Recipe: Chicken Milanese on a Bed of Spring Greens

by Bette G. Rinehart

Has your family been complaining that all your chicken dishes taste the same? Is your bird a little dry or a bit bland?

Here's a different way to cook chicken that will end the disgruntled comments. This recipe makes the meat tasty and moist. A squirt of lemon brightens the flavor.

The "quick-to-make" homemade vinaigrette dressing sets its flavors while you cook and turns a common salad into an tongue-tantalizing experience.

Feel free to experiment and tweak the recipe to your family's tastes. Try the following ideas to get started. Bon appetite!

  • Serve with a honey mustard sauce
  • Add 1 tablespoon basil and 1 teaspoon oregano to the breadcrumbs
  • Instead of lemon slices, sprinkle on a liberal dose of lemon pepper
  • Bake the chicken instead of pan frying
  • Add garlic and onion powder to the breadcrumbs

Chicken Milanese on a Bed of Vegetables

Prep time: 15 minutes | Total time: 25 minutes | Yield: 2 servings

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon minced shallots
• 1/4 teaspoon salt, divided
• two 6-ounce skinless, boneless chicken breasts
• 1/8 teaspoon black pepper
• 1/4 cup flour
• 1 egg white, lightly beaten
• 3 tablespoons grated Parmesan cheese
• 1/3 cup breadcrumbs
• 2 tablespoons olive oil, divided
• 2 large handfuls roquette or baby arugula
• 1 endive, julienned at the last minute or other favorite lettuce
• 3 paper-thin rounds of red onion, separated into rings
• 1 Roma tomato, into thin wedges
• Freshly ground black pepper
• Lemon wedges

Directions

In a small bowl, combine the juice, vinegar, shallots and half of the salt. Let stand for 15 minutes.

Meanwhile, place a chicken breast between two sheets of heavy-duty plastic wrap. Pound with a meat mallet, rolling pin or small heavy skillet to 1/2 inch thickness.

Place the flour in a small, shallow bowl. Combine the breadcrumbs and cheese in another small, shallow bowl. Place the egg white in a third shallow bowl.

Sprinkle the chicken with the pepper and remaining salt. Dredge it in the flour, dip in the egg white and dredge in the breadcrumb mixture. Allow to the chicken to stand on a wire rack for five minutes.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken. Cook about 3 to 4 minutes or until a golden brown. Turn and cook another 3 minutes.

Meanwhile, Add 1 tablespoon oil and a grind of fresh pepper to the shallot mixture. Stir. Add the greens, tomatoes and and onions. Toss gently to coat with dressing.

Place 1/2 of the vegetables on a plate. Top with a chicken breast. Garnish with lemon wedges. Serve with orzo or brown rice.

Cook's Note

Do you have young children? Turn the meal into a kid's favorite by slicing the chicken into strips before cooking. Then you can serve up a batch of chicken "fingers" for the small folk. It still offers a nutritional punch, but also has "kid-friendly" written all over the plate.

Comments

OOH this looks SOO Good! I bet the honey mustard really snazzes it up too!! I would add Romaine too.. since it has such a nice crunch!

Yummy!!!