Crispy Chicken Milanese
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Crispy Chicken Milanese

Crispy Chicken Milanese

with Roasted Summer Squash, Tomatoes, and Arugula

Panko breadcrumbs and sour cream are the secret to this crispy chicken Milanese. For a light, yet hearty meal, we’re serving it alongside sweet roasted squash and a bright side salad.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

4 ounce

Heirloom Grape Tomatoes

1 unit


1 unit

Yellow Squash

1 unit


½ cup

Panko Breadcrumbs

(Contains Wheat)

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Italian Seasoning

2 ounce


Not included in your delivery





5 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories465 kcal
Energy (kJ)1946 kJ
Fat19 g
Saturated Fat5 g
Carbohydrate31 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Sodium207 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Baking Dish
Large Pan
Large Bowl


Prep the ingredients

Wash and dry all produce. Preheat the oven to 425 degrees. Halve the tomatoes. Halve, peel, and finely chop 1 Tablespoon shallot. Halve the lemon and cut one half into wedges. Slice the squash into ¼-inch rounds. Toss the squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-15 minutes, flipping halfway through cooking, until golden brown.

Butterfly the chicken breasts

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open the chicken up like a book. Repeat with the remaining chicken breast.

Coat the chicken

Place the panko in a shallow dish. Season each chicken breast with Italian seasoning, salt, and pepper. Coat each breast with sour cream and place into the panko to coat on all sides.


Cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side, until cooked through.

Toss the salad

In a large bowl, combine the chopped shallot, the juice of half the lemon, and a large drizzle of olive oil. Season with salt and pepper. Toss in the arugula and tomatoes.


Plate and serve: Plate the arugula salad and top with the roasted squash. Thinly slice the chicken and serve on top with a lemon wedge for squeezing. Enjoy!