About recipe

Get ready for summer with a bright salad dish! Chicken Milanese usually involves breaded and fried chicken, with a colorful salad on top. You can find this traditional dish at many Italian restaurants, but at home, you can make a much healthier version. We use whole wheat, low sodium bread crumbs for the breading. Rather than deep frying the chicken, we bake it until it is nice and crispy. You can customize the salad toppings to your liking, and there you have a quick, low calorie dinner. You can also use the leftover chicken cutlets for a picnic lunch. 

Ingredients (serves 6)

• 3 8oz boneless skinless chicken breasts, sliced in half lengthwise 
• 3/4 cup whole wheat breadcrumbs 
• 1/3 cup grated parmesan or Romano cheese 
• 1 lemon, juice of 
• 1 tbsp olive oil 
• 1/8 tsp kosher salt 
• black pepper 
• olive oil spray 

For the Salad: 

• 1 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• 5 medium ripe tomatoes, diced 
• 1/4 small red onion, sliced thin 
• 1 tbsp chopped fresh basil 
• 1/8 tsp kosher salt 
• Black pepper to taste 
• 6 cups baby arugula 

Preparation

1. In a medium bowl, mix olive oil and balsamic.
2. Add tomatoes, basil and red onions to bowl. Season with salt and pepper.
3. Set aside at least 10 minutes so the juices combine.
4. Preheat oven to 450°.
5. Place a large baking pan in the oven to get hot.
6. Combine breadcrumbs and grated cheese in one bowl.
7. In another bowl, combine olive oil, lemon juice, salt, and black pepper.
8. Lightly pound chicken breasts into cutlets. You should have 6 cutlets.
9. Spread breadcrumbs/cheese mix on a plate.
10. Use paper towel to pat cutlets dry.
11. Dip cutlets into lemon/oil mixture, and then into breadcrumbs, pressing firmly to adhere.
12. Remove the baking pan from the oven and spray with olive oil cooking spray.
13. Place the chicken on the baking sheets and spray with olive oil spray on top.
14. Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
15. Remove from the oven and top with arugula and tomato salad on top.