Chicken Milanese with arugula salad
9
Points®
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
3.5 Tbsp
Olive oil
2.5 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Arugula
6 cup(s)
Uncooked fennel bulb
0.5 medium
Red onion
1 cup(s), sliced
Grape tomatoes
1 cup(s)
All-purpose flour
2 Tbsp
Dried plain breadcrumbs
0.333 cup(s)
Egg
1 large egg(s)
Egg whites
3 large
Fresh parsley
0.25 cup(s)
Romano cheese
0.5 oz
Uncooked skinless boneless chicken breast
1 pound(s)
Unsalted butter
1 Tbsp
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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