Argentinean-Style Chicken Milanese Sandwiches
with Lemony Green Salad
- Milk
- Wheat
- Eggs
- Soy
Chicken cutlets are pounded thin, coated in tangy sour cream and light, airy panko breadcrumbs, then shallow-fried until golden and crispy. The fried cutlets are glazed with citrus garlic sauce and tucked into buttery toasted baguettes with fresh lettuce leaves and juicy tomato rounds. On the side, a lemony green salad adds vibrant contrast to this satisfying sandwich dinner.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 ounce
Citrus Garlic Sauce
1 unit
Baby Lettuce
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Lemon
2 tablespoon
Mayonnaise
(Contains: Eggs)
24 ounce
Chicken Cutlets
1 unit
Tomato
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.
Trim and discard root end from lettuce; reserve two leaves (four leaves for 4), then chop remaining lettuce into bite-size pieces. Thinly slice tomato into rounds. Quarter lemon.
Place 2 TBSP butter (4 TBSP for 4) in a small bowl; bring to room temperature.
In a shallow bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings).
Place panko in a separate shallow bowl.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper.
Working one piece at a time, dip chicken into sour cream mixture until fully coated on both sides. Let excess drip off, then press chicken into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 4-6 minutes per side. (For 4 servings, work in batches.) TIP: Lower heat if chicken begins to brown too quickly.
Transfer to a foil-lined baking sheet; spread with citrus garlic sauce. Bake on top rack until glaze starts to bubble, 3-5 minutes.
Meanwhile, halve baguettes lengthwise. Spread softened butter onto cut sides. Place, cut sides up, on a second baking sheet.
Toast on middle rack until golden, 2-3 minutes.
Once chicken is glazed and bread is toasted, place baguettes on a clean work surface; spread bottoms evenly with mayonnaise. Top with chicken and sauce, lettuce leaves, and as many tomato rounds as you like.
In a large bowl, whisk together 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, salt, and pepper.
Add chopped lettuce and any remaining tomato rounds to bowl with dressing. Toss to thoroughly coat.
Halve sandwiches on a diagonal.
Divide sandwiches and salad between plates and serve with remaining lemon wedges on the side.
