Chicken Milanese
Servings: 6
Calories: 3098kcal
Author: Wanda Baker
- 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
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.
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