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Chicken Milanese
with Pizzeria Salad
40 MIN
4 Servings
From the Test Kitchen
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 pan-fried until delightfully golden brown, then topped with a take on Chef Christian’s creamy, crunchy pizzeria salad for a delicious contrast of textures in each bite.
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NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Make the salad & serve your dish:
Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!
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.
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.
5
Make the salad & serve your dish:
Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!
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