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Giant Chicken Milanese (Viral Sheet Pan Chicken Cutlet)

This post may contain affiliate links. Read my disclosure policy. This Giant Chicken Milanese is a crispy baked ground chicken cutlet topped with a fresh lemony arugula salad. Viral Ground Chicken Cutlet Chicken Milanese is one of my favorite dishes to order when I go out for Italian, so I knew I had to try the viral giant chicken cutlet from Skyler Bouchard. Instead of the traditional pounding and deep-frying, we press seasoned ground chicken into a single large cutlet, coat it with panko, and bake it on a sheet pan until golden and crispy, ready to slice and share. I topped mine with lots of baby arugula, shaved parm and fresh lemon juice, my favorite way to enjoy it! More lighter versions of Chicken Milanese using chicken breast in the air fryer, try my Air Fryer Chicken Milanese with Baby Arugula and my Chicken Milanese with Mediterranean Salad, both delicious! Why This Ground Chicken Cutlet Recipe Works This Chicken Milanese, made with ground chicken is such a fun spin on the classic, I even ate the leftovers cold out of the fridge the next day. Here’s why it works: Simple: No need for cutting, pounding, or deep-frying chicken breasts. High protein: This meal packs 31 grams of protein. Meal Prep: Make the chicken ahead to use in salads, bowls, sandwiches, etc for the week. Company worthy: This giant cutlet looks impressive. Plus, you can do all the prep before your guests arrive. Ingredients You’ll Need Here’s everything you need to make this easy ground chicken Milanese. See the recipe card below for the exact measurements. Ground Chicken: Classic Milanese uses chicken breasts, but for this sheet pan cutlet, we’re using 93% lean ground chicken. Seasoning: Garlic powder, onion powder, kosher salt Parmesan: Grated Parm for the meat mixture and shaved for the arugula salad All-purpose flour prevents the chicken from sticking to the parchment paper. Eggs help the panko stick to the chicken. Seasoned Panko: We’re using panko to coat the chicken, which will give it a crispy crust. Olive oil spray helps the panko get crispy in the oven. Arugula has a peppery flavor. Vegetables: For a summer twist, add cherry tomatoes and corn to the salad. Olive oil and lemon juice create a simple vinaigrette. How to Make Ground Chicken Cutlet If you don’t want to flip the sheet pan chicken cutlet, you can skip breading the other side, which is also great if you want to reduce carbs and calories. See the recipe card at the bottom for printable directions. Season the ground chicken with garlic powder, onion powder, salt, and grated Parmesan. Make the giant cutlet: Sprinkle a parchment-lined sheet pan with flour, then press the chicken into a disc shape. Sprinkle the top with the remaining flour and cover with parchment. Flatten the chicken with a rolling pin until it’s a quarter-inch thick. Add the panko: Brush the chicken with the whisked eggs and sprinkle with panko. Press to ensure they stick. Flip the cutlet: Spray another baking sheet with olive oil, then flip the cutlet onto it. Coat with the remaining egg and panko, then spray with olive oil. The more you spray, the crispier it’ll get. Bake the chicken cutlet at 400°F for 25 to 30 minutes. Then, increase the heat to 425°F and bake for an additional 5 minutes. Top with arugula: Baby arugula, shaved Parmesan and fresh lemon juice is perfect here! Customize It Ground Chicken: Substitute ground turkey. Make it gluten-free: Use GF flour and panko. No seasoned panko? You can use plain panko or add dried herbs like parsley or oregano to the mix. Dairy-free: Skip the Parmesan. Salad options: Swap arugula with baby spinach or mixed greens. Serving Suggestions I love this giant ground chicken cutlet topped with arugula salad, but you can also en with another side dish. 1 25 mins 5 30 mins 3 15 mins 5 15 mins Storage Refrigerate the chicken for 4 days. The salad with dressing won’t hold, so it’s best to make only what you plan to eat that day. Freeze for up to 3 months. Reheat: Microwaving the breaded cutlet will make it soggy, so it’s better to reheat it in the air fryer, oven, or skillet. Air fry or bake the chicken at 350°F for 5 to 10 minutes, or warm it up on the stove over medium heat. More Ground Chicken Recipes You’ll Love For more dinner inspiration, check out these five healthy ground chicken recipes! Prep: 10 minutes mins Cook: 30 minutes mins Total: 40 minutes mins Yield: 4 servings Serving Size: 1 /4 of the cutlet and salad Cook Mode Preheat oven to 400°F. In a medium bowl combine ground chicken, garlic powder, onion powder, salt and ¼ cup of grated parmesan. Reserve. