Baked Chicken Milanese with Arugula Salad and Tomatoes

Recipe originally published and by SkinnyTaste.com

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Ingredients:

For the Salad:

1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes, diced
1/4 small red onion, sliced thin
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula

For the chicken:

24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
3/4 cup Italian seasoned breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
kosher salt
fresh cracked black pepper
olive oil spray (I used my misto)

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Directions:

In a medium bowl, whisk olive oil and balsamic. Add tomatoes, basil and onions; season with salt and pepper. and toss. Set aside at least 10 minutes so the juices combine

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Preheat oven to 450°.

Combine breadcrumbs and grated cheese in one bowl. In another bowl combine olive oil, lemon juice, and pepper.

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Lightly pound chicken breasts into cutlets, you should have 6. Wash and dry cutlets well with paper towels; season with salt and pepper.

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Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.

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Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden.

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Remove from the oven and top with arugula and tomato salad on top.

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