CHicken Milanese with Spring Greens with Parmesan-Browned Butter Orzo
By AbbyIvie
From Cooking Light May 2010
Ingredients
- 3/4 tsp fresh lemon juice
- 3/4 tsp white wine vinegar
- 1/2 tsp minced shallots
- 1/4 tsp kosher salt, divided
- dash of sugar
- 2 (6oz) chicken breasts
- 1/3 cup dry breadcrumbs
- 2 tbsp grated parm-reggiano
- 2 tbsp flour
- 1 egg white, lightly beaten
- 1/4 tsp black pepper, divided
- 5 tsp oilve oil, divided
- 2 cups packed spring mix salad greens
- 2 lemon wedges
Details
Servings 2
Preparation
Step 1
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
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