Baked Chicken Milanese with Arugula Salad and Tomatoes | Cooking With Hatchells
Recette par Storm de Cooking With Hatchells.
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Cooking tools:
- Meat tenderizer
- Oil sprayer
- Grater
- Oven
- Baking pan
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Plate
Ingredients
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 5 medium ripe tomatoes (diced)
- 1/4 small red onion (sliced thin)
- 1 tbsp chopped fresh basil
- kosher salt
- pepper
- 6 cups baby arugula
- 24 oz 3 boneless skinless chicken breasts, sliced in half lengthwise
- 3/4 cup whole wheat Italian seasoned breadcrumbs
- 1/3 cup grated Romano cheese (or parmesan)
- 1 lemon (juice of)
- fresh cracked black pepper
- olive oil spray (I used my misto)
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