NYTK: Baked Chicken Milanese

I visit the web site Skinnytaste on a daily basis because the recipes are consistently delicious and inspiring. Some of my favorite recipes that I've made multiple times are the Naked Bruschetta Turkey Burger and Penne Salad with Arugula and Sun-dried Tomatoes.

This week I tried a new recipe: Baked Chicken Milanese with Arugula Salad and Tomatoes. It was easy, the ingredients were inexpensive, and, most importantly, the end result was so delicious! Healthy and flavorful...and easy to recreate in my tiny New York kitchen. I'll definitely be saving this recipe in the canon of go-to weeknight meals. It would even be a great recipe for entertaining! Paired with some crusty bread and a glass of Pinot Grigio...what more could you want?

Try it for yourself. You'll thank me.

Baked Chicken Milanese with Arugula Salad and Tomatoes

(courtesy Skinnytaste)

Ingredients:

For the Salad:

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 5 medium ripe tomatoes, diced

• ¼ small red onion, sliced thin

• 1 tbsp chopped fresh basil

• Kosher salt and pepper to taste

• 6 cups baby arugula

For the Chicken:

• 24 oz (3) boneless, skinless chicken breasts, sliced in half lengthwise

• ¾ cup Italian seasoned breadcrumbs

• 1/3 cup grated Romano cheese (or Parmesan)

• Juice of 1 lemon

• 1 tbsp olive oil

• Kosher salt

• Fresh cracked black pepper

• Olive oil spray

Directions:

1. In a medium bowl, whisk olive oil and balsamic. Add tomatoes, basil, and onions; season with salt and pepper and toss. Set aside at least 10 minutes so the juices combine.

2. Preheat oven to 450. Place a large baking pan in the oven to get hot.

3. Combine breadcrumbs and grated cheese in one bowl. In another bowl combine olive oil, lemon juice, and pepper.

4. Lightly pound chicken breasts into cutlets. Wash and dry cutlets with paper towels; season with salt and pepper.

5. Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.

6. Remove the baking pan from the oven and spray with cooking spray. Place the chicken on the baking sheet and spray tops with olive oil spray.

7. Bake chicken, turning once halfway through, for 15 minutes total, or until chicken is golden. Remove from the oven and top with arugula and tomato salad.