For the Argula Tomato Salad
For the Chicken
Preheat the oven to 425 degrees Fahrenheit. Place the baking sheet in the oven as it preheats.
In two shallow dishes; add Italian Bread Crumbs and Pecorrino Romano Cheese. Mix well. In the second shallow dish add the lemon juice and olive. Mix well.
Carefully remove the baking sheet from the oven. Spray with non-stick cooking spray.
Pat cutlets dry. Season with salt and pepper. One at a time, place the cutlets in the lemon juice mixture. Coat both sides, then move the the breadcrumb mixture. Coat both sides. Then place on the preheated baking sheet. Repeat until all cutlets have been coated.
Bake for 15 minutes, flipping each cutlet halfway through.
For the Arugula Tomato Salad
While the cutlets cook, make the salad. In a large bowl, whisk together the olive oil and balsamic vinegar. Place the halved grape tomatoes in the bowl. Season with salt and pepper.
Add the arugula to the bowl. Toss, and squeeze fresh lemon juice on top.
Once the chicken cutlets are done. Divide the arugula tomato salad among four plates. Then place a chicken cutlet on top. Enjoy.
- Flattening the cutlets: You can use a meat mallet to really thin out your chicken slices, although this is not required.
- Serving time: I highly recommend serving this dish immediately. Don’t put it in the fridge for later or else it’ll lose its crispy texture, and that texture is a big part of Chicken Milanese.
- The arugula salad: If you don’t mind deviating from the Carrabba's Italian Grill recipe, you can leave the salad out. In fact, this tastes wonderful with pasta, too! As I said, though, the salad brings a lot to the dish.
- Breadcrumbs: Regular breadcrumbs also work well in this recipe, but it may not taste quite like Carrabba’s.
Serving: 1cup | Calories: 432kcal | Carbohydrates: 15g | Protein: 42g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 118mg | Sodium: 511mg | Potassium: 892mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1266IU | Vitamin C: 16mg | Calcium: 185mg | Iron: 2mg