Chicken Milanese

with Pizzeria Salad

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. This indulgent dish stars juicy chicken thighs, which are pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped in classic style with a take on Chef Christian’s creamy, crunchy pizzeria salad for a delicious contrast of textures in each bite.

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fresh
ingredients
Chicken Milanese with Pizzeria Salad
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Pasture-Raised Egg
  • 2 Romaine Lettuce Hearts
  • ½ lb Grape Tomatoes
  • 2 Persian Cucumbers
  • 1¼ cups Panko Breadcrumbs
  • ½ cup All-Purpose Flour
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Castelvetrano Olives
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Mayonnaise
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits; discard the pits, then roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Grate the cheese on the small side of a box grater. 

Pound & bread the chicken:
2 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 and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; add 2 tablespoons of water. Season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking 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:
3 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary, add the breaded chicken in an even layer. Cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

Make the dressing:
4 Make the dressing:

Meanwhile, in a small bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. 

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

Just before serving, to the bowl of prepared vegetables, add the dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the dressed salad. Garnish with the grated cheese. Enjoy!

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits; discard the pits, then roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Grate the cheese on the small side of a box grater. 

2 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 and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; add 2 tablespoons of water. Season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking 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.

Pound & 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. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary, add the breaded chicken in an even layer. Cook 6 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

4 Make the dressing:

Meanwhile, in a small bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. 

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

Just before serving, to the bowl of prepared vegetables, add the dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the dressed salad. Garnish with the grated cheese. Enjoy!