Lemony Chicken Milanese w/ Tomato Basil
Salad

Ingredients:

 

   1/8  cup olive oil 

      1  tbsp lemon juice 

      1  minced garlic cloves    

      1  sliced shallot     

      1  pint halved cherry tomatos (hierloom if possible) 

      2  cups arugula

  1/4  cup roughly chopped basil   

          salt and pepper to taste

          shaved parmesan cheese 

       
   4-5  chicken cutlets 

   3/4  cup italian seasoned
           breadcrumbs     

   1/3  cup grated parmesan 

   1/3  cup lemon juice

   1/4  cup olive oil

       2  tbsp dijon mustard   

   1/2  tsp cayenne pepper (optional)

   1/4  tsp salt   

   1/2  tsp black pepper

 

8 Steps/Instructions:
 

Step 1:  Preheat oven at 450. Line baking sheet with parchment paper and spray with cooking oil.

 

Step 2:  In a glass bowl, whisk together the oil, lemon juice, salt and pepper.  

Step 3: Toss in tomatoes and shallots and let them marinate in the dressing while preparing the rest of dinner.

Step 4: Prepare coating station. In one bowl, whisk together olive oil, lemon juice. salt, pepper, cayenne and mustard. In another bowl, mix together the parmesan and breadcrumbs.
 

Step 5:  Dip chicken cutlets in the oil mixture and then coat in breadcrumbs. Put on parchment paper. Repeat.

Step 6:  Bake chicken for 16 minutes, flipping them half way through. 

Step 7:  While chicken cooks, prepare the rest of the salad by adding arugula and basil. Toss together to coat evenly with dressing. Add salt and pepper to taste.

 

Step 8:  To serve, place cutlet on plate and top with tomato basil salad. Garnish with shaved parmesan cheese.

 

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heartfoodie milanese chicken with salad

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