Canyon Ranch Blog

Chicken Milanese

Nutrition Information (per serving)

32 g
241 mg
14 g
15 g
2 g
127 mg

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

  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.

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