Chicken Milanese with arugula salad
5
Points®
Total Time
45 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
For this Italian classic, we started with boneless, skinless chicken breasts and cut them lengthwise into cutlets. If you can find cutlets in the meat department of your grocery store, go ahead buy them instead so you can skip the step of slicing the breasts. To achieve an ultra-crispy exterior, we dip the chicken in a mixture of eggs and bold-flavored romano cheese before they’re dredged in flour and then in breadcrumbs. Once cooked, the chicken gets topped with an arugula and fennel salad dressed with a fresh lemon vinaigrette. Serve with a side of sautéed cauli "rice" garnished with the fronds leftover from the fennel.
Ingredients
Fresh lemon juice
3½ Tbsp
Olive oil
2½ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Arugula
6 cup(s)
Uncooked fennel bulb
½ medium, very thinly sliced (about 1 cup)
Red onion
1 cup(s), sliced, thinly sliced
Grape tomatoes
1 cup(s), quartered
All-purpose flour
2 Tbsp
Dried plain breadcrumbs
⅓ cup(s)
Egg
1 large egg(s)
Egg whites
3 large
Fresh parsley
¼ cup(s), minced
Romano cheese
½ oz, grated (about 1/4 cup)
Uncooked skinless boneless chicken breast
1 pound(s), four 4 oz cutlets
Unsalted butter
1 Tbsp, divided