Chicken Milanese with Pizzeria Salad

Chicken Milanese

with Pizzeria Salad

Group Created with Sketch. 40 min
WW™ Approved Diabetes Friendly 600 Calories Or Less i
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Recipe only available for Friday delivery.
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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This indulgent dish stars tender chicken—pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped in classic style with a take on creamy, crunchy pizzeria-style salad for a delicious contrast of textures in each bite.
16 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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fresh
ingredients
Chicken Milanese with Pizzeria Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • ½ lb Grape Tomatoes
  • 2 Romaine Lettuce Hearts
  • 2 Persian Cucumbers
  • ½ cup All-Purpose Flour
  • 1¼ cups Panko Breadcrumbs
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Castelvetrano Olives
  • ¼ cup Mayonnaise
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sherry Vinegar
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater.

Pound & bread the chicken
2 Pound & bread the chicken

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; add 2 tablespoons of water. Season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the chicken
3 Cook the chicken

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

*An instant-read thermometer should register 165°F.

Make the dressing
4 Make the dressing

Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt and pepper.

Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater.

2 Pound & bread the chicken

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; add 2 tablespoons of water. Season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Pound & bread the chicken
Cook the chicken
3 Cook the chicken

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

*An instant-read thermometer should register 165°F.

4 Make the dressing

Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt and pepper.

Make the dressing
Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!