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Milanese Chicken w/ Arugula Heirloom Tomato Basil Salad

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Description

Lemony, crunchy baked breaded chicken cutlets topped with a fresh basil, arugula and heirloom tomatoes in a lemon, garlic dressing. Topped with shaved Parmesan.

Nutrition

Calories (per serving)427
Total Fat18 g27%
Saturated Fat3 g
Monounsaturated Fat7 g
Polyunsaturated Fat2 g
Trans Fat0 g
Cholesterol82 mg27%
Sodium1197 mg50%
Potassium637 mg18%
Total Carbohydrate31 g10%
Dietary Fiber3 g12%
Sugars6 g
Protein38 g76%

Ingredients

4 tbsp olive oil
1/3 cup and 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
2 tbsp dijon mustard
1/2 tsp cayenne pepper (optional)
1/4 tsp salt
1/2 tsp black pepper
* Click to ingredient to choose one

Directions

1
Preheat oven at 450. Line baking sheet with parchment paper and spray with cooking oil.
2
In a glass bowl, whisk together 2 tbsp oil, 1/3 cup lemon juice, salt and pepper.
3
Toss in tomatoes and shallots and let them marinate in the dressing while preparing the rest of dinner.
4
Prepare coating station. In one bowl, whisk together 2 tbsp olive oil, lemon juice. salt, pepper, cayenne and mustard. In another bowl, mix together the parmesan and breadcrumbs.
5
Dip chicken cutlets in the oil mixture and then coat in breadcrumbs. Put on parchment paper. Repeat.
6
Bake chicken for 16 minutes, flipping them half way through.
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.
8
To serve, place cutlet on plate and top with tomato basil salad. Garnish with shaved parmesan cheese.