CHICKEN MILANESE WITH SPRING GREENS WITH PAREMESAN BROWNED BUTTER ORZO

CHICKEN MILANESE WITH SPRING GREENS WITH PAREMESAN BROWNED BUTTER ORZO image

Number Of Ingredients 20

3/4 t fresh lemon juice
3/4 t white wine vinegar
1 t minced shallots
1/4 t kosher salt, divided
Dash of sugar
2 (6 oz)skinless boneless chicken breasts
1/3 C dry breadcrumbs
2 T grated Parmigiano-Reggiano
2 T all purpose flour
1 egg white, lightly beaten
1/4 t black pepper, divided
5 t olive oil, divided
2 C packed spring mix salad greens
2 lemon wedges
Browned Butter Orzo
1 T butter
1/2 C orzo
2 T white wine
1-1/4 C chicken broth
1 T Parmesan

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