New Chicken Milanese Over Spring Salad

New Chicken Milanese Over Spring Salad
New Chicken Milanese Over Spring Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Lemon Vinaigrette (see recipe)

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 1 1/2

    pounds chicken cutlets

  • 2

    tablespoons olive oil divided

  • 6

    cups mesclun salad greens - (loosely packed) (or spring salad mix)

  • 2

    ounces Ricotta salata

Directions

Combine 1 tablespoon of the Lemon Vinaigrette with the lemon juice, salt and pepper in a shallow bowl or plate. Add chicken and toss to coat. Let stand 15 minutes. Pat chicken dry. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the cutlets; cook 3 to 4 minutes per side, until golden and cooked through. Transfer to plate and cover with foil; repeat with remaining cutlets. When ready to serve, toss greens with remaining dressing. Arrange cutlets on plates, and top with greens. With a vegetable peeler, shave shards of cheese over each salad. This recipe yields 4 servings. Carbohydrates: 5.5 grams Net Carbs: 4 grams Fiber: 1.5 grams Protein: 37.5 grams Fat: 27.5 grams Calories: 420

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