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Chicken Milanese


Italian food can often be heavy and time consuming to prepare. Milanese is packed with bright, fresh flavors that come together in a snap. This dish is traditionally made with veal, but I’m using chicken breast. Chicken stays moist and juicy when baked in the oven. Panko breadcrumbs guarantee a crisp coating, no pan 
frying necessary.

* Serves 2-3
13 Weight Watchers Points for 2 servings (approx.)
9 Weight Watchers Points for 3 servings (approx.)

3/4 cup plain panko breadcrumbs 
1/4 cup parmesan cheese, grated 
1 tablespoon fresh parsley, finely chopped 
1 1/2 teaspoons olive oil 
Salt & freshly ground black pepper
1/4 cup flour 
1 egg 
3/4 lb boneless, skinless chicken breast, thin cut 
2 cups arugula 
1/2 cup grape tomatoes, halved 
1/4 cup red onion, sliced
1 teaspoon fresh squeezed lemon juice

  • Preheat oven to 425 degrees. Grab three shallow dishes to create a 3-step breading station.
  • In one dish, stir together the panko, parmesan cheese, parsley and 1 teaspoon olive oil. Season with salt and pepper.
  • In a second dish, beat the egg with a splash of water. In the third dish, add the flour.
  • Dredge the chicken in flour, shaking off any excess. Dip in the egg. Coat in the breadcrumb mixture.
  • Transfer the chicken to a flat baking rack on top of a cookie sheet. Bake for 10-15 minutes until chicken is cooked through and breading is crispy.
  • While the chicken is cooking, add the arugula, tomatoes and red onion to a bowl. Add 1/2 teaspoon of olive oil and lemon juice. Season with salt and pepper and toss to coat.
  • Top the chicken with the arugula salad.

Tips & Tricks

  • If a recipe only calls for a small amount of fresh lemon juice, squeeze the remaining juice into an ice cube tray and freeze for later use. 

  • If you don’t want to buy thin cut chicken breasts, butterfly a regular chicken breast and pound thin between two pieces of plastic wrap.


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