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September 17, 2015

Milanese Chicken w/ Hierloom Tomato Basil Salad

Post by heartfoodie

Another way we make boring chicken yummy! More like… another way to use up our basil plant before it withers up and dies from my lack of green thumb.


So here it is, the healthier heart choices I made for this recipe:

  1. Bake vs. fry.  We use to love deep frying cutlets but once we discovered how to get that crispy goodness with baking, we haven’t looked back. Baking shaves off so much of that bad, unnecessary fat, eliminates the added cooking mess and involuntary oil splatter burns.

  2. Dredging vs. coating. Again, in the past we use to do the typical dredging by dipping our cutlets in flour, then egg and then breadcrumbs. In this dish, I spared us the high cholesterol components found in white flour and whole eggs and coated the chicken with a lemon, olive oil mixture and seasoned bread crumbs. I like that I can taste the lemon through all that breading and chicken, it’s what makes this dish delicious!.

Skip ahead to the nutritional facts and printer-friendly version of this recipe.


Ingredients:

1/8  cup olive oil
1  tbsp lemon juice
1  minced garlic cloves
1  sliced shallot
1  pint halved cherry tomatoes (heirloom if possible)
2  cups arugula
1/4  cup roughly chopped basil
salt and pepper to taste
shaved Parmesan cheese

     4-5  chicken cutlets
3/4  cup Italian seasoned breadcrumbs
1/3  cup grated Parmesan
1/3  cup lemon juice
1/4  cup olive oil
2  tbsp Dijon mustard
1/2  tsp cayenne pepper (optional)
1/4  tsp salt
1/2  tsp black pepper


8 Easy Steps (Instructions):

Step 1:  Preheat oven at 450. Line baking sheet with parchment paper and spray with cooking oil.

Step 2:  In a glass bowl, whisk together the oil, lemon juice, salt and pepper.

Step 3: Toss in tomatoes and shallots and let them marinate in the dressing while preparing the rest of dinner.

Step 4: Prepare coating station. In one bowl, whisk together olive oil, lemon juice. salt, pepper, cayenne and mustard. In another bowl, mix together the Parmesan and breadcrumbs.


Step 5:
  Dip chicken cutlets in the oil mixture and then coat in breadcrumbs. Put on parchment paper. Repeat.

Step 6:  Bake chicken for 16 minutes, flipping them half way through.

Step 7:  While chicken cooks, prepare the rest of the salad by adding arugula and basil. Toss together to coat evenly with dressing. Add salt and pepper to taste.

heartfoodie lemony milanese chicken with basil, arugula and heirloom tomato salad

Step 8:  To serve, place cutlet on plate and top with tomato basil salad. Garnish with shaved Parmesan cheese.

Enjoy! Nutritional facts and printer-friendly version of this recipe.