Chicken Milanese with Spinach and Burst Tomatoes
Ingredients
The chicken
-
4
oz
raw boneless skinless chicken breasts or cutlets, pounded to ¼-1/2” thin
-
2
tablespoons
all purpose flour
-
¼
teaspoon
black pepper
-
2
egg whites
egg whites
-
¼
cup
Italian seasoned bread crumbs
-
2
tablespoons
grated Parmesan cheese
-
1
tablespoon
light butter
-
1
tablespoon
olive oil
-
1
teaspoon
olive oil
The vegetables
-
1
cup
grape tomatoes
-
3
cups
fresh baby spinach
The dressing
-
2
tablespoons
light Balsamic vinaigrette
The garnish
-
1
oz
Parmesan cheese, shaved
Instructions
- Beat the egg whites in a shallow bowl.
- Mix bread crumbs and grated Parmesan in another shallow bowl.
- Coat the chicken breasts in a Ziploc bag with flour and black pepper.
- Dip chicken into egg whites, then into bread crumbs to coat.
- Heat butter and oil in a skillet over medium-high heat.
- Cook chicken in the skillet for 3 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until cooked through.
- Remove chicken from skillet and keep warm.
- Reduce heat and add remaining oil to the skillet, then add tomatoes and cook until hot and skins are bursting.
- Toss spinach with balsamic dressing in a bowl.
- Plate chicken and top with dressed spinach, tomatoes, and shaved Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
294
Total fat
11g
Total carbohydrates
12g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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