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

Crispy Chicken Milanese

with Warm Potato-Scallion Salad & Green Beans

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What’s for dinner? Milanese, please! This surprisingly simple cooking method calls for coating thin pieces of meat (chicken, in this case) in Italian-seasoned breadcrumbs, then frying until tender and golden. A tangy potato salad makes a hearty side, while a homemade garlic aioli stars in a creamy drizzle over chicken and steamed green beans. Weekend-worthy, while still weeknight-friendly, you’ll whip this meal up with Milan-ease!


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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 clove


½ cup

Panko Breadcrumbs


1 tablespoon

Italian Seasoning

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream


1.5 ounce

Italian Dressing


2 tablespoon



6 ounce

Green Beans

2 teaspoon

Dijon Mustard

Not included in your delivery



5 teaspoon

Olive Oil

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat51 g
Saturated Fat9 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium1170 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
Medium Pot
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry produce (except green beans). • Dice potatoes into 1-inch pieces. Trim and mince scallions. Peel and mince garlic.


• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until almost tender, 10-12 minutes. Drain and return to pot.


• While potatoes cook, in a shallow dish, combine panko, Italian Seasoning, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper. • Pat chicken* dry with paper towels and place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.


• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more.


• Meanwhile, in a small microwave-safe bowl, combine minced garlic, 2 tsp Italian dressing (4 tsp for 4 servings; you’ll use the rest later), and 2 tsp olive oil (4 tsp for 4). Cover with plastic wrap and microwave for 25 seconds (microwave 35 seconds for 4). • Let cool to room temperature, then stir in mayonnaise. Add water 1 tsp at a time until it reaches drizzling consistency. Season with salt and pepper.


• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave, no problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes. • Transfer to a medium bowl, then toss with a drizzle of olive oil. Season with a pinch of salt and pepper.


• To the pot with potatoes, add scallions, half the mustard (all for 4 servings), remaining Italian dressing, a large drizzle of olive oil, and a pinch of salt and pepper; toss until just combined. • Divide chicken, green beans, and potato salad between plates. Drizzle chicken with aioli and serve.