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Chicken Milanese
with Summer Corn, Tomato & Cucumber Salad
30 minWellness at Blue Apron
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2 Servings
- Est. 700 Cals/serving
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Chicken Milanese, a classic Italian dish named for the city of Milan, consists of a thinly-sliced, breaded and lightly-fried cutlet. During summer in Italy, it’s traditionally served under an array of seasonal vegetables. In our spin featuring American summer produce, we’re serving the vegetables in a tangy side salad featuring colorful cherry tomatoes, fresh corn and opal basil. The result—crispy, golden-brown chicken paired with the incredible bounty of the season—is a simply delicious dinner.
Get Cooking
fresh
ingredients
Title
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2 Chicken Cutlets
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¾ cup Panko Breadcrumbs
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¼ lb Mixed Cherry Tomatoes
- 2 ears Corn
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2 oz Arugula
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1 Kirby Cucumber
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1 bunch Opal Basil
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2 Tbsps All-Purpose Flour
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¼ cup Dijon Mustard
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1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Halve the tomatoes. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. Pick the opal basil leaves off the stems; discard the stems. In a medium bowl, combine ¾ of the mustard and 3 tablespoons of water.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Transfer to a large bowl. Wipe out the pan.
3
Bread the chicken:
Place the flour and breadcrumbs into 2 separate medium bowls. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, completely coat the seasoned chicken in the flour (tapping off any excess), then dip in the mustard-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumbs (pressing down firmly). