After indulging in sweet treats, decadent foods and jelly beans over Easter weekend, we are getting back on the health train. It will be a little easier now that all the great leftovers have been eaten. Here is a recipe I cook very often, a take on Chicken Milanese. To "lighten" this meal a little more, you can skip on breading the chicken cutlets. You can take it a step further and bake or grill the chicken, instead of pan-frying it, thats up to you.
1/2 fennel bulb-sliced thin
1 yellow or red pepper-sliced
3 scallions-chopped into 1" long pieces (light green and dark green parts)
1-1 1/2 lbs thin sliced chicken cutlets (about 2-3 per person)
2 cups seasoned bread crumbs (You can use unseasoned bread crumbs and season yourself)
1 egg-slightly beaten
6-8 oz mixed greens
10 cherry tomatoes-halved
4 oz mozzarella cheese (regular or fresh)-diced into small cubes (not shredded)
1. Preheat the oven to 400 degrees F. On a parchment lined baking sheet, place sliced fennel, scallions and sliced peppers. Roast for 15 minutes until soft; stirring once half way through cooking time. Remove scallions before 15 minutes if they start to become to dark. Remove from oven and set aside to cool.
2. Prepare the chicken cutlets by placing bread crumbs in a shallow dish (or on wax paper) and place beating egg with a little water in a shallow dish. Working with one chicken cutlet at a time, dip chicken into egg, then into bread crumbs. Continue until all the chicken is breaded.
3. Coat the bottom of a non-stick skillet with oil and bring to medium-high heat. Working in batches brown each chicken cutlet until crispy and cooked through; about 3-5 mins per side. (You can place chicken into a 250 degree oven to stay warm) Continue cooking all the chicken.
4. To make the salad: Toss mixed greens, tomatoes, mozzarella cheese, fennel, scallions and peppers with oil and vinegar (or your favorite dressing).
5. To serve: Place two chicken cutlets on a plate and top with salad.