Skinny Chicken Milanese with Balsamic Arugula Salad

  • Prep 30 min
  • Total30 min
  • Servings2

Peppery arugula and crispy chicken join forces in this dish that makes a lovely light dinner or a filling and flavorful lunch for two.+



  • 2egg whites
  • 2boneless skinless chicken breasts (4 oz each)
  • 1/2cup Progresso™ plain panko crispy bread crumbs
  • 1teaspoon Italian seasoning
  • 1/8teaspoon crushed red pepper flakes
  • 1/8teaspoon salt
  • Salad

  • 2tablespoons balsamic vinegar
  • 1teaspoon sugar
  • 1/2teaspoon ground black pepper
  • 1/8teaspoon salt
  • 1teaspoon olive oil
  • 1/2cup red onion, thinly sliced
  • 4cups baby arugula, from 5-oz container
  • 1 1/2cups quartered cherry tomatoes
  • 2tablespoons shaved Parmesan cheese
  • Steps

    • 1Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
    • 2In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
    • 3Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
    • 4Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
    • 5Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.

    Expert Tips

    • Pounding the chicken thinly and broiling reduces cooking time and helps keep the super-lean chicken breasts tender and moist.
    • Arugula and balsamic vinegar are a natural pair, but it can be fun to mix up greens and vinegars. Try out spinach or baby kale; fresh lemon juice or sherry vinegar are fun alternatives to the balsamic.

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