Chicken Milanese with Spring Greens
- Number of Servings: 2
Ingredients
3/4 teaspoon fresh lemon juice3/4 teaspoon white wine vinegar1/2 teaspoon minced shallots1/4 teaspoon kosher salt, dividedDash of sugar2 (6-ounce) skinless, boneless chicken breasts1/3 cup dry breadcrumbs2 tablespoons grated Parmigiano-Reggiano2 tablespoons all-purpose flour1 egg white, lightly beaten1/4 teaspoon black pepper, divided5 teaspoons olive oil, divided2 cups packed spring mix salad greens2 lemon wedges
1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Serving Size: Makes 2 chicken breasts and 2 cups of salad
Number of Servings: 2
Recipe submitted by SparkPeople user MRSESTEWART.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Serving Size: Makes 2 chicken breasts and 2 cups of salad
Number of Servings: 2
Recipe submitted by SparkPeople user MRSESTEWART.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 14.9 g
- Cholesterol: 45.1 mg
- Sodium: 689.2 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.6 g
- Protein: 26.5 g
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