CHICKEN MILANESE WITH ARUGULA AND TOMATOES - SKINNYTASTE
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk olive oil and balsamic.
- Add tomatoes, basil and onions; season with salt and pepper. and toss.
- Set aside at least 10 minutes so the juices combine.
- Preheat oven to 450°.
- Place a large baking pan in the oven to get hot.
- Combine breadcrumbs and grated cheese in one bowl.
- In another bowl combine olive oil, lemon juice, and pepper.
- Lightly pound chicken breasts into cutlets, you should have 6.
- Wash and dry cutlets well with paper towels; season with salt and pepper.
- Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
- Remove the baking pan from the oven and spray with cooking spray.
- Place the chicken on the baking sheets and spray with olive oil spray on top.
- Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
- Remove from the oven and top with arugula and tomato salad on top.
Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, CarbohydrateContent 17.4 g, ProteinContent 24.3 g, FatContent 8.5 g, SaturatedFatContent 2 g, CholesterolContent 54 mg, SodiumContent 87.2 mg, FiberContent 3 g, SugarContent 1.1 g
CHICKEN MILANESE RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
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CHICKEN MILANESE WITH ARUGULA AND TOMATOES - SKINNYTASTE
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
From skinnytaste.com
Reviews 5.0
Total Time 30 minutes
Category Dinner
Cuisine American
Calories 250 kcal per serving
From skinnytaste.com
Reviews 5.0
Total Time 30 minutes
Category Dinner
Cuisine American
Calories 250 kcal per serving
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