Chicken Milanese with Spring Greens

So this was really good, but light. I can see eating this when it is 90 degrees outside. I prepped and that was easy. D cooked and that was easy. Neither of us were that inspired with the vinaigrette, but he thought it was because the recipe should be doubled, and I thought it should be sweeter.

Overall we will have again. We had with Parmesan-Brown Butter Orzo.

Chicken Milanese with Spring Greens

Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.
Other Time: 40 minutes minutes
Yield: 2 servings

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

CALORIES 402 ; FAT 15.4g (sat 3g,mono 9g,poly 1.8g); CHOLESTEROL 102mg; CALCIUM 80mg; CARBOHYDRATE 17.7g; SODIUM 539mg; PROTEIN 45.9g; FIBER 1.4g; IRON 2.2mg

Cooking Light, MAY 2010