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of flour; place chicken in the center and slightly press into a disc shape (I did this on the counter). Sprinkle the top with the remaining 2 tablespoons of flour and cover with an additional piece of parchment paper. Use a rolling pin to roll the chicken into a giant cutlet, about ¼” thick. Gently remove the top layer of parchment (if any chicken sticks to the parchment, take it off and press it back on to the top of the cutlet). Brush the top of the cutlet with ½ of the whisked egg (1 egg per side). Sprinkle the cutlet with ¾ cup of panko breadcrumb and press the crumbs in well so they don’t move out of place. Prepare an additional baking sheet with olive oil spray* and flip the cutlet, breaded side down, onto the sheet. Repeat the egg and panko step with the top of the cutlet and then spray with more cooking spray. Bake, 25-30 minutes until you can pick the bottom of the cutlet up and see it becoming a golden brown. Raise the oven to 425°F and cook for an additional 5…

The Truth About Time That Most of Us Avoid Facing

“The biggest adventure you can take is to live the life of your dreams.” ~Oprah Winfrey My father died at forty-nine. I was young when it happened, still soft in the way grief makes you when you are not yet equipped to hold it. I was so consumed by the loss itself that I never stopped to do the mathematics of it. Forty-nine years. That is all he got. Forty-nine years to do everything he wanted to do, to become everything he wanted to become, and to say every word he still had left inside him. I did not let that land. Not then. I was not ready for what it meant. But life has a way of making you ready, whether you choose it or not. A few years later, someone I love was diagnosed with cancer. Late stage. The kind of diagnosis that does not just change the person receiving it. It changes everyone sitting in the waiting room, everyone driving home in silence afterwards, and everyone lying awake at 2 a.m. doing the same terrible arithmetic. Suddenly, the smallness of ordinary life becomes unbearable. Suddenly, you see with horrible clarity how much time you have been spending on things that do not matter. Then last year, my grandmother passed. She was elderly. She had lived. And still, in a moment, she was simply no longer here. No warning. No gradual fade I could prepare for. Just the sudden, permanent fact of her absence. Three losses. Three reminders. And still, the loudest wake-up call came quietly from the inside. I turned forty. There is something about forty that nobody fully prepares you for. It does not arrive with fanfare or crisis. It arrives as a question, low and steady, that you cannot unhear once it starts: What am I waiting for? Because forty is not old. But it is also no longer young in the way that lets you believe time is endless. I look around at the people I have loved and lost, and I realize so many of them never made it to sixty. Forty-nine was it for my father. And I am sitting here, healthy, capable, full of ideas and dreams and things I keep filing away for later, thinking about later. As if it’s a place I have a guaranteed ticket to. It is not. We Learned to Survive, But Nobody Taught Us to Live We have been taught to wait. To earn joy. To be responsible first and alive second. And so we do. We scroll, we plan, we delay, and we tell ourselves we will do the thing once things settle down, once we feel ready, and once the timing is right. But life does not slow down for your readiness. And death does not check your calendar. I know this because I almost waited too long to start sharing my writing publicly. I had the idea. I had the message. I had years of lived experience that I knew, somewhere deep down, might matter to someone else. But I was scared. Scared of what people would say. Scared of the criticism, the judgment, and the vulnerability