Chicken cutlets Milanese
2
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Quick cooking chicken cutlets are our go-to ingredient for speedy weeknight dishes. The parmesan cheese and breadcrumb coating is the key to the cutlets crunchy exterior. Just like traditional Milanese, an Italian dish made with thin crispy cutlets garnished with dressed fresh greens, our version gets a topper made with peppery arugula and tangy tomatoes. Instead of using sliced sweet onion, you can take the bite out of regular sliced onion by soaking the slices in ice water a few minutes. For a complete meal, serve with side of pasta preferably one that is small in shape like orzo, penne, or farfalle.
Ingredients
Seasoned breadcrumbs
¼ cup(s), Italian variety
Grated Parmesan cheese
2 Tbsp
Uncooked skinless boneless chicken breast
12 oz, 4 (3-ounce) cutlets
Olive oil
1½ tsp
Arugula
2 cup(s)
Tomato
1 large, diced
Vidalia onion
¼ cup(s), sliced, thinly sliced, or other sweet onion
Fat free balsamic vinaigrette dressing
3 Tbsp
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
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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