Crispy Chicken Milanese
- Wheat
- Milk
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.
Ingredients
4 ounce
Heirloom Grape Tomatoes
1 unit
Shallot
1 unit
Lemon
1 unit
Yellow Squash
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Chicken Breasts
1 teaspoon
Italian Seasoning
4 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
Not included in your delivery
5 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes lengthwise. Halve, peel, and finely chop shallot until you have 1 TBSP. Halve lemon. Cut one half into wedges. Slice squash crosswise into ¼-inch-thick rounds. Place panko in a shallow dish.
Toss squash, a drizzle of olive oil and a pinch of salt and pepper** on a baking sheet. Roast in oven until lightly browned, 10-15 minutes, flipping halfway through.
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 other breast. 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.
Heat a large drizzle of 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
Place shallot, juice from one lemon half, and a large drizzle of olive oil in a large bowl. Whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to coat in dressing.
Thinly slice chicken. Divide salad between plates. Top with squash and chicken. Serve with lemon wedges to the side for squeezing over.
