Chicken Milanese

PREP TIME 25 min TOTAL TIME 25 min SERVINGS 4

Photo by Jacqueline M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken

  • 4

    boneless skinless chicken breasts (about 1 1/4 lb)

  • 3/4

    cup Progresso® Italian style bread crumbs

  • 1/4

    cup freshly grated Parmesan cheese (1 oz)

  • 1/3

    cup Gold Medal® all-purpose

  • 2

    eggs, lightly beaten

  • 1

    tablespoon olive or vegetable oil

  • Arugula Salad

  • 2

    tablespoons olive or vegetable oil

  • 1

    teaspoon lemon

  • 1/4

    teaspoon salt

  • 1

    /teaspoon coarsely ground pepper

  • cups arugula

  • Sauce and Shaved Parmesan

  • 1

    cup tomato pasta sauce, heated

  • 1/2

    cup shaved Parmesan cheese (about 1.6 oz)

Directions

1 Cut chicken breasts in half horizontally to make 8 thin pieces. 2 In medium bowl, mix bread crumbs, 1/4 cup grated Parmesan cheese and 1/8 teaspoon pepper; set aside. In separate medium shallow bowls, place flour and eggs. 3 Coat chicken with flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat chicken with bread crumb mixture, pressing to coat. 4 In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook about 2 minutes or until golden on bottom. Turn chicken over; cook 3 to 4 minutes or until golden on outside and no longer pink in center. 5 In small bowl, beat all salad ingredients except arugula with wire whisk. In medium bowl, toss arugula with oil mixture to coat. 6 Place 2 chicken pieces on each of 4 plates, placing in the center. Spoon about 1/4 cup of the pasta sauce around chicken on each plate. Spoon salad on top of chicken. Top with shaved Parmesan cheese.

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