Cheesy Prosciutto Chicken Milanese
with Blistered Tomato Arugula Salad & Balsamic Glaze
- Milk
- Wheat
These chicken cutlets are pounded thin, brushed with sour cream, and coated in a light panko breading. After they're fried to crisp perfection, they get topped with melty mozzarella and prosciutto. All this rich deliciousness is balanced with a tangy, peppery arugula salad tossed with juicy heirloom grape tomatoes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
½ cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Heirloom Grape Tomatoes
2 ounce
Prosciutto
12 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
5 teaspoon
Balsamic Glaze
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.
-
Thinly slice mozzarella.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
In a shallow bowl, combine panko, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), a pinch of salt, and pepper. (Save remaining Tuscan Heat Spice for another use.)
-
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with salt and pepper.
-
Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.
-
Heat a ⅓-inch layer of oil in pan used for tomatoes over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown to quickly.) Transfer to a paper-towel-lined plate.
-
Top chicken with mozzarella slices; transfer to a baking sheet. Bake on top rack until cheese is melted and bubbly, 3-5 minutes.
-
While chicken bakes, in a large bowl, combine arugula, tomatoes, 1 TBSP balsamic glaze (2 TBSP for 4 servings), and a small drizzle of olive oil. Taste and season with salt and pepper; toss to combine.
-
Divide chicken and arugula salad between plates. Tear prosciutto into bite-size pieces and arrange over chicken. Drizzle chicken with remaining balsamic glaze if you like. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of crispy chicken, melty mozzarella, and prosciutto, balanced by the tangy balsamic salad 🍲.
- Ease of prep: Some found frying the chicken messy and time-consuming; consider baking or air frying for an easier alternative.
- Suggestions: Try crisping the prosciutto on top of the chicken for added texture; consider adding nuts to the salad for crunch.
- Portions: A few wanted more salad greens to balance the rich chicken; consider adding extra arugula if desired.
- Leftovers: The chicken reheats well with melty cheese, but the arugula salad doesn't keep as leftovers.
Reviews from our home cooks
Added garlic to the tomatoes and the granulated panko, used the entire pack of seasoning not just the amount and it tasted great. Mom: was a bit meaty toward the end which made it filling, freshness of salad compliments the richness of cheesy meat. Diane: was filling with all the meat, arugula was good (has a previous recipe that was bitter), this is the perfect balance of salty and sweet, accidentally ate the entire cutlet cause it was so good, savory of tuscan seasoning paired well with sweet of balsamic. Alex: loved the balsamic vinegar, really filling even with the salad which was a pleasant surprise, loved the flavor of the meat and with balsamic over everything, would love to have less fat if possible.
I lightly sautéed the prosciutto, put it on the chicken then the mozzarella, then more on top when it was done. I tend to not like fresh prosciutto so I changed it up a bit. It was delicious! The salad was good too, although the tomatoes were a bit too big and threw the ratio off a bit. I added fresh shaved Parmesan to the salad as well. This recipe is a winner! I always change up a few things when needed.
Restaurant quality. Chicken was tender and the salad was very fresh. Quite impressed by the size and freshness of the cherry tomatoes.
Chicken was crispy and juicy, the mozzarella & prosciutto combo on top was amazing, and of course the salad was a nice tart pairing!
Very good! We added additional Tuscan spice on top of the mozzarella before placing in oven. Then after mozzarella is slightly melted we added the prosciutto, allowing it to cook about 2 minutes before serving.
This tasted great, but it was a huge pain and dirtied up a lot of stuff. The blistered tomatoes also made the salad very soggy. They either should've been left raw or needed to be drained and patted dry thoroughly before adding to the salad.
Tasty. The mix of cheese, chicken & prosciutto is nice. It was good as leftovers too. The salad is nice but could use another few ingredients.
Loved this recipe! We need more options like this that come with an elevated salad rather than rice for our carb conscious consumers.
First recipe we have tried from Hello Fresh. Did not think I liked the arugula when I taste tested it while the chicken finished cooking but when paired with the chicken, it was the perfect balance. My husband also enjoyed it and said I can order this one again. Excited for some new ideas and like that we can cook as new empty nesters without leftovers for a week.
Loved the chicken, but the salad was very small to be the only side. I added some I had on hand already. Love the Balsamic glaze and wish I could buy a whole bottle of the stuff. Ingredients were high quality.
