Best Cooking For Two Chicken Schnitzel With Arugula And Tomato Salad Recipes

CHICKEN MILANESE WITH ARUGULA SALAD

Chicken Milanese with Arugula Salad image

The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Nutrition Facts : Calories 590 g, Fat 27 g, Fiber 2 g, Protein 49 g

CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD (COOKING FOR 2)

Chicken Schnitzel with Arugula and Tomato Salad (Cooking for 2) image

Quick, easy and restaurant-worthy, the combination of crispy pan-fried chicken and fresh arugula and tomato salad might just be the perfect meal for two.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
2 eggs
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons olive oil
1 teaspoon lemon juice
2 cups packed baby arugula leaves (about 2 oz)
1/2 cup cherry tomatoes, halved
Lemon wedges

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
Serve salad with chicken and lemon wedges on the side.

Nutrition Facts : Calories 660, Carbohydrate 42 g, Cholesterol 290 mg, Fat 2 1/2, Fiber 1 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 2 g, TransFat 0 g