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New Chicken Milanese Over Spring Salad


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  • 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


Servings 4


Step 1

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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