Food and the City: baked chicken milanese with arugula & tomato salad Yum

January 10, 2014

baked chicken milanese with arugula & tomato salad


Fun fact: if chicken milanese is on the menu, I'm ordering it. Always. No questions asked. I will always get the chicken milanese. Call me simple, call me boring, call me predictable. I seriously just love it.

Breaded chicken, arugula, tomato, and lemon. I mean ccccc'mon. Those flavors just need to get married already. Like Carrie & Aidan. So meant to be together. Except hopefully chicken doesn't get back together with its ex, Oil, and ruins this whole happy, healthy relationship thing we got going on. I would be ruined.

Lets eat some healthi-fied chicken milanese today (and for the rest of our lives), shall we? 


baked chicken milanese with arugula & tomato salad

2lbs boneless, skinless chicken breasts (sliced pounded thin)
2 eggs
1 cup plain panko breadcrumbs
1/2 cup Italian-seasoned breadcrumbs
2 cups baby arugula
1/2 cup cherry tomatoes, halved 
2-3 lemons, sliced
cooking spray

Preheat oven to 400.
Spray a baking sheet with cooking spray and set aside. Combined panko breadcrumbs and regular breadcrumbs in a shallow dish, then crack your eggs and beat until smooth.

Dip each piece of chicken in egg wash, then into your breadcrumbs. Lay out on baking sheet in a single layer and bake for 20-25 minutes or until chicken is cooked through and breadcrumbs are browning. 

While chicken is cooking, combined arugula, tomatoes, and juice from one lemon. Remove chicken from oven, transfer to a serving dish and top with arugula salad.

Use remaining lemon sliced as garnish on each plate. Enjoy! xo M