PANKO CHICKEN MILANESE WITH SALAD
Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs.
Provided by ebbtide
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
- Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
- In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
- Serve cutlets topped with salad mixture and garnish with lemon wedges.
Nutrition Facts : Calories 397, Fat 13.8, SaturatedFat 2.5, Cholesterol 54, Sodium 410.4, Carbohydrate 52.8, Fiber 9.6, Sugar 3.8, Protein 17.5
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