Low Sodium Chicken Milanese

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
1 ½ cups plain breadcrumbs
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp garlic powder

For frying

½ cup olive oil

For the salad

3 cups baby arugula
1 cup cherry tomatoes, halved
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 lemon, cut into wedges (optional)
shaved parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each cutlet with the kosher salt and black pepper.
2
Set up a three-station breading line: place the flour in the first shallow bowl; beat the eggs in the second until smooth; combine the breadcrumbs, grated Parmesan, and garlic powder in the third and stir to mix evenly.

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