Lunch

Baked Chicken Milanese with Arugula Salad and Tomatoes

Golden chicken cutlets emerge from the oven with a crisp, savory crust that gives way to tender meat. They rest over peppery arugula tossed with sweet tomatoes, sharp red onion, and bright basil, finished with a tangy balsamic drizzle that ties every bite together.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Baked Chicken Milanese with Arugula Salad and Tomatoes
Total
30 min
Prep
15 min
Cook
15 min
Serves
6

Nutrition per Serving

Calories
250
Protein
24g
Carbs
17g
Fat
9g
Fiber
3g
Sugar
1g
Sodium
87mg

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 5 medium ripe tomatoes (diced)
  • 1/4 small red onion (sliced thin)
  • 1 tbsp chopped fresh basil
  • kosher salt and pepper, to taste
  • 6 cup baby arugula
  • 24 oz 3 boneless skinless chicken breasts, sliced in half lengthwise
  • 3/4 cup whole wheat Italian seasoned breadcrumbs
  • 1/3 cup grated Romano cheese (or parmesan)
  • 1 lemon (juice of)
  • 1 tbsp olive oil
  • kosher salt
  • fresh cracked black pepper
  • olive oil spray (I used my misto)

Instructions

  1. In a medium bowl, whisk olive oil and balsamic.
  2. Add tomatoes, basil and onions; season with salt and pepper. and toss.
  3. Set aside at least 10 minutes so the juices combine.
  4. Preheat oven to 450°.
  5. Place a large baking pan in the oven to get hot.
  6. Combine breadcrumbs and grated cheese in one bowl.
  7. In another bowl combine olive oil, lemon juice, and pepper.
  8. Lightly pound chicken breasts into cutlets, you should have 6.
  9. Wash and dry cutlets well with paper towels; season with salt and pepper.
  10. Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
  11. Remove the baking pan from the oven and spray with cooking spray.
  12. Place the chicken on the baking sheets and spray with olive oil spray on top.
  13. Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
  14. Remove from the oven and top with arugula and tomato salad on top.