Crispy Chicken Milanese

Name: Crispy Chicken Milanese with Yellow Squash and Arugula
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Heirloom Grape Tomatoes; 1 unit Shallot; 1 unit Lemon; 2 unit Yellow Squash; 1 cup Panko Breadcrumbs; 24 ounce Chicken Breasts; 2 teaspoon Italian Seasoning; 8 tablespoon Sour Cream; 4 ounce Arugula; 10 teaspoon Olive Oil; unit Salt; unit Black Pepper

with Yellow Squash and Arugula

Recipe Development TeamPublished on June 02, 2017

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

8 ounce

Heirloom Grape Tomatoes

1 unit

Shallot

1 unit

Lemon

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

Arugula

Not included in your delivery

10 teaspoon

Olive Oil

unit

Salt

unit

Black Pepper

Nutrition Values

/ per serving

Energy (kJ)1799 kJ

Calories430 kcal

Fat14 g

Saturated Fat4 g

Carbohydrate33 g

Sugar9 g

Dietary Fiber6 g

Protein47 g

Cholesterol120 mg

Sodium200 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.

Utensils

•Cutting Board

•Small Bowl

•Baking Sheet

•Large Pan

•Large Bowl

Instructions

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.

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.

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.

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.

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.

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