Crispy Chicken Milano
"I got this from the Betty Crocker site and I made it last night, YUMMY!! It was really good, the panko makes the difference!!"
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
DRESSING
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1⁄8 teaspoon salt
-
SALAD
- 1 cup arugula leaf, tightly packed
- 1⁄2 cup tomatoes, diced
- 2 tablespoons red onions, diced
-
CHICKEN
- 2 tablespoons flour
- 1 cup panko breadcrumbs, Italian style*
- 1 egg
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1⁄4 cup feta cheese, crumbled**
directions
- In a medium bowl, mix dressing ingredients, stir in salad ingrients to coat.
- On seperate plates, place flour and bread crumbs. In a bowl, beat egg with a fork.
- Coat chicken with flour, dip into egg mix the coat well with bread crumbs. (I let the coating sit for about 10 minutes to set so that it does not come apart while cooking).
- In a non-stick skillet, heat 2 tbsp of Olive oil over medium heat.
- Add chicken and cook about 8 to 10 minutes, turn once, until golden brown.
- Serve chicken topped with salad and sprinkled with feta cheese.
- *can use Italian style bread crumbs if you can not find Italian panko bread crumbs.
- **I use a dried basil and tomato feta cheese, but you can use what you prefer.
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RECIPE SUBMITTED BY
babygirl65
Crowley, TX
I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas.
I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
