Parmesan-Crusted Chicken  with Kale Caesar Salad and Toasted Hazelnuts

Parmesan-Crusted Chicken

with Kale Caesar Salad and Toasted Hazelnuts

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

We’re updating the classic Caesar salad two ways. Instead of romaine lettuce, we’re using lacinato kale, a hearty, healthful and delicious Tuscan variety. To complement the crunchy chicken and creamy dressing, we’re also pickling celeriac (the large, edible root of a plant in the celery family) with honey and white wine vinegar. Pickling adds a kick to its earthy, fresh flavor, making it a zesty addition to this fine dining standard.

Get Cooking
fresh
ingredients
Parmesan-Crusted Chicken  with Kale Caesar Salad and Toasted Hazelnuts
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 cup Low-Fat Milk
  • 1 bunch Lacinato Kale
  • 1 Celeriac Root
  • 1 clove Garlic
  • 1 Lemon
  • 3 Tbsps Hazelnuts
  • 1 Tbsp Honey
  • 1 Tbsp White Wine Vinegar
  • ½ cup Grated Parmesan Cheese
  • ½ cup Panko Breadcrumbs
  • ¼ cup All-Purpose Flour
  • ¼ cup Mayonnaise
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the kale stems; slice the leaves into ribbons. Peel and cut the celeriac into matchsticks. Place the celeriac in a bowl with the white wine vinegar and honey. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter the lemon and remove the seeds.

Pound & bread the chicken:
2 Pound & bread the chicken:

Cover each chicken breast with a sheet of plastic wrap (or place in a plastic bag). Using a flat mallet or heavy skillet, pound the chicken to about a ½-inch thickness. Place the milk, flour and panko breadcrumbs into 3 separate dishes. Add half the Parmesan cheese to the panko and mix well. Working one at a time, completely cover each chicken breast with a layer of flour (shaking off the excess), then milk (letting the excess drip off), then the panko-Parmesan mixture. Transfer the coated breasts to a plate.

Cook the chicken:
3 Cook the chicken:

In a large pan, heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate. Season immediately with salt and pepper.

Toast the hazelnuts:
4 Toast the hazelnuts:

Place the hazelnuts on a sheet pan and toast in the oven 3 to 5 minutes, or until lightly browned and fragrant. Place the toasted hazelnuts in a clean kitchen towel. Fold the towel over the nuts and vigorously rub with the towel to remove the skins. Discard the skins and roughly chop the hazelnuts.

Make the dressing:
5 Make the dressing:

In a small bowl, combine the mayonnaise, garlic paste, the juice of all 4 lemon wedges and half the remaining Parmesan cheese. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

When cool enough to handle, chop the chicken into bite-sized pieces. In a large bowl, combine the chopped chicken, kale, remaining Parmesan cheese, pickled celeriac and toasted hazelnuts. Add enough of the dressing to coat the salad(you may have extra dressing); gently toss to mix and season with salt and pepper to taste. Divide the salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the kale stems; slice the leaves into ribbons. Peel and cut the celeriac into matchsticks. Place the celeriac in a bowl with the white wine vinegar and honey. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter the lemon and remove the seeds.

2 Pound & bread the chicken:

Cover each chicken breast with a sheet of plastic wrap (or place in a plastic bag). Using a flat mallet or heavy skillet, pound the chicken to about a ½-inch thickness. Place the milk, flour and panko breadcrumbs into 3 separate dishes. Add half the Parmesan cheese to the panko and mix well. Working one at a time, completely cover each chicken breast with a layer of flour (shaking off the excess), then milk (letting the excess drip off), then the panko-Parmesan mixture. Transfer the coated breasts to a plate.

Pound & bread the chicken:
Cook the chicken:
3 Cook the chicken:

In a large pan, heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate. Season immediately with salt and pepper.

4 Toast the hazelnuts:

Place the hazelnuts on a sheet pan and toast in the oven 3 to 5 minutes, or until lightly browned and fragrant. Place the toasted hazelnuts in a clean kitchen towel. Fold the towel over the nuts and vigorously rub with the towel to remove the skins. Discard the skins and roughly chop the hazelnuts.

Toast the hazelnuts:
Make the dressing:
5 Make the dressing:

In a small bowl, combine the mayonnaise, garlic paste, the juice of all 4 lemon wedges and half the remaining Parmesan cheese. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.

6 Make the salad & plate your dish:

When cool enough to handle, chop the chicken into bite-sized pieces. In a large bowl, combine the chopped chicken, kale, remaining Parmesan cheese, pickled celeriac and toasted hazelnuts. Add enough of the dressing to coat the salad(you may have extra dressing); gently toss to mix and season with salt and pepper to taste. Divide the salad between 2 dishes. Enjoy!

Make the salad & plate your dish: