Baked Chicken Milanese with Arugula Salad and Tomatoes

Breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic.

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Name: Baked Chicken Milanese with Arugula Salad and Tomatoes
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: not set
Ingredients: 1 Tbsp Olive Oil; 2 Tbsp Balsamic Vinegar; 5 medium Ripe Tomatoes; 1/4 Small Red Onion Sliced Thin; 1 Tbsp Fresh Basil Chopped; 6 Cups Baby Arugula; 24 ounces Boneless Skinless Chicken Breasts Sliced in half lengthwise; 3/4 Cup Italian Seasoned Bread Crums; 1/3 Cup Grated Romano Cheese (or parmesan); 1 Lemon (juice of 1 lemon); 1 Tbsp Olive Oil; 1 Olive Oil Spray

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INGREDIENTS

1 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
5 medium Ripe Tomatoes
1/4 Small Red Onion ; Sliced Thin
1 Tbsp Fresh Basil ; Chopped
6 Cups Baby Arugula
24 ounces Boneless Skinless Chicken Breasts ; Sliced in half lengthwise
3/4 Cup Italian Seasoned Bread Crums
1/3 Cup Grated Romano Cheese ; (or parmesan)
1 Lemon ; (juice of 1 lemon)
1 Tbsp Olive Oil
1 Olive Oil Spray

INSTRUCTIONS

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.

Preheat oven to 450°. Place a large baking pan in the oven to get hot.

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

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

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

Remove the baking pan from the oven and spray with cooking spray. Place the chicken on the baking sheets and spray with olive oil spray on top.

Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden. Remove from the oven and top with arugula and tomato salad on top.

NOTES

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Baked Chicken Milanese with Arugula Salad and Tomatoes

1 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
5 medium Ripe Tomatoes
1/4 Small Red Onion Sliced Thin
1 Tbsp Fresh Basil Chopped
6 Cups Baby Arugula
24 ounces Boneless Skinless Chicken Breasts Sliced in half lengthwise
3/4 Cup Italian Seasoned Bread Crums
1/3 Cup Grated Romano Cheese (or parmesan)
1 Lemon (juice of 1 lemon)
1 Tbsp Olive Oil
1 Olive Oil Spray

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.

Preheat oven to 450°.  Place a large baking pan in the oven to get hot.

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

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

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

Remove the baking pan from the oven and spray with cooking spray. Place the chicken on the baking sheets and spray with olive oil spray on top.

Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden. Remove from the oven and top with arugula and tomato salad on top.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 6 Servings

Calories: 217
Calories from Fat: 56 (26%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.6g
Cholesterol 78.9mg		24 %
Sodium 235.6mg		8 %
Potassium 629.6mg		17 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 6.4g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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