HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Milanese With Crispy Potatoes, Mixed Greens, And Creamy Lemon Chive Dressing
Chicken Milanese with Crispy Potatoes, Mixed Greens, and Creamy Lemon-Chive Dressing

Chicken Milanese with Crispy Potatoes, Mixed Greens, and Creamy Lemon-Chive Dressing

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Lemon and garlic are the perfect flavor duo in this crispy chicken Milanese. For a light yet hearty meal, we’re serving it alongside crispy roasted potatoes and a bright side salad.


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

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

¼ ounce


1 teaspoon

Garlic Powder

1 unit


12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs


2 ounce

Sour Cream


2 ounce


Not included in your delivery

4 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2221.704 kJ
Calories531 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber7 g
Protein47 g
Sodium209 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Baking Dish
Plastic Wrap
Rolling Pin
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep and roast the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges. Mince the chives. Zest and halve the lemon. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.


Place the panko in a shallow dish with a pinch of salt and pepper. In a medium bowl, combine the lemon zest, garlic powder, 2 tablespoons sour cream, and a pinch of salt and pepper.


Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and pound with a rolling pin, mallet, or a heavy-bottomed pan until ½-inch thick. Season with salt and pepper, then toss each breast with the sour cream mixture to coat. Press the chicken into the panko mixture to adhere on both sides.


Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the chicken to the pan and cook 3-4 minutes per side, until golden brown and cooked through. HINT: If you need to work in batches, you can reheat the cooked chicken in the oven before serving.


Make the dressing: In a small bowl, whisk together 1 tablespoon sour cream, 1 tablespoon chives, a squeeze of lemon (about 2 teaspoons) and a large drizzle of olive oil. Season with salt and pepper.


Plate: Toss the arugula with just enough dressing to coat and serve alongside the chicken Milanese and crispy potatoes. Sprinkle with the remaining chives and enjoy!