Ingredients
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1,24
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2,3/4
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5,1/3
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1/4,1
-
1,1
-
-
6
-
-
-
-
-
-
-
-
Directions
Milanese is one of my favorite dishes, especially topped with arugula and tomatoes. I make a similar dish with fish in this Flounder Milanese recipe, and in this Japanese version of Togarashi Chicken.,,This lightened up version is much more figure-friendly, and perfect to make with summers ripe tomatoes. You can use wheat or gluten free crumbs, I like to add grated Romano cheese to the crumbs for more flavor!
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Steps
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1
Done
|
Add Tomatoes, Basil and Onions; Season With Salt and Pepper and Toss |
|
2
Done
|
Set Aside at Least 10 Minutes So the Juices Combine. |
|
3
Done
|
Preheat Oven to 450. |
|
4
Done
|
Place a Large Baking Pan in the Oven to Get Hot. |
|
5
Done
|
Combine Breadcrumbs and Grated Cheese in One Bowl. |
|
6
Done
|
in Another Bowl Combine Olive Oil, Lemon Juice, and Pepper. |
|
7
Done
|
Lightly Pound Chicken Breasts Into Cutlets, You Should Have 6. |
|
8
Done
|
Wash and Dry Cutlets Well With Paper Towels; Season With Salt and Pepper. |
|
9
Done
|
Dip Cutlets Into Lemon/Oil Mixture, Then Into Breadcrumbs, Pressing Firmly to Adhere. |
