Chicken Milanese is a delicious, lightly breaded Italian dish, but don’t let the word “breaded” give you pause! By baking it instead of pan-frying it, you get to keep all the protein and flavor, but skip the fats and calories. Top it with fresh greens and tomatoes soaked in a balsamic vinegar for a dinner that’s fresh, healthy, and mouth-watering.
- 3 chicken breasts, cut in half lengthwise
- 2 eggs
- 1 T lemon juice
- 1 c Italian breadcrumbs
- ¼ c grated parmesan or Romano cheese, more for garnish
- Cooking spray
- 6 c baby spring greens
- 4 ripe tomatoes, cut into large, bite-size chunks
- 1/4 of a red onion, thinly sliced
- 1 ½ T extra virgin olive oil
- 3 T balsamic vinegar
- 1 tsp dried basil
- Preheat your oven to 425˚.
- Combine olive oil, balsamic vinegar, and basil in a medium bowl. Toss the tomatoes and the red onion in the mixture and allow it to marinate while you prepare your chicken.
- Get two bowls: pour the breadcrumbs into one, and whisk together the two eggs and lemon juice in the other.
- Lightly pound your chicken (between two pieces of plastic wrap) until the breast cutlets are even (approximately ¼ in. thick).
- Spray a baking sheet with cooking spray. Then, one at a time, dredge the chicken in the egg mixture, then the breadcrumbs, pressing firmly to coat. Lay the breaded chicken on your baking sheet.
- Bake the chicken for 20 minutes, flipping them halfway through. The internal temperature should reach 165˚.
- Plate your chicken, and top each cutlet with 1 cup of baby greens and a generous spoonful of the tomatoes. Salt and pepper to taste!
Enjoy your delicious, lighter Italian feast!