Crispy Baked Parmesan Chicken With Chicory Salad

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Here, chickenhearted breasts are coated successful a boldly flavorful Parmesan-bread crumb substance and baked until crispy brownish extracurricular and moist inside. You get the crave-ability of fried chickenhearted cutlets without the greasy downside. The cutlets are served Milanese-style, heaped with a crockery made with a colorful premix of chicories dressed with a delicious roasted ail vinaigrette.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

1/2 cupful panko, preferably whole-wheat
1/2 cupful packed (2 ounces) coarsely grated parmesan cheese
1/2 spoon saccharine paprika
1/4 spoon positive 1/8 spoon freshly crushed achromatic pepper, divided
4 tablespoons olive oil, divided
1 tablespoonful positive 1 spoon Dijon mustard, divided
4 boneless, skinless chickenhearted breasts (about 6 ounces each) pounded to an adjacent 1/2-inch thickness
2 cloves garlic, unpeeled
1 tablespoonful reddish vino vinegar
1/8 spoon kosher salt, oregon much to taste
4 cups (about 4 ounces) mixed chicories, specified arsenic sliced endive and/or radicchio and torn leaves of frisee and/or escarole

Nutritional Facts

Per serving (based connected 4)

Calories
422
Fat
22 g
Saturated Fat
5 g
Carbohydrates
11 g
Sodium
600 mg
Cholesterol
121 mg
Protein
44 g
Fiber
2 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Ann Maloney.

Published March 25, 2020

Updated March 16, 2026