of putting my private stories into the world and not knowing how they would land. And then I thought about my father. Forty-nine years. And I asked myself, if not now, when? If not this, what? So I started. Scared, imperfect, and unsure, but I started. And that leap, that one decision to stop waiting for the fear to pass, changed everything. The fear does not pass. You just decide a life led by fear is not a life lived. The Life List and How It Actually Works This is not about grand gestures or dramatic reinvention. It is about something much quieter and much more powerful: intentional living practiced consistently. Here is how I do it: 1. The Reflective Audit Every month I sit down and ask myself honestly: How was this month of my life, really? Did I read the book I kept meaning to read? Did I take the walks I promised myself? Did I rest without guilt? Did I spend real, unhurried time with the people I love? This is not to judge myself but to see clearly where I have been showing up for my own life and where I have been quietly abandoning it. 2. The Who Check-in I ask myself who I have not spoken to in a while. Who do I miss? Who deserves more than a liked post? Who deserves an actual phone call, a real conversation, and a moment of genuine connection? Relationships are part of the life list too. The people who matter are not on the someday list. They are on the now list. 3. The Tiny Brave Thing This is the one that changes everything. I choose at least one thing per season that scares me just enough to mean it matters. Not a dramatic leap. Sometimes it is signing up for a class, sometimes it is reaching out to someone after years of silence, and sometimes it is simply saying yes when every cautious part of me wants to say not yet. The size of the thing is not the point. The act of choosing it over fear is what matters. 4. The Loving Accountability Check I will be honest: it is not always easy. Some seasons you fall back into the trap of next week or next month when things calm down. When that happens, I bring myself back with a simple question asked with compassion, not criticism: If this were my last opportunity to do this, would I still wait? That gentle urgency cuts through almost everything. It is not about frightening yourself into action. It is about loving yourself enough to stop postponing your own life. When Your Time Comes, What Will You Look Back On? I think about my father often. Forty-nine years, a life mid-sentence. And I ask myself the question I should have asked…

Refy Water Bronzer + Blush Review

Refy launched new cheek products with one of the most innovative formulas I’ve tried this year. I was able to get an early preview of this a month ago and am thrilled I can finally share this! They just dropped their new Water Bronzer ($30) and Water Blush ($24) in a cushion format which I feel is a completely different take on blush and bronzer compared to anything currently in my collection. They also created their Duo Brush 2.0 for Liquid Blush and Bronzer ($26) to go with this launch. Inspired by K-beauty cushion technology and made in South Korea, these formulas are housed in a cushion compact that delivers sheer yet buildable color with a fresh, skin-like finish. These are water-infused color cushions suspended in a sponge which actually makes it easier to apply compared to a pump dispenser format. I think the tones are beautiful. I hope they will expand the shade range to more blush colors eventually because the colors are all so stunning. Here’s a look all the shades swatched: Water Bronzer These days, it’s rare for a new bronzer formula to genuinely excite me. So many of you ask for bronzer recommendations over the years and until recently, there haven’t been many that truly stood out to me. For the longest time I relied on my tried and true from Chanel (which I still love, but unfortunately was discontinued). This year, however, a few brands have introduced formulas that feel genuinely innovative. I particularly loved the recent bronzer launches from Dior and Westman Atelier. Both brought something unique to a category that can often feel oversaturated. The Dior formula impresses me with its exceptional wear time, while the Westman Atelier bronzer has one of the best dry-downs I’ve experienced in a cream formula. The new Refy Water Bronzer is another launch that has earned a spot on that short list. The formula feels fresh and different from what’s currently on the market, and the finish it creates on the skin is absolutely beautiful. Bay is a light warmer golden bronze Cove is a cool neutral bronze Sol is a reddish bronze Palm is a deep bronze Selene is the deepest bronze I can pull off the lightest 3 shades. I think my favorite is probably Cove even though it pulls more neutral-cool on me. I also really love the other two. Bay is the perfect golden bronze and Cove gives that slightly sunburnt bronzed glow. Water Blush The Water Blush shades surprised me because given the intensity of color you see in the compact, they really apply a lot sheerer on the cheeks. You can layer for more pigment but I am really loving how they’re almost like water colors for the cheeks. Apricot is a light peach Lychee is a vibrant healthy pink Acai is a perfect berry I am really surprised how easy these are to control. The color melts into the skin and can be layered from a subtle wash to something more sculpted and vibrant. The new Refy Duo Brush 02 is also incredible and makes application a breeze although I do think you can use anything from your current stash to apply the products. I would definitely recommend using a clean brush though so you don’t contaminate the compact sponge with other colors. Skin Base I also wanted to share a quick mention of the Refy Skin Base ($40). A number of you were very excited about this as it’s a gel skin tint. I tried the shade 170N and I have it in action here. It’s a very sheer natural looking skin tint. There is noticeable coverage but it’s a barely there kind of finish. It’s a gel but it has a balmy feel to me. It has a thicker feel compared to some other skin tints like the one from Lisa Eldridge or Summer Fridays. This one blends best with a sponge for me. Since the coverage is so natural looking you will most likely also need some concealer and if you have combination skin or live in a warm humid area you will 100% need to set with a powder. I give it am 8.5 out of 10 stars. It’s an excellent product for a skin tint, but I prefer something with a little more coverage like the It Cosmetics CC+ Nude Glow or even the Hourglass Veil Hydrating Skin Tint. You can find the new Refy launches at Sephora and also at Refy Beauty. Water collection gifted for review. Skin Base purchased. Source link

Vegan Quinoa Bowl with Roasted Vegetables

This post may contain affiliate links. Read my disclosure policy. This Vegan Quinoa Bowl is made with roasted vegetables, protein-rich edamame, and lemony quinoa for an easy plant-based meal that’s perfect for lunch, dinner, or meal prep. Roasted Vegetable Quinoa Bowl I love a big bowl of vegetables as a main dish, but I’m always thinking about protein and fiber to make it more satisfying. This Vegan Quinoa Bowl uses quinoa and edamame as the base, which adds plant-based protein and fiber, while the sheet pan roasted vegetables make it hearty, cozy, and filling. Nutritional yeast gives everything a savory, almost cheesy flavor, and the mix of warm roasted vegetables with fresh arugula makes every bite so delicious. My photographer loved it so much, she told me she wasn’t expecting it to be this good! Why This Vegan Quinoa Bowl Works It can be challenging to get enough protein and fiber in your diet, especially if you’re vegan. By focusing on vegetables and whole grains, it’s easy to reach your fiber goals. For protein, you have to get creative by adding it where you can. That’s where nutritional yeast, quinoa, and edamame come in. Nutritional powerhouse: With a whopping 7 different vegetables and all clean, whole ingredients, this healthy vegan quinoa bowl is packed with vitamins and minerals. Plus, it’s gluten-free and dairy-free. High in protein, even though they don’t contain meat Customizable: There are so many ways to switch things up to suit your tastes. I give over a dozen options below! Colorful: Eating the rainbow is an excellent way to ensure you’re getting a variety of nutrients. Ingredients You’ll Need This simple vegan quinoa bowl recipe includes 7 vegetables! See the recipe card below for the exact measurements. Nutritional yeast is a common vegan alternative to Parmesan cheese because it has a similar nutty flavor. Seasoning: Garlic powder, onion powder, smoked paprika, kosher salt Vegetables: Cherry tomatoes, shiitake mushrooms, sweet potatoes, broccoli florets, shallots, shelled edamame, baby arugula Quinoa: Check out my quinoa cooking instructions to make sure it’s fluffy and not soggy. The secret is to use less water than most packages instruct. Quinoa bowl dressing: Lemon juice and zest, red wine vinegar, extra virgin olive oil How to Make Vegan Quinoa Bowls Line your sheet pan with parchment paper to make cleanup easier. If you’re doubling the recipe, put the vegetables on two sheet pans to ensure they have enough space to roast. See the recipe card at the bottom for printable directions. Roast the vegetables: Spray the tomatoes, mushrooms, sweet potatoes, broccoli, and sliced shallots with olive oil and season with all the spices. Roast at 400°F for 25 minutes until they’re tender. Prepare the quinoa salad: Mix the quinoa, chopped shallots, lemon juice and zest, vinegar, edamame, and remaining salt in a large bowl. How to assemble: Divide the arugula between two shallow bowls. Top with half the quinoa and roasted veggies. Meal Prep Tips This roasted vegetable quinoa bowl recipe serves two people, but it’s easy to double for leftovers. You can also do most of the prep ahead of time if that’s more convenient. Here’s everything you can prep the day before: Cook the quinoa either on the stove or in the Instant Pot. Combine the spices in an airtight container. Clean and cut mushrooms, sweet potatoes, broccoli, and shallots. Thaw the edamame. Prepare the vinaigrette (chopped shallots, vinegar, lemon, and oil) in a jar. Before dinner the next day, while the vegetables roast, mix the quinoa and edamame with the dressing. Customize Your Bowl Not vegan? Feel free to swap nutritional yeast for grated Parmesan or Pecorino Romano. Mushrooms: If you can’t find shiitakes, any mushroom, like baby bella, white button, or oyster, will work. Sweet Potatoes: Try it with butternut or acorn squash. Broccoli: Replace it with cauliflower. Shallots: Replace them with red onions. Arugula: Use spinach or watercress Other veggie options: If you don’t like mushrooms or don’t have a certain vegetable, you can add almost any other type here. Try it with bell peppers, asparagus, carrots, or Brussels sprouts. Don’t like quinoa? Swap it for brown rice, farro, or couscous. Vinegar: Substitute red wine vinegar with white wine or apple cider vinegar. Ways to Add More Protein Below are vegan and non-vegan ways to increase the protein in these quinoa veggie bowls. Cooking liquid: Boil your quinoa in bone broth to boost its protein content. Meat: Add chicken, shrimp, or meatballs. Vegetarian protein: Use tofu or plant-based sausage. Dressing: Whisk some tahini into the lemon vinaigrette. Nuts and seeds: Garnish with pistachios, pecans, hemp hearts, or sunflower seeds. What to Serve with Vegan Quinoa Bowls This bowl is a meal in one and doesn’t need a side, but if you want to make this a multi-course meal, here’s some ideas: Storage Tips How to store: Keeping the quinoa, vegetables, and arugula in separate containers will keep everything fresher for longer. However, if you’re taking them with you on the go, it’s fine to refrigerate the veggies and quinoa in one container, and the arugula in another. Refrigerator: The quinoa and roasted vegetables will last 4 days in the fridge. Reheat in the microwave until it’s warm. Then, stir in the arugula. It’s also fine if you’d rather eat the leftovers cold or at room temperature. More Vegan Bowl Recipes You’ll Love Prep: 20 minutes mins Cook: 25 minutes mins Total: 45 minutes mins Yield: 2 servings Serving Size: 1 cup quinoa, 1 cup arugula and about 2 ½ cups veggies + 2 TB vinaigrette Cook Mode Preheat oven to 400°F. In a small bowl combine nutritional yeast, garlic powder, onion powder, smoked paprika and 1 ¼ teaspoons salt. Place the veggies and sliced shallots, except for the chopped shallots and edamame, on a large sheet pan and spray generously with olive oil, add the spice mixture and toss well, spraying with more oil as needed. Roasting for 25 minutes, until the vegetables are tender and cooked through….

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