CHICKEN MILANO
Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
- Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
- On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.
Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g
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Rose Maya
[email protected]Meh.
Saraa Sarantuya
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning. The chicken was also a bit dry. I would not make this again.
Mamun Biswas
[email protected]I was looking for a new chicken recipe and this one caught my eye. It was easy to make and the chicken was delicious! I liked the combination of lemon and capers. I will definitely be making this again.
Zeineb Raboudi
[email protected]Easy to follow recipe that turned out great! I used boneless, skinless chicken breasts and pounded them thin. The chicken cooked quickly and evenly. The sauce was flavorful and tangy. I served it over pasta and it was a hit with my family.
Promise J white
[email protected]This chicken dish was a real winner! The chicken was tender and juicy, and the breading was perfectly crisp. I loved the lemony flavor of the sauce, and the capers added a nice briny touch. I served it with roasted potatoes and green beans, and it wa