Cheesy Prosciutto Chicken Milanese
with Blistered Tomato Arugula Salad & Balsamic Glaze
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
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 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 immeditately 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 Dec 2025- 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; consider air frying or baking for easier cleanup and healthier results.
- Suggestions: Crisp the prosciutto before topping the chicken for added texture. Try adding extra Tuscan spice for more flavor.
- Portions: A few wanted more salad greens to balance the rich chicken; consider adding extra arugula or other veggies.
- Tomatoes: Some preferred fresh tomatoes in the salad; if blistering, drain well to prevent sogginess.
