CHICKEN MILANESE WITH SPRING GREENS WITH PAREMESAN BROWNED BUTTER ORZO
Steps:
- Combine juice, vinegar, shallots, 1/8 t salt, and sugar; let stand 15 minutes. Pound chicken to 1/2 inch thickness using a meat mallet or small heavy skillet Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 t salt and 1/8 t pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes Heat 1 T oil in a large nonstick skillet over medium high heat. Add chicken cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done. Add 2 t oil and 1/8 t pepper to shallot mixture, stir with a wisk. Add greens; toss gently. Place 1 chicken breast half and 1 C salad on each of 2 plates. Serve with lemon wedges. Yield: 2 Browned Butter Orzo Cook 1 T butter in a small saucepan over med-low heat 4 minutes or until browned. Add 1/2 C orzo;cook 1 minute. Add 2 T white wine; cook over med-high heat 1 minute. Add 1-1/4 C chicken broth. Bring to a boil; reduce heat and simmer 13 minutes. Stir in 1 T grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 T cheese
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