We had friends over for dinner and I wanted to do something good, but easy to use. Cooking Light This recipe was exactly what I was looking for. I adapted a bit 'using green, mixed vinaigrette Fran instead of lemon juice and white wine vinegar. Chicken turned out to be crisp and flavorful without being greasy. The Greens were sweet and spicy - perfect with chicken. I served this meal, whole grain roasted garlic and Parmesan Rolls-Barley, Brown Butter. The whole meal was wonderful!
Milan Chicken with Spring Greens
Recipe adapted and photos for the love of cooking
Original recipe from Cooking Light
1 / 4 cup canola oil
1 1 / 2 tablespoons seasoned rice vinegar
1 / 2 cup tablespoons red wine vinegar
2 cloves garlic, minced
1 / 2 teaspoon of sugar, more if desired
In soup olive oil 1, more if needed
Sea salt and freshly ground pepper, to taste
4 skinless chicken breasts
Garlic powder to taste
1 / 4 cup flour
2 eggs, beaten
2 tablespoons milk
Panko crumbs 1 cup Italian seasoned
3 tablespoons grated Parmesan cheese
3 cups spring lettuce
Tomatoes, halved
Combine canola oil, seasoned rice vinegar, red wine vinegar, chopped garlic, sugar, sea salt and freshly ground pepper to taste together in a small container. Whisk together and set aside to let the flavors mingle.
Take each chicken breast and place one by one in a zip lock bag. Pound chicken breasts to the thickness of 1 / 2 inch with a meat mallet. Cut the chicken breast in half and set aside. Repeat with remaining chicken.
Season flour with garlic powder, salt and freshly open to taste and mix well. Combine eggs and milk in another bowl, mix well. Add Panko bread crumbs with Parmesan cheese in another bowl, mix well.
Dredge chicken flour, dip in egg, dredge in Panko mixture. Place baking dish coated with a chicken that is treated with wax paper. Repeat with remaining chicken pieces. Place the pan in the refrigerator for at least 30 minutes. This will help the breading to chicken.
Heat olive oil in a large skillet over medium heat. When pan is hot, add chicken, cook a few pieces at a time. Boil for 3-4 minutes, turn chicken and cook 2-3 minutes or until golden and cooked through.
Beat the drizzle dressing well, so more than half green and tomatoes, stir to coat evenly.
Serve with a piece of chicken with a handful of green for each dish. Enjoy.
Milan Chicken with Spring Greens
Recipe adapted and photos for the love of cooking
Original recipe from Cooking Light
1 / 4 cup canola oil
1 1 / 2 tablespoons seasoned rice vinegar
1 / 2 cup tablespoons red wine vinegar
2 cloves garlic, minced
1 / 2 teaspoon of sugar, more if desired
In soup olive oil 1, more if needed
Sea salt and freshly ground pepper, to taste
4 skinless chicken breasts
Garlic powder to taste
1 / 4 cup flour
2 eggs, beaten
2 tablespoons milk
Panko crumbs 1 cup Italian seasoned
3 tablespoons grated Parmesan cheese
3 cups spring lettuce
Tomatoes, halved
Take each chicken breast and place one by one in a zip lock bag. Pound chicken breasts to the thickness of 1 / 2 inch with a meat mallet. Cut the chicken breast in half and set aside. Repeat with remaining chicken.
Season flour with garlic powder, salt and freshly open to taste and mix well. Combine eggs and milk in another bowl, mix well. Add Panko bread crumbs with Parmesan cheese in another bowl, mix well.
Dredge chicken flour, dip in egg, dredge in Panko mixture. Place baking dish coated with a chicken that is treated with wax paper. Repeat with remaining chicken pieces. Place the pan in the refrigerator for at least 30 minutes. This will help the breading to chicken.
Heat olive oil in a large skillet over medium heat. When pan is hot, add chicken, cook a few pieces at a time. Boil for 3-4 minutes, turn chicken and cook 2-3 minutes or until golden and cooked through.
Beat the drizzle dressing well, so more than half green and tomatoes, stir to coat evenly.
Serve with a piece of chicken with a handful of green for each dish. Enjoy.
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