A bag of spring green salad mix on top of fried chicken is all it takes to make it feel like the sun is shining and spring is back in season.
Fried chicken is one of the all-time classic comfort foods. And what makes it comforting is that thick, deep fried flour crust on top of that delicious skin. But by following Cooking Light’s suggestion of losing the skin and using a light dusting of bread crumbs, you get all the comfort of fried chicken with half the calories. Throw a nice spring salad on top and you’ve got a delicious meal the whole family will enjoy.
Chicken Milanese with Spring Greens
- 3/4 teaspoon fresh lemon juice
- 3/4 teaspoon white wine vinegar
- 1/2 teaspoon minced shallots
- dash of Kosher salt
- dash of sugar
- 2 boneless, skinless chicken breasts
- 1/3 cup of breadcrumbs
- 2 tablespoons grated parmigiano-reggiano cheese
- 2 tablespoons flour
- 1 egg white, beaten
- dash of black pepper
- 3 Tbsp olive oil
- 2 cups spring mix salad greens
- Whisk together the lemon juice, vinegar, shallots, salt and sugar and let stand for 15 minutes.
- Place the chicken between two sheets of plastic-wrap and pound them to 1/2 inch thickness using a meat mallet.
- Combine the breadcrumbs and cheese in a shallow dish. Place the flour in a second shallow dish. Place the egg white in a third shallow dish. Sprinkle the chicken with salt and pepper.
- Dip each piece of chicken in the flour, then the egg white, and finally in the breadcrumb mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook, about 3 minutes per side or until done.
- Add 1 tablespoon of olive oil and a dash of pepper to the shallot mixture and whisk together. Pour the dressing over the spring greens and toss.
- Place 1 chicken breast and half the salad on each of 2 plates and serve.