Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Milanese
with Arugula, Potato & Radish Salad
25 MIN
4 Servings
From the Test Kitchen
Chicken milanese (or milanesa) is a fried, breaded cutlet with roots in Italian cuisine. But it’s especially popular in Latin America, where it can be found paired with any number of local and seasonal sides. (19th Century Italian immigrants likely shared the dish with the communities they joined.) In our version, we’re breading chicken with flour, egg and breadcrumbs, then pan-frying it to a gorgeous golden brown. On the side, we’re serving a warm salad of peppery arugula, roasted potatoes, radishes and a sour cream dressing, for the perfect piquant counterpoint.
Get Plans-
NutritionPER SERVING
-
Calories580 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 Farm Eggs
- 1 cup Panko Breadcrumbs
- 3 Radishes
- 2 oz Arugula
-
1 lb Yukon Gold Potatoes
- 1 Lemon
- 2 Tbsps Whole Grain Dijon Mustard
- 1 Tbsp Apple Cider Vinegar
- ¼ cup All-Purpose Flour
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Crack the eggs into a medium bowl; beat until smooth. Cut off and discard the ends of the radishes; very thinly slice the radishes into rounds. Quarter and deseed the lemon.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Bread the chicken:
While the potatoes roast, place the flour and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat both sides of the seasoned chicken in the flour (tapping off any excess), then in the eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere).
4
Cook the chicken:
While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Make the dressing:
While the chicken cooks, in a small bowl, combine the vinegar, mustard and sour cream; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the roasted potatoes, arugula and radishes; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra dressing). Toss to mix; season with salt and pepper to taste. Divide the salad and cooked chicken between 4 plates. Garnish with the lemon wedges. Serve with the remaining dressing on the side, if you’d like. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Crack the eggs into a medium bowl; beat until smooth. Cut off and discard the ends of the radishes; very thinly slice the radishes into rounds. Quarter and deseed the lemon.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Bread the chicken:
While the potatoes roast, place the flour and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat both sides of the seasoned chicken in the flour (tapping off any excess), then in the eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere).
4
Cook the chicken:
While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
5
Make the dressing:
While the chicken cooks, in a small bowl, combine the vinegar, mustard and sour cream; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the roasted potatoes, arugula and radishes; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra dressing). Toss to mix; season with salt and pepper to taste. Divide the salad and cooked chicken between 4 plates. Garnish with the lemon wedges. Serve with the remaining dressing on the side, if you’d like. Enjoy!
Tips from Home Chefs