Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Serves: 4
This oven baked chicken Milanese recipe is easy and satisfying. The lightly breaded cutlets are juicy, tender and perfectly crispy on the outside. Topped with a simple arugula salad and a fried egg, this recipe is a weeknight winner.
For a heartier meal, serve these cutlets over a bed of al dente cooked pasta. Another option, is to serve it alongside your favorite roasted vegetables. Asparagus or zucchini would taste great.
Ingredients
1 lb. Smart Chicken Boneless Skinless Breasts, butterflied and pounded thin
1 egg, whisked to brush on the chicken
Breading:
¼ cup panko breadcrumbs
¼ cup Italian breadcrumbs
¼ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black powder
Arugula Salad:
2 cups arugula
1 tablespoon lemon juice, fresh squeezed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup parmesan cheese, shaved
Fried Eggs
3-4 eggs, fried and placed over the salad
Directions
Preheat the oven to 425°F. Spray a baking tray with olive oil cooking spray. Set it aside. Slice your chicken breasts in half lengthwise. This technique is also known as butterflying. You’ll end up with 4 thin halves.
Next, place the chicken in a bag and gently pound it. Pounding the chicken will make it more tender and allows it to cook more quickly and evenly. Then, whisk an egg and brush the egg on both sides of the pounded chicken. Combine the breading mixture which is, panko, Italian breadcrumbs, parmesan cheese, garlic powder, oregano, salt, pepper and place it on a plate. Run the chicken through the breading mixture and place it on the prepared baking tray. Once all four pieces are on the tray, spray the top of the chicken with the olive oil cooking spray. Bake for 20 minutes and flip the chicken. Bake for another 5-6 minutes or until cooked through.