Crispy Chicken Milanese
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Crispy Chicken Milanese

Crispy Chicken Milanese

with Yellow Squash and Arugula

The secret to flawless chicken Milanese is butterflying—that means splitting the breasts into cutlets so that you not only have more surface area for the crispy breadcrumbs to adhere to, but also a thinner piece of meat that cooks quickly in the pan. All that deliciousness is best with an easy breezy side—in this case, a lemony arugula salad with slices of succulent yellow squash.


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

Total Time30 minutes
Prep Time


/ serving 4 people

8 ounce

Heirloom Grape Tomatoes

1 unit


2 unit


2 unit

Yellow Squash

1 cup

Panko Breadcrumbs

(Contains Wheat)

24 ounce

Chicken Breasts

2 teaspoon

Italian Seasoning

8 tablespoon

Sour Cream

(Contains Milk)

4 ounce



Nutrition Values

/ per serving
Energy (kJ)1946 kJ
Calories465 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate31 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Cholesterol0 mg
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


Preheat and Prep

Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes lengthwise. Halve, peel, and finely chop shallot until you have 2 TBSP. Halve one lemon. Cut other lemon into wedges. Slice squash crosswise into ¼-inch-thick rounds. Place panko in a shallow dish.

Roast Squash

Toss squash, a large drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until lightly browned, 20-25 minutes, flipping halfway through.

Butterfly Chicken

With your hand on one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through. Repeat with remaining chicken. Open each up and season all over with salt, pepper, and Italian seasoning. Brush with sour cream, then press into panko in dish to coat all over.

Cook Chicken

Heat 4 tsp olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. TIP: If your pan isn’t large enough to hold all of the chicken, heat up a second pan.

Toss the salad

Place shallot, juice from one lemon, and 4 tsp olive oil in a large bowl. Whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to coat in dressing.

Plate and Serve

Thinly slice chicken. Divide salad between plates. Top with squash and chicken. Serve with lemon wedges to the side for squeezing over.