Chicken Milanese with Spring Greens

Between birthdays, graduations, business trips, and concerts, June has proven to be a busy month for John and I, not giving us much time to cook together. We've been cooking mostly quick and simple dinners lately, and I thought this one was worth sharing. The chicken is pounded flat (if you don't own a meat mallet, go get one... beating the crap out of your dinner is so much fun!), coated in a mixture of bread crumbs and Parmesan, and then quickly pan fried. It's served with greens tossed in a light lemon vinaigrette... a perfect meal for the first day of summer! I used Panko breadcrumbs for this recipe to make the coating extra-cripsy, but regular breadcrumbs would work too.

Chicken Milanese with Spring Greens
from Cooking Light

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

Preparation:

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.


Makes 2 servings.


Download a printable recipe.
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