Chicken Milanese with Arugula, Potato & Radish Salad

Chicken Milanese

with Arugula, Potato & Radish Salad

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Roast the potatoes:
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.

Bread the chicken:
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).

Cook the chicken:
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.

Make the dressing:
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.

Make the salad & plate your dish:
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

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.

Roast the potatoes:
Bread the chicken:
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.

Cook the chicken:
Make the dressing:
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!

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