Print Recipe

Chicken Milanese with Spinach

Course: dinner, lunch
Servings: 6
Author: Wanda Baker

Ingredients

  • 6 boneless skinless chicken breast halves (total of 6)
  • 1 1/2 cups toasted bread crumbs
  • 1/2 cup all purpose flour
  • 2 large eggs beaten
  • 1/2 lemon juice
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • 4 cups arugula and spinach
  • Half a small spanish onion sliced thin
  • 1/4 cup cherry tomatoes halved
  • lemon wedges for plate

Instructions

  • Preheat oven to 425.
  • Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about 1/2 inch thick. Set aside.
  • You will need 3 pie plates or similar size vessels. In first add flour and a sprinkle of salt and pepper. Mix. Second add your beaten eggs. Third is your bread crumbs and parmesan cheese.
  • Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Place on rack on baking sheet.
  • Bake (no need to flip) for about 10-15 minutes until browned and cooked through.
  • While chicken is cooking whisk together olive oil and lemon juice. Add in a pinch of salt and pepper. Add arugula & spinach, red onion and cherry tomatoes. Toss until mixed.
  • Serve salad over chicken with a lemon wedge.