicken Milanese with Arugula Salad
4
Points®
Total time: 34 min • Prep: 20 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Cooking the chicken in just a touch of butter results in a delicious, golden, crisp crust reminiscent of deep frying.
Ingredients
Fresh lemon juice
1½ tbsp(s)
Olive oil
1 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Arugula
2 bunch(es)
Uncooked fennel bulb
½ medium, very thinly sliced (about 1 cup)
Red onion
1 cup(s), sliced, thinly sliced
Grape tomatoes
1 cup(s), quartered
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
Table salt
1 tsp(s)
Black pepper
½ pinch(es)
All-purpose flour
2 tbsp(s)
Raw egg
1 large
Egg whites
3 serving(s), large
Fresh parsley
¼ cup(s), fresh, minced
Romano cheese
½ oz, grated (about 1/4 cup)
Dried plain breadcrumbs
⅓ tbsp(s)
Cooking spray
4 spray(s), divided
Salted butter
1 tbsp(s), divided
Fresh lemon juice
2 tbsp(s), or to taste
Instructions
1
In a small bowl, whisk together first four ingredients; set aside.
2
In a large salad bowl, combine arugula, fennel, onion and tomatoes; set aside.
3
Place chicken between two sheets of wax paper; pound until 80 mm (⅓ in) thick. Rub salt and pepper into both sides of chicken.
4
Place flour in a shallow bowl. Place bread crumbs in another shallow bowl. In a third shallow bowl, whisk together egg, egg whites, parsley and cheese.
5
Dip a piece of chicken into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Lastly, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken.
6
Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken.
7
Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 500 ml (2 cups) of loosely packed salad per serving.
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