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