Chicken Milanese with Parmesan-Browned Butter Orzo and Spring Greens

CALORIES 402; FAT 15.4 g; PROTEIN 45.9 g; CARB 17.7 g; FIBER 14 g; CHOL 102 mg; IRON 2.2 mg; SODIUM 539 mg; CALC 80 mg

Ingredients

Orzo:
3/4 teaspoons fresh lemon juice
3/4 teaspoon red wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts (thinly sliced)
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges
1 tablespoon butter
1/2 cup orzo
2 tablespoons white wine
1 1/4 cups chicken broth
1 tablespoon grated Parmesan
1 tablespoon chives

Preparation

Step 1

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Pound chicken to 1/2-inch thickness (if not thinly sliced)
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg. Dredge in breadcrumb mixture.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add green; toss gently. Place 1 chicken breast and 1 cup salad on each of 2 plates. Serve with lemon wedges.

For the Parmesan-Browned Butter Orzo:
1. Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned.
2. Add 1/2 cup orzo; cook 1 minute.
3. Add 2 tablespoons white wine; cook over medium-high heat 1 minute.
4. Add 1 1/4 cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes.
5. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

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