David Prince
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

Nope, this isn’t the Chicken Milanese of Italian chain restaurants, or even your grandma’s recipe. It’s a fresh, modern and—perhaps most notable—lighter take on the classic. Better still, the low-calorie, low-carb, protein-rich meal’s finished in 20 minutes flat. Prep the chicken by butterflying each breast (but leave each piece attached on one side) and pounding it flat. Then, as the chicken cooks on the grill, you’ll toss together a quick and simple salad that perks up the crispy chicken. Missing the pasta of a traditional Chicken Milanese? Plate the whole thing over a bed of quinoa or farro to get your grain fix.

How to Make It

Step 1

Heat grill to high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Step 2

Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness.

Step 3

Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.

Step 4

Combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.

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