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Obesity Discussion · 08-11-07, 05:28 AM

NEW CHICKEN MILANESE OVER SPRING SALAD

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:15:00

Calories: 420
Fat: 27 grams
Protein: 37 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
1 recipe PageLink(Lemon Vinaigrette), divided
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil, divided
6 cups loosely packed mesclun salad greens or spring salad
mix
2 ounces Ricotta salata
1. Combine 1 tablespoon Lemon Vinaigrette with the
lemon juice, salt and pepper in a shallow bowl or plate.
Add chicken and toss to coat. Let stand 15 minutes. Pat
chicken dry.
2. Heat 1 tablespoon oil in a 12" skillet over medium-high
heat. Add half the cutlets; cook 3 to 4 minutes per side,
until golden and cooked through. Transfer to plate and
cover with foil; repeat with remaining cutlets.
3. When ready to serve, toss greens with remaining
dressing. Arrange cutlets on plates, and top with greens.
With a vegetable peeler, shave shards of cheese over
each salad.
These light and tasty chicken cutlets arent breadedtheyre
marinated, then quickly sauted. Ricotta salata, which tops the
salad, can be found in the gourmet cheese section of your
supermarket or in Italian delicatessens.

08-11-07, 05:28 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - New Chicken Milanese Over Spring Salad NEW CHICKEN MILANESE OVER SPRING SALAD Servings: 4 Prep time: 0:25:00 Bake/Cook time: 0:15:00 Calories: 420 Fat: 27 grams Protein: 37 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 1 recipe PageLink(Lemon Vinaigrette), divided 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 1 1/2 pounds chicken cutlets 2 tablespoons olive oil, divided 6 cups loosely packed mesclun salad greens or spring salad mix 2 ounces Ricotta salata 1. Combine 1 tablespoon Lemon Vinaigrette with the lemon juice, salt and pepper in a shallow bowl or plate. Add chicken and toss to coat. Let stand 15 minutes. Pat chicken dry. 2. Heat 1 tablespoon oil in a 12" skillet over medium-high heat. Add half the cutlets; cook 3 to 4 minutes per side, until golden and cooked through. Transfer to plate and cover with foil; repeat with remaining cutlets. 3. When ready to serve, toss greens with remaining dressing. Arrange cutlets on plates, and top with greens. With a vegetable peeler, shave shards of cheese over each salad. These light and tasty chicken cutlets arent breadedtheyre marinated, then quickly sauted. Ricotta salata, which tops the salad, can be found in the gourmet cheese section of your supermarket or in Italian delicatessens. Atkins - New Chicken Milanese Over Spring Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________