Chicken Milanese Salad  < Return to SBCH Recipes

Ingredients Amount

Chicken breast, boneless

5 oz

Dried oregano

1/4 tsp

Dried basil

1 tsp

Dried thyme

1/4 tsp

Salt

1/8 tsp

Freshly ground black pepper

1/4 tsp

Panko bread crumbs

1/4 cup

Flour

1 tbsp

Egg, beaten

1/2
 Canola oil 1/2 tsp

Fresh basil

3-4 leaves
 Fresh watercress 1 oz
 Tomato slices 3
 Parmesan cheese, shredded 1 tbsp
 Lemon-Oregano Vinaigrette * 1 oz

 

  • Blend together dried basil, oregano, thyme, salt and pepper
  • Pound out chicken breast to 1/2 inch thick.
  • Dredge chicken in flour, then egg, finishing with panko. 
  • Saute until golden brown, approximately 4 minutes. Transfer to 350F oven and bake 6-10 minutes, until internal temperature reaches 165F.
  • Toss together the chopped basil, watercress, and vinaigrette.
  • Place chicken in center of plate and top with basil leaves, tomato, watercress and parmesan.  Drizzle vinaigrette over top.


Nutritional Information
Serving Size: 1 salad,  4 ounce portion

Calcium

Calories

Carbohydrates

Cholesterol

Fat

 564 mg

 404kcal

 26.7 gm

 165 mg

 17.5 gm

% Cal / Fat

Fiber

Protein

Sodium

 

 37.9 %

 5.6 gm

37.8 gm

 680mg

 

 


 

* Lemon Oregano Vinaigrette

Ingredients Amount

Peeled garlic

2 cloves

Lemon zest

1.5 tsp

Fresh lemon juice

2 tbsp

Distilled vinegar

1 tbsp

Dijon mustard

1.5 tsp

Honey

1.5 tsp

Feshly ground black pepper

1/4 tsp

Salt

1/4 tsp

Extra virgin olive oil

3 tbsp

Canola oil

2 tbsp

Fresh oregano – minced

1.5 tsp

Combine garlic and salt in the bowl of a blender. Blend until garlic is mostly chopped. Turn off and let sit while you collect the other ingredients.

Add all other ingredients to the blender bowl except oil and oregano. Blend completely, then slowly pour the oils into the whirring mixture until it thickens. Add minced oregano and blend just one short pulse to mix. Pour into a refrigerator-type jar and store in refrigerator until ready to use.

Recipe based on a recipe from The Signature Room at the 95th (Chicago)

 


Nutritional Information
Serving Size: 1/8 portion

Calories

Sodium

Cholesterol

Fat

% Cal / Fat

 82 kcal

 79 mg

  0 mg

 9 gm

 90.2%