Chicken Cutlets Milanese

Prep Time
5 min
Cook Time
5 min
Recipe Details
  • 1/4 cup(s) seasoned breadcrumbs, Italian variety
  • 2 Tbsp grated Parmesan cheese
  • 12 oz uncooked boneless skinless chicken breast(s), 4 (3-ounce) cutlets
  • 1 1/2 tsp olive oil
  • 2 cup(s) arugula
  • 1 large fresh tomato(es), diced
  • 1/4 cup(s) uncooked vidalia onion(s), thinly sliced, or other sweet onion
  • 3 Tbsp fat-free balsamic vinaigrette dressing
  • 1/8 tsp black pepper, freshly ground, or to taste
  1. 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.
  2. Meanwhile, combine the arugula, tomato, and onion in a medium bowl. Add the dressing and toss to coat.
  3. 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.

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