3 boneless skinless chicken breasts
1 ½ cups Italian style bread crumbs
1 cup Zesty Italian Lite Salad Dressing
1/3 cup grated Parmesan & Romano Cheese
Nature’s Pride 12 Grain Bread
Preheat oven to 375. Filet the chicken breasts - slice chicken breasts through the center - yielding two chicken cutlets each. Pour dressing into a bowl. Combine the bread crumbs and grated cheeses. Mix well. Transfer bread crumbs to a large plate. Dip each cutlet into the dressing and coat well. (I hold them up for a second to allow a bit of drainage before placing on the bread crumbs) Lay cutlet on bread crumbs and press. Turn and press again to coat completely. Transfer to short rimmed non stick baking sheet. Repeat process until all cutlets are coated. Bake for 10 - 15 minutes, turn, and continue to bake until edges are brown. Allow the cutlets to cool for just a few minutes, and then assemble the sandwiches. Before topping with the fresh salad, squeeze a bit of lemon, salt a pepper to taste, on the chicken cutlet.
The Nature’s Pride 12 grain bread was superb for Chicken Milanese. It added a nice, rustic flavor. While the bread was soft and fresh, the sandwich didn’t become a mushy mess; the 12 grain variety was just the right density. My DH even added lite mayo to his bread.
September Foodstuff → BREAD