Chicken Milanese with Spring Greens |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Create a healthy, kid-friendly meal by slicing the chicken into fingers and serving over a colorful salad. Ingredients:
3/4 teaspoon fresh lemon juice |
3/4 teaspoon white wine vinegar |
1/2 teaspoon minced shallots |
1/4 teaspoon kosher salt, divided |
dash of sugar |
2 (6-ounce) skinless, boneless chicken breasts |
1/3 cup dry breadcrumbs |
2 tablespoons grated parmigiano-reggiano |
2 tablespoons all-purpose flour |
1 egg white, lightly beaten |
1/4 teaspoon black pepper, divided |
5 teaspoons olive oil, divided |
2 cups packed spring mix salad greens |
2 lemon wedges |
Directions:
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.
|
|