New Chicken Milanese Over Spring Salad

Recipe Ingredients

		Lemon Vinaigrette - (see recipe)
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 1/2 lbs	681g / 24oz	Chicken cutlets
2 tablespoons	30ml	Olive oil - divided
6 cups	1422ml	Mesclun salad greens - (loosely packed)
		= (or spring salad mix)
2 oz	56g	Ricotta salata

Recipe Instructions

Combine 1 tablespoon of the 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.

Heat 1 tablespoon oil in a 12-inch 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.

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.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams

Net Carbs: 4 grams

Fiber: 1.5 grams

Protein: 37.5 grams

Fat: 27.5 grams

Calories: 420

Source:
Atkins Cookbook at http://atkinscenter.com

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