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.
Ingredients
12 ounce
Chicken Breasts
4 ounce
Heirloom Grape Tomatoes
1 unit
Shallot
1 unit
Yellow Squash
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Italian Seasoning
2 ounce
Arugula
Not included in your delivery
unit
Salt
unit
Pepper
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
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.
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.
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!
