Chicken Milanese & Lemon-Caper Sauce with Pizzeria Salad
Craft

Chicken Milanese & Lemon-Caper Sauce

with Pizzeria Salad

55 MIN
+$6.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This indulgent meal stars tender chicken—pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped with a bright, buttery lemon and caper sauce. You'll serve it alongside our take on creamy, crunchy pizzeria-style salad for a delicious contrast of textures.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chicken Milanese & Lemon-Caper Sauce with Pizzeria Salad
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • 1 Romaine Lettuce Heart
  • 4 oz Fresh Mozzarella Cheese
  • 2 Tbsps All-Purpose Flour
  • ½ cup Panko Breadcrumbs
  • 2½ Tbsps Chicken Demi-Glace
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Grape Tomatoes
  • 1 Shallot
  • 1 Lemon
  • 1 oz Salted Butter
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • 2 Tbsps Mayonnaise
  • 1 oz Pitted Castelvetrano Olives
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the shallot. Roughly chop the parsley leaves and stems. Thinly slice the lettuce. Quarter and deseed the lemon. Small dice the mozzarella. Halve the tomatoes. Roughly chop the olives. In a large bowl, combine the mayonnaise, oregano, the juice of 2 lemon wedges, and a drizzle of olive oil. Add the diced mozzarella, halved tomatoes, and chopped olives; season with salt and pepper. Stir to combine; set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Bread the chicken
2 Bread the chicken

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Add the parmesan to the plate of seasoned breadcrumbs; stir to combine. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. 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 any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

Cook the chicken
3 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce
4 Make the pan sauce

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the diced shallot and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the demi-glace (carefully, as the liquid may splatter), the juice of the remaining lemon wedges, and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat and stir in the chopped parsley; season with salt and pepper.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated mozzarella and tomatoes, add the sliced lettuce; season with salt and pepper. Toss to combine. Serve the cooked chicken with the lemon-caper sauce. Serve the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the shallot. Roughly chop the parsley leaves and stems. Thinly slice the lettuce. Quarter and deseed the lemon. Small dice the mozzarella. Halve the tomatoes. Roughly chop the olives. In a large bowl, combine the mayonnaise, oregano, the juice of 2 lemon wedges, and a drizzle of olive oil. Add the diced mozzarella, halved tomatoes, and chopped olives; season with salt and pepper. Stir to combine; set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Bread the chicken

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Add the parmesan to the plate of seasoned breadcrumbs; stir to combine. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. 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 any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

Bread the chicken
Cook the chicken
3 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the pan sauce

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the diced shallot and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the demi-glace (carefully, as the liquid may splatter), the juice of the remaining lemon wedges, and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat and stir in the chopped parsley; season with salt and pepper.

Make the pan sauce
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated mozzarella and tomatoes, add the sliced lettuce; season with salt and pepper. Toss to combine. Serve the cooked chicken with the lemon-caper sauce. Serve the salad on the side. Enjoy!

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