Chicken Milanese with Arugula and Tomatoes

This dish is always a favorite of mine when I go out to dinner, so I was happy to try to figure out a way to make this lighter. The results were great, baking the cutlets cuts down on the fat and the flavors of the tomatoes and balsamic really make this dish tasty.



Baked Chicken Milanese with Arugula Salad and Tomatoes  
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 cutlet with salad • Old Points: 4 pts • Points+: 5 pts
Calories: 211 • Fat: 4.9 g • Carb: 17.4 g • Fiber: 3 g • Protein: 24.3 g • Sugar: 1.1 g
Sodium: 87.2 mg (without salt)

Ingredients:

• 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
• 1 -1/4 cups seasoned breadcrumbs
• olive oil spray
• 1/4 cup egg beaters or egg whites, beaten
• kosher salt
• fresh pepper
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 3 medium tomatoes, diced
• 6 cups baby arugula or baby mixed greens
• 1/4 small red onion, sliced thin
• 1 tbsp chopped fresh basil

Directions:

Preheat oven to 425°. Line baking sheet with tin foil for easy clean up.

Beat egg and milk in a bowl. Fill another bowl with breadcrumbs.

Pound chicken breast into thin cutlets, you should have 6. Season chicken with salt and pepper. Dip in egg allowing excess to drip off, then into breadcrumbs, pressing firmly to adhere.

Place chicken on baking sheets and spray lightly with olive oil spray on both sides.
 
Bake chicken, turning once halfway for about 15 minutes.

Meanwhile, in a bowl, whisk olive oil and balsamic; season with salt and pepper. Add tomatoes and onion and toss. Let sit 5 minutes. Just before chicken is ready, toss tomatoes with mixed greens. Top chicken with salad and serve with lemon wedges on the side.