Chicken Milano

 


Ingredients

Dressing

  • 1
    tablespoon olive oil
  • 2
    teaspoons red wine vinegar
  • 1/8
    teaspoon salt

Salad

  • 1
    cup tightly packed baby spinach or arugula leaves
  • 1/2
    cup diced tomatoes
  • 2
    tablespoons diced red onion

Chicken

  • 4
    boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 2
    tablespoons Gold Medal™ all-purpose flour
  • 1
    cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
  • 1
    egg
  • 2
    tablespoons olive oil
  • 1/4
    cup crumbled tomato-basil feta cheese

Steps

1 In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.

2 Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.

3 On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.

4 In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

 

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