Easy Chicken Milanese with Tomato Arugula Salad
Ingredients
The chicken
-
12
ounces
Chicken Breast
-
1
large
Egg
-
1/3
cup
Parmesan cheese, grated
-
1
cup
Seasoned Italian Breadcrumbs
-
2-3
minutes
Cooking time per side
The salad
-
5
cups
Baby Arugula
-
2
cups
Chopped Tomato
-
1/4
cup
Kalamata Olives
-
1/2
cup
Fresh Mozzarella, cubed
-
4
tablespoons
Balsamic Vinegar
-
2
tablespoons
Olive Oil
-
1/2
teaspoon
Garlic, minced
-
1/2
teaspoon
Dried Italian seasoning
Instructions
- Pound the chicken cutlets to a quarter inch thickness and season with salt and pepper.
- Create a breading station with the beaten egg and a mixture of breadcrumbs and Parmesan cheese.
- Heat a thin layer of olive oil in a skillet over medium heat until it ripples.
- Dredge the chicken in the egg and then in the breadcrumb mixture, and place in the hot skillet.
- Cook the chicken until browned on both sides, then transfer to a baking sheet in a warm oven.
- Mix balsamic vinegar, olive oil, garlic, Italian seasoning, and salt and pepper in a jar to make the dressing.
- Toss arugula, tomato, mozzarella, olives, and a small amount of dressing in a bowl.
- Serve the salad alongside or on top of the chicken cutlets.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
150mg
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