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Name: Chicken Schnitzel Milanese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 4 6 oz Boneless Chicken Breast Halves; 1 cup Plain Panko Breadcrumbs; 1/2 cup Parmesan freshly grated; 2 ea Egg; 1 tablespoon Milk; 1/2 teaspoon Coarse salt divided; 1/2 teaspoon Garlic powder; 6 tablespoon Olive oil divided; 4 teaspoon fresh lemon juice; Ground pepper; 3 cup Arugula; 1/2 small Red onion thinly sliced; 1/2 cup All purpose flour

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INGREDIENTS

4 6 oz Boneless Chicken Breast Halves
1 cup Plain Panko Breadcrumbs
1/2 cup Parmesan ; freshly grated
2 ea Egg
1 tablespoon Milk
1/2 teaspoon Coarse salt ; divided
1/2 teaspoon Garlic powder
6 tablespoon Olive oil ; divided
4 teaspoon fresh lemon juice
Ground pepper
3 cup Arugula
1/2 small Red onion ; thinly sliced
1/2 cup All purpose flour

INSTRUCTIONS

1. Preheat oven to 200?.

2. Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4 in thick.

3. Place flour in dish. Combine panko and cheese and place in dish. Beat eggs w/milk and place in dish. Sprinkle 1/4 t. slat and garlic powder on chicken. Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to wire rack 15 min to set.

4. Heat 3 T. oil in 12 in skillet over med high heat until hot. Add cutlets and cook 2 min, or until golden and crisp. Turn and cook 2 min more. Transfer to oven proof plate and keep warm in oven. Add 2 remaining T. oil, or more as needed, cook remaining cutlets.

5. Whisk remaining 1 T. oil w/juice in med bow. Add remaining 1/4 t. salt, pepper and sugar. Add arugula and onion and toss. Arrange chicken on plates and top w/salad.

NOTES

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Chicken Schnitzel Milanese

4 6 oz Boneless Chicken Breast Halves
1 cup Plain Panko Breadcrumbs
1/2 cup Parmesan freshly grated
2 ea Egg
1 tablespoon Milk
1/2 teaspoon Coarse salt divided
1/2 teaspoon Garlic powder
6 tablespoon Olive oil divided
4 teaspoon fresh lemon juice
 Ground pepper
3 cup Arugula
1/2 small Red onion thinly sliced
1/2 cup All purpose flour

1. Preheat oven to 200?.
2.  Cut each chicken breast in half lengthwise, cutting to, but not through, other side.  Open up like a book.  Place between pieces of plastic wrap and pound to about 1/4 in thick.
3.  Place flour in dish.  Combine panko and cheese and place in dish.  Beat eggs w/milk and place in dish.  Sprinkle 1/4 t. slat and garlic powder on chicken.  Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly.  Transfer to wire rack 15 min to set.
4.  Heat 3 T. oil in 12 in skillet over med high heat until hot.  Add cutlets and cook 2 min, or until golden and crisp.  Turn and cook 2 min more.  Transfer to oven proof plate and keep warm in oven.  Add 2 remaining T. oil, or more as needed, cook remaining cutlets.
5.  Whisk remaining 1 T. oil w/juice in med bow.  Add remaining 1/4 t. salt, pepper and sugar.  Add arugula and onion and toss.  Arrange chicken on plates and top w/salad.

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 4 Servings

Calories: 192
Calories from Fat: 92 (48%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1g
Cholesterol 100.2mg		31 %
Sodium 489.1mg		17 %
Potassium 151.2mg		4 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 1g	4 %
	Sugars, other 15.9g
Protein 8.7g		12 %
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: 192

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