Chicken Milanese With Arugula Salad
David Prince
Serves 4
Hands-on Time: 20m
Total Time: 20m
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- kosher salt and black pepper
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 6 cups baby arugula
- 4 radishes, sliced
- 1/2 small red onion, sliced
Directions
1. Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
2. In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.
Tip
To pound the chicken, place each breast between sheets of wax paper or inside a large plastic freezer bag. Pound with a meat mallet or the bottom of a heavy skillet until the cutlet reaches the desired thickness.
Nutritional Information
Calories 289; Calories From Fat 127; Fat 14g; Sat Fat 3g; Cholesterol 94mg; Sodium 572mg; Protein 35g; Carbohydrate 3g; Sugar 1g; Fiber 1g; Iron 2mg; Calcium 71mg
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