Chicken Milanese

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
315
protein 
32 g
sodium 
241 mg
carbohydrates 
14 g
fat 
15 g
fiber  
2 g
cholesterol 
127 mg
Servings 
4
Ingredients 

Dressing for Arugula Salad
⅓ cup freshly squeezed lemon juice
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
1 ½ Tbsp grated parmesan cheese
2 tsp extra-virgin olive oil

4 4-oz boneless, skinless chicken breasts
¼ cup all-purpose flour
1 whole egg, beaten
¾ cup toasted panko breadcrumbs
2 Tbsp extra-virgin olive oil
2 cups baby arugula
2 cups assorted microgreens

Instructions 
  1. In a small bowl, combine dressing for arugula salad. Set aside.
  2. With a meat mallet, pound chicken breasts on a flat surface between sheets of wax paper until about ¼-inch thick.
  3. Dredge each chicken breast in flour, then egg, then breadcrumbs. Lightly coat each breaded chicken on both sides with canola oil spray.
  4. In a large sauté pan, add olive oil and chicken breasts. Cook over medium heat for 3 to 5 minutes on each side, or until chicken is golden brown and has reached an internal temperature of 165F.
  5. Toss arugula and microgreens with dressing. Serve each chicken breast with 1 cup arugula salad.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.