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Chicken Milanese with Pizzeria Salad
20 min prep time
20 min cook time
4servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Chicken Milanese with Pizzeria Salad
This indulgent dish stars tender chicken—pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped in classic style with a take on creamy, crunchy pizzeria-style salad for a delicious contrast of textures in each bite.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
20 min prep time
20 min cook time
4servings
1 piece chicken with about 2 cups salad
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Step-By-Step Instructions:
- Prepare the ingredients: Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater.
- Pound & bread the chicken: Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt (optional) and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt (optional) and pepper. Crack the egg into a large bowl; add 2 tablespoons of water and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.
-
Cook the chicken: In a large pan (nonstick,
if you have one), heat 2 tablespoons of olive oil
on medium until hot. Working in batches if
necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a separate, paper towel-lined plate; immediately season with salt.
*An instant-read thermometer should register 165°F. - Make the dressing: Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt (optional) and pepper.
- Make the salad & serve your dish: Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!
Nutrition facts
4 Servings
-
Serving Size
1 piece chicken with about 2 cups salad
- Amount per serving Calories 580
-
Total Fat
30g
- Saturated Fat 5g
- Trans Fats 0g
- Cholesterol 200mg
- Sodium 480mg
-
Total Carbohydrate
32g
- Dietary Fiber 6g
- Total Sugars 5g
- Added Sugars 1g
- Protein 47g
- Potassium 1180mg
Ingredients
romaine lettuce
2 hearts
grape tomatoes
1/2 lbs
roasted red peppers
1 oz
castelvetrano olives
1 oz
persian cucumber
2
Grana Padano cheese
3/4 oz
boneless, skinless chicken breasts
4 (6-oz) breasts
flour
1/2 cup
panko bread crumbs
1 1/4 cup
egg
1
water
2 tbsp
olive oil (divided use)
3 tbsp
mayonnaise
1/4 cup
sherry vinegar
2 tbsp
dried oregano
1 tsp
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