Baked Chicken Milanese with Arugula Salad and Tomatoes
"Baked Chicken Milanese features crispy breaded chicken cutlets that are oven-baked to perfection, then generously garnished with fresh arugula, juicy tomatoes, and a drizzle of balsamic vinegar. This delightful dish is my go-to from the restaurant, now with a healthier twist!"
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Ingredients
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- kosher salt and pepper to taste
- 6 cups 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
- 1 lemon
- 1 tbsp olive oil
- kosher salt
- fresh cracked black pepper
- olive oil spray
- 1 tbsp chopped fresh basil
- 5 medium ripe tomatoes
- 1/4 small red onion
Instructions
- 1
In a medium-sized mixing bowl, combine olive oil and balsamic vinegar, whisking until well blended.
- 2
Incorporate the diced tomatoes, fresh basil, and sliced onions; season with salt and pepper, then gently mix to combine.
- 3
Allow the mixture to rest for a minimum of 10 minutes to let the flavors meld together.
- 4
Preheat your oven to 450°F (232°C).
- 5
Position a large baking sheet in the oven to heat up while you prepare the chicken.
- 6
In one bowl, mix together the breadcrumbs and grated cheese.
- 7
In a separate bowl, whisk together olive oil, lemon juice, and a pinch of pepper.
- 8
Gently pound the chicken breasts to create cutlets, yielding a total of 6 pieces.
- 9
Rinse the cutlets thoroughly, drying them with paper towels; season both sides with salt and pepper.
- 10
Dip each cutlet into the lemon and olive oil mixture, then coat with the breadcrumb mixture, pressing down to ensure it sticks well.
- 11
Carefully take the heated baking sheet out of the oven and apply a layer of cooking spray.
- 12
Arrange the breaded chicken cutlets on the baking sheet, then lightly spray the tops with olive oil spray.
- 13
Bake the chicken, flipping them once halfway through, for approximately 15 minutes or until they achieve a golden-brown color.
- 14
Once cooked, take the chicken out of the oven and generously top with the arugula and tomato salad.