Chicken Milanese with Arugula Salad (Everyday Delicious)
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
For dessert, enjoy a bowl of mixed fresh berries. To add crunch, top each serving with 1½ tablespoons sliced almonds.
Ingredients
All-purpose flour
2 Tbsp
Egg whites
3 large
Egg
1 large egg(s)
Dried plain breadcrumbs
⅓ cup(s)
Fresh parsley
¼ cup(s), minced
Grated Pecorino Romano cheese
¼ cup(s)
Uncooked skinless boneless chicken breast
1 pound(s), 4 ( 1/4-pound) cutlets
Table salt
1¼ tsp
Black pepper
¾ tsp
Unsalted butter
1 Tbsp
Fresh lemon juice
1½ Tbsp
Olive oil
1 Tbsp
Arugula
2 bunch(es)
Red onion
1 cup(s), sliced, thinly sliced
Grape tomatoes
1 cup(s), halved
Uncooked fennel bulb
½ medium, very thinly sliced
Lemon
1 item(s), large, cut into 4 wedges
Cooking spray
1 spray(s)
Instructions
1
Place flour in small shallow bowl. Whisk together egg whites and egg in another small shallow bowl. Stir together bread crumbs, parsley, and cheese in third small shallow bowl.
2
Sprinkle chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Dip chicken, one piece at a time, into flour, then into egg mixture, shaking off excess. Dip chicken into bread-crumb mixture, pressing so it adheres.
3
Spray large skillet with nonstick spray and set over medium heat. Add ½ tablespoon butter and heat until melted. Add half of chicken and cook, turning once, until golden brown and cooked through, about 7 minutes. Transfer to plate and keep warm. Repeat with remaining butter and chicken.
4
Meanwhile, whisk together lemon juice, oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl.
5
Just before serving, add arugula, onion, tomatoes, and fennel to lemon-juice mixture and toss to coat.
6
Divide chicken evenly among 4 plates and top evenly with salad. Serve with lemon wedges.
7
Per serving (1 chicken cutlet and 2 cups salad)
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