CHicken Milanese with Spring Greens with Parmesan-Browned Butter Orzo

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CHicken Milanese with Spring Greens with Parmesan-Browned Butter Orzo

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From Cooking Light May 2010

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    tsp fresh lemon juice

  • ¾

    tsp white wine vinegar

  • ½

    tsp minced shallots

  • ¼

    tsp kosher salt, divided

  • dash of sugar

  • 2

    (6oz) chicken breasts

  • cup dry breadcrumbs

  • 2

    tbsp grated parm-reggiano

  • 2

    tbsp flour

  • 1

    egg white, lightly beaten

  • ¼

    tsp black pepper, divided

  • 5

    tsp oilve oil, divided

  • 2

    cups packed spring mix salad greens

  • 2

    lemon wedges

Directions

1. combine juice, vinegar, shallots, 1/8 tsp salt, and sugar, let stand 15 minutes 2. place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness 3. combine breadcrumbs and cheese in shallow dish. Place flour in shallow dish. Place egg white in shallow dish. Sprinkle chicken with 1/8 tsp salt and 1/8 tsp pepper. Dredge chicken in flour, dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack and let stand 5 minutes. 4. heat 1 tbsp oil in a large skillet on med-high heat. Add chicken; cook 3 minutes. Turn chicken over, cook 2 minutes or until browned and done 5/ Add 2 tsp oil and 1/8 tsp pepper to shallow mixture. Stir with whisk. Add greens; toss gently. Place 1 chicken breast and 1 cup salad on each plate Orzo: cook 1 tbsp butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo, cook 1 minute. Add 2 tbsp white wine, cooke medium high heat 1 minute. add 1.25 cups chicken broth. Bring to a boil, reduce heat and simmer 13 minutes. Stir in 1 tbsp grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tbsp chives


Nutrition

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