HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chicken Milanese
Crispy Chicken Milanese

Crispy Chicken Milanese

with Yellow Squash and Arugula

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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.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 ounce

Heirloom Grape Tomatoes

1 unit


1 unit


2 unit

Yellow Squash

1 cup

Panko Breadcrumbs


24 ounce

Chicken Breasts

2 teaspoon

Italian Seasoning

8 tablespoon

Sour Cream


4 ounce


Not included in your delivery

10 teaspoon

Olive Oil


Kosher Salt


Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Cutting Board
Small Bowl
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.