Chicken milanese with spring mix
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 445.8
- Total Fat: 9.4 g
- Cholesterol: 190.0 mg
- Sodium: 417.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.6 g
- Protein: 60.7 g
View full nutritional breakdown of Chicken milanese with spring mix calories by ingredient
Introduction
This is a very basic chicken dish that can be easily modified for new and different taste when you are all chickened out. You can also substitute the egg with just whites and it turns out great. This is a very basic chicken dish that can be easily modified for new and different taste when you are all chickened out. You can also substitute the egg with just whites and it turns out great.Number of Servings: 4
Ingredients
-
1 1/4 cups plain dried breadcrumbs
1 Tbsp olive oil
1 large egg, lightly beaten
4 boneless skinless chicken breast
2 or more fresh lemons
package of baby arugula or spring mix
1 small red onion thinly sliced
Directions
Serves 4 prep time 15 min total time 30 min
preheat over to 425 degrees
Place chicken breast between layers of plastic wrap and using a meat mallet or bottom of a small havey pan, pount until 1/2 inch thick
dip flattened chicken breast into beaten egg (allowing excess to drip off)
Dredge in breadcrumbs pressing firmly to adhere.
Spray a rimmed baking sheet with cooking spray and then add the prepared chicken breast. Cook for about 15 minutes (may be more of less depending on the thickness of your chicken)
In a bowl wisk together olive oil and juice from lemons. Toss with arugula.
Place chicken breast on plate and top with a few red onion slices then top with arugula. Serve with additional lemon wedges.
Variations are endless... you can top with a red sauce instead of the arugula or try sprinkling with parmesean cheese before baking for a twist. You can also add spices for a new twist. Great with rosemary or oregano.
Number of Servings: 4
Recipe submitted by SparkPeople user SHESSON.
preheat over to 425 degrees
Place chicken breast between layers of plastic wrap and using a meat mallet or bottom of a small havey pan, pount until 1/2 inch thick
dip flattened chicken breast into beaten egg (allowing excess to drip off)
Dredge in breadcrumbs pressing firmly to adhere.
Spray a rimmed baking sheet with cooking spray and then add the prepared chicken breast. Cook for about 15 minutes (may be more of less depending on the thickness of your chicken)
In a bowl wisk together olive oil and juice from lemons. Toss with arugula.
Place chicken breast on plate and top with a few red onion slices then top with arugula. Serve with additional lemon wedges.
Variations are endless... you can top with a red sauce instead of the arugula or try sprinkling with parmesean cheese before baking for a twist. You can also add spices for a new twist. Great with rosemary or oregano.
Number of Servings: 4
Recipe submitted by SparkPeople user SHESSON.