LEMONY CHICKEN MILANESE WITH ARUGULA SALAD
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Categories Chicken Herb Sauté Quick & Easy Lemon Arugula Parsley Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
- Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.
ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Provided by Tori Ritchie
Categories Salad Food Processor Side Vegetarian Quick & Easy Lunch Parmesan Arugula Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
- Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. *Update 1 January 2012*: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
- Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
- Garnish with pine nuts or walnuts.
- Servings are estimated.
EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD
A super flavorful dish of chicken cutlets topped with a refreshing simple salad - a very satisfying meal!
Provided by Marilena Leavitt
Categories Main dish
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 200° F (this is to keep the first batch of cutlets warm while you cook the rest).
- Prepare the chicken: Pat dry the chicken breasts and place them on a cutting board. Butterfly each chicken breast in half lengthwise by cutting to, but not through, the opposite side using a sharp knife and holding it parallel to the cutting board. This will leave you with four, butterflied portions. Open up the piece of chicken like a book (each half should be about ¼-inch thick. If thicker than that, place the chicken between two pieces of wax paper or plastic wrap and pound it to about ¼-inch thickness, using the flat side of a meat tenderizer. See note *, below.). If the chicken breasts are larger (about 8 oz. each), use only 2 of them and butterfly each into two separate cutlets, leaving you with four, individual portions of about 4 oz. each.
- Prepare your workstation: Put the flour in one shallow and wide bowl (or, a soup plate). Beat the eggs and place them in a second shallow bowl. Combine the breadcrumbs, panko and Parmesan cheese and place that in a third shallow bowl. Season both sides of your chicken with the salt, pepper and garlic powder. One by one, dredge the seasoned chicken in the flour, shaking off any excess, then dip it in the egg wash, then dredge it in the breadcrumb mixture; pat it lightly. Transfer the chicken pieces to a wire rack and chill them uncovered for at least 30 minutes, or, refrigerate for up to 8 hours.
- For the salad: Pour the olive oil and the lemon juice in a small jar and season with salt and pepper. Shake well to combine and set aside. In a bowl toss together the arugula and thinly sliced onion or shallot ribbons.
- Set a large, non-stick, 12-inch skillet over medium heat. Add half of the olive oil and half of the butter and swirl it around. When it is hot, slip in two cutlets (or, as many as can fit comfortably without overlapping), making sure to let them fall away from you so you do not get burned. Cook for 3 minutes, or, until golden brown on the first side. Flip and cook 2-3 minutes more or until cooked through (cooking time will depend on the thickness of the chicken). Using tongs, transfer the chicken to an ovenproof plate, sprinkle lightly with a little salt and pop them into the oven to keep warm. At this point, if the butter in the skillet looks burnt, wipe the pan clean. Add the remaining olive oil and the remaining butter and cook the two other cutlets.
- Arrange the chicken on a warmed serving platter, or, place on individual plates and sprinkle with the parsley. Drizzle the dressing over the salad and mix to combine. Top each chicken with some of the salad. Serve immediately, with a lemon wedge on the side.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
More about "lemon parmesan chicken with arugula salad topping recipes"
LEMON PARMESAN CABBAGE SALAD WITH GRILLED CHICKEN
From recipetineats.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD - THAT'S SO …
From thatssofung.com
Servings 6Total Time 1 hr 10 minsCategory Main
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
LEMON CHICKEN AND ARUGULA SALAD – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
ARUGULA PASTA WITH LEMON & PARMESAN - FOOD RECIPES
From recipes.studio
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING RECIPE | INA …
LEMONY CHICKEN MILANESE WITH ARUGULA SALAD - UNWRITTEN RECIPES
From unwrittenrecipes.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
From recipeschoice.com
GRILLED CHICKEN WITH LEMONY ARUGULA SALAD TOPPING
From taylormadetaste.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
From pinterest.com
LEMON CHICKEN PARMESAN WITH ARUGULA - THE WELL …
From thewellseasonedmom.com
OVEN-BAKED PARMESAN-CRUSTED CHICKEN + LEMON ARUGULA SALAD
From abrightmoment.com
CRISPY BAKED PARMESAN CHICKEN WITH LEMON ARUGULA.
From howsweeteats.com
LEMON PARMESAN ARUGULA SALAD - COOKEATSHARE
From cookeatshare.com
LEMONY CHICKEN MILANESE WITH ARUGULA SALAD RECIPE - BON APPéTIT
From bonappetit.com
ARUGULA SALAD WITH LEMON VINAIGRETTE RECIPE - RECIPES.NET
From recipes.net
COOKED ARUGULA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON PARMESAN SALAD - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
FOOD NETWORK LEMON PARMESAN CHICKEN WITH ARUGULA SALAD …
From ketofoodist.com
ARUGULA SALAD WITH LEMON PARMESAN DRESSING - GREAT EIGHT FRIENDS
From greateightfriends.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING – RECIPES …
From recipenet.org
CRISPY BAKED PARMESAN CHICKEN WITH LEMON SALAD | RECIPES
From fustinis.com
CHICKEN MILANESE WITH LEMON CREAM SAUCE AND ARUGULA …
From dishofftheblock.com
ARUGULA SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
From therecipecritic.com
RIGATONI WITH SWEET ITALIAN SAUSAGE AND ARUGULA IN A JALAPEñO …
From sunshineandsavory.com
LEMON PARMESAN CHICKEN WITH ARUGULA - MOUNTAIN MAKES
From mountainmakes.com
ARUGULA WITH LEMON AND PARMESAN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN MILANESE WITH ARUGULA SALAD - HUNGER THIRST PLAY
From hungerthirstplay.com
LEMON ARUGULA SALAD WITH PARMESAN - MY EVERYDAY TABLE
From myeverydaytable.com
PANKO LEMON CHICKEN RECIPE! | MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
CHICKEN ARUGULA RECIPE - GETUSRECIPES.FUN
From getusrecipes.fun
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
From pinterest.com
CHICKEN MILANESE (CRISPY CHICKEN CUTLET + LEMONY ARUGULA SALAD)
From foodtalkdaily.com
LEMON ARUGULA PASTA + PARMESAN CRUSTED CHICKEN - WHISKED AWAY …
From whiskedawaykitchen.com
ERROR - MASTERCOOK - COOKING SOFTWARE, COOKBOOK CREATION, RECIPES
From mastercook.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love