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How To Make Chicken Milanese With Arugula Salad

2017/06/11

Chicken Milanese with arugula salad is a healthy recipe, which consists of a lot of mouthwatering flavors and healthy stuffs. The fried chicken and the salad balance each other and provide the perfect amount of calories that are needed.


Difficulty Level: Easy

Servings Per Recipe: 4

Time Required For Preparation: 15-20 Minutes

Time Required For Cooking: 20-25 Minutes
Required Utensils

1 large bowl

2 plates

1 mallet

1 heavy bottom skillet

Salad tossing spoons

2 aluminum foils




Required Ingredients

4 skinless and boneless chicken breast halves

3 large eggs

4 tablespoons of chopped fresh parsley

1 bunch of baby arugula

1 tablespoon + 1 teaspoon of fresh lemon juice

6 tablespoons of extra virgin olive oil

1 cup + 6 tablespoons of dried breadcrumbs

½ cup of plain all-purpose flour

1 cup of chopped tomatoes

½ cup of grated Romano cheese

2 tablespoons of fresh lemon juice

1/4th teaspoon of salt

Vegetable oil, for frying

1 medium sized red onion, thinly sliced

1/4th teaspoon of freshly ground black pepper


Method Of Cooking

1. Chop the onions, parsley leaves and the tomatoes as stated in the ingredients list. Once done, set aside the chopped vegetables except the parsley in a salad bowl and fetch a clean and dry plate. Pour the breadcrumbs in the plate and set aside. Then take another plate and put the flour in that. Now take a bowl and break open the eggs in that. Add the chopped parsley and the cheese to the eggs and whisk the egg to nicely combine all of the added ingredients to it.

2. Once done, set aside the three containers and take another small bowl. Put the olive oil in it and add 1 tablespoon + 1 teaspoon of lemon juice, salt and black pepper to the olive oil. Mix all the added ingredients nicely with a spoon and then set aside.

3. Now set a skillet on the heat and grease it nicely with about 3-4 tablespoons of oil. Let the oil heat up and in the meantime, prepare the chicken pieces. For that, place an aluminum foil on your working area and place the chicken in it. Wrap the chicken with the remaining foil and then pound it with a mallet. Do not pound the chicken too heavily or it will tear.




4. Pound all the chicken pieces in the same manner and then dredge one of them in the flour. Pick up the chicken from the flour, discard the excess flour and then dip it in the egg mixture to coat both its sides nicely with the egg and cheese mixture. Finally, transfer the chicken to the plate containing the breadcrumbs and coat it lightly on all sides with the breadcrumbs. Once done, transfer the chicken to the sizzling oil in the skillet and fry it until the coating turns brown and crispy. Cook the chicken on one side for 3-4 minutes and then flip it to cook the other side.

5. Coat the remaining chicken pieces in the same manner. Once the chicken in the skillet is fried, transfer it to one of the serving plates and fry the rest of the chickens in the same procedure. Then add the arugula leaves to the rest of the veggies in the salad bowl and drizzle the salad dressing over the salad. Toss the salad with the salad tossing spoons to nicely coat the salad with the dressing. Finally, transfer the fried chicken fillets to each plate and drizzle the remaining lemon juice over them and then finally top the chickens with the salad.

Photo Credit : .Weeknightgourmet.com/poultry/chicken-milanese-with-arugula-salad/






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