Growing up, one of my favorite meals was my mom's fried chicken cutlets topped with mozzarella served with spinach and mac-n-cheese. I am often amazed that it was perfectly normal to serve that much cheese on one plate, but everything was different back then.
Sadly, my days of eating fried anything are long gone, and now we bake our chicken cutlets. But, surprisingly, I don't miss them (all that much), especially when I can make Salad-Topped Chicken Milanese!
This healthier version of a fried chicken cutlet is super crunchy and delicious, especially when topped with a fresh salad and a pinch of shredded Parmesan. I love that it's so versatile too - if I have mixed greens, we use that, but if I have romaine, so be it.
To keep this meal on my "Quick & Easy" list, I serve it with a bag of microwaveable Green Giant Health Blends Immunity Boost Blended Vegetables, as well as a bag of microwaveable Uncle Ben's® Ready Rice® Garden Vegetable.
SALAD TOPPED CHICKEN MILANESE
Serves 4 adults.
* 1 package (approximately 1 – 1.5 lbs) chicken breasts, filleted
* 2 eggs, plus 1 tablespoon olive oil
* 1 cup flour
* 3 cups Italian-flavored bread crumbs
* 1/2 cup Parmesan, grated
* 1 cup Parmesan, shredded
* Salad ingredients (lettuce, red pepper, tomato, red onion)
Step 1: Heat oven to 400 degrees F. Line a baking sheet with tinfoil. Lightly cover with cooking spray.
Step 2: Rinse chicken cutlets. Place the chicken breast on a cutting board with the thickest end facing you and the thinnest end away from your cutting hand. Carefully slice into the thickest part of the cutlet, moving your knife a parallel to the cutting board until you reach the end.
Step 3: Place filleted chicken breasts between two large pieces of plastic wrap. Using a meat mallet, pound each breast to even the thickness out, to approximately 1/2 inch thick. Set cutlets aside.
Step 4: Pour flour in a shallow bowl. In second shallow bowl, mix eggs with 1 tablespoon oil. In a third shallow bowl, add breadcrumbs and grated parmesan. Coat each cutlet on both sides in flour, then dip it in the egg wash, and after that press it into the breadcrumbs.
Step 5: Place each piece directly onto the lined baking sheet. Bake breasts until cooked though and crumbs are browned, about 20-25 minutes.
Step 6: While chicken breasts are cooking, microwave your rice and vegetable side so they’re ready to go. Remove chicken from oven and top with shredded parmesan, and salad ingredients.
Thanks for reading,