RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5382
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| Recipe Name: |
Lemony Chicken Milanese with Arugula Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Super-easy to make and packed with flavor.
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
2 Teaspoons oregano, fresh
0.25 Cup oil, olive divided
2 Cups arugula packed
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Directions:
Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken. |
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| Nutrition per Serving: |
| Calories: |
258 |
Total Carbs: |
1.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
201.5 |
Fat: |
5.8 |
Protein: |
45.42 |
| Fiber: |
0.31 |
Sodium: |
147.69 |
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