Chicken Milanese
Servings: 6
Calories: 3098kcal
Equipment
- Three pie plates or breading dishes
- Meat mallet
- Wax paper or parchment
- Baking sheet with rack
Ingredients
- 6 boneless, skinless chicken breast halves Total 3 whole chicken breasts
- 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
- cooking oil
Instructions
- Preheat oven to 425 F.
- 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 and mix. Second add your beaten eggs. Third is your bread crumbs, parmesan cheese and salt and pepper.
- Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Spray oil on rack and 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 and toss until mixed.
- Serve salad on top of chicken with a lemon wedge.
Nutrition
Serving: 250g | Calories: 3098kcal | Carbohydrates: 20g | Protein: 500g | Fat: 99g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 1445mg | Sodium: 1338mg | Potassium: 8346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 14mg