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.
3 tablespoons olive oil, plus more for the grill
4 6-ounce boneless, skinless chicken breasts
½ teaspoon ground coriander
kosher salt and black pepper
3 tablespoons fresh lemon juice
5 ounces baby arugula (about 6 cups)
4 radishes, sliced
½ small red onion, sliced
Calories from fat 127
Sat fat 3g
How to Make It
Heat grill to high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness.
Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
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.