Chicken Milanese with arugula salad

7
4
4
Smartpoints value per serving
Total Time
45 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
For this Italian classic, we started with boneless, skinless chicken breasts and cut them lengthwise into cutlets. If you can find cutlets in the meat department of your grocery store, go ahead buy them instead so you can skip the step of slicing the breasts. To achieve an ultra-crispy exterior, we dip the chicken in a mixture of eggs and bold-flavored romano cheese before they’re dredged in flour and then in breadcrumbs. Once cooked, the chicken gets topped with an arugula and fennel salad dressed with a fresh lemon vinaigrette. Serve with a side of sautéed cauli "rice" garnished with the fronds leftover from the fennel.

Ingredients

fresh lemon juice

3½ Tbsp

olive oil

2½ tsp

table salt

¼ tsp

black pepper

¼ tsp

arugula

6 cup(s)

uncooked fennel bulb(s)

½ medium, very thinly sliced (about 1 cup)

uncooked red onion(s)

1 cup(s), sliced, thinly sliced

grape tomatoes

1 cup(s), quartered

all-purpose flour

2 Tbsp

dried plain breadcrumbs

cup(s)

egg(s)

1 large

egg white(s)

3 large

fresh parsley

¼ cup(s), minced

romano cheese

½ oz, grated (about 1/4 cup)

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz cutlets

regular butter

1 Tbsp, divided

Instructions

  1. To make dressing, whisk together 11/2 tablespoons lemon juice, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Place arugula, fennel, onion, and tomatoes on top of dressing (do not mix). Set aside.
  2. Spread flour and bread crumbs on separate sheets of wax paper. Whisk together egg, egg whites, parsley, and romano in large shallow bowl.
  3. Sprinkle cutlets on both sides with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat chicken with flour, one piece at a time, shaking off excess. Dip into egg mixture, then lightly coat with bread crumbs.
  4. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add 1/2 tablespoon butter and heat until melted. Add 2 chicken cutlets and cook until crumb coating is golden and chicken is cooked through, about 3 minutes per side; transfer chicken to plate and keep warm. Repeat with remaining 1/2 tablespoon butter and 2 chicken cutlets.
  5. Toss salad with dressing until coated evenly. Place chicken on 4 plates; sprinkle with remaining 2 tablespoons lemon juice. Top evenly with salad.
  6. Serving size: 1 chicken breast with 2 cups salad

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