Chicken Milanese with Arugula Salad
$0.00 Cooking Fee
Serving Size: 1 chicken cutlet, about 1.3 cups of salad
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
For the schnitzel:
- Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
- Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
- Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
- Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
- Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)
For the arugula Israeli
- While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste
For serving
- Serve chicken with salad on top and enjoy!
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size4
Ingredients
Ingredients
For the chicken:
- 2 pound boneless skinless chicken breast about 4 large chicken breast
- 1 teaspoon Kosher salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- 1 cup all-purpose flour
- 4 egg large, beaten
- 1 cup Panko breadcrumbs
- 1 cup Italian breadcrumbs
- 2/3 cup grated parmesan cheese
- avocado oil cooking spray
For the arugula salad
- 5 ounce arugula about 8 cups of arugula
- 20 cherry tomato slices in half
- 1/2 cup shaved parmesan cheese
- 2 lemon juiced, start with 1 a lemon, add more to taste
- 2 tablespoon extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, TongsReheating/Serving Instructions
Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.
Nutrition
Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg
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