Chicken cutlets Milanese
¼ cup(s), Italian variety
Grated Parmesan cheese
Uncooked boneless skinless chicken breast(s)
12 oz, 4 (3-ounce) cutlets
1 large, diced
Uncooked vidalia onion(s)
¼ cup(s), sliced, thinly sliced, or other sweet onion
Fat-free balsamic vinaigrette dressing
⅛ tsp, freshly ground, or to taste
- Mix the bread crumbs and Parmesan cheese on a sheet of wax paper; coat the chicken in the mixture. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 1⁄2 minutes on each side.
- Meanwhile, combine the arugula, tomato, and onion in a medium bowl. Add the dressing and toss to coat.
- Place one piece of chicken on each of 4 serving plates. Top each of the cutlets with 3⁄4 cup arugula salad and ground pepper to taste. Yields 1 piece chicken and 3⁄4 cup salad per serving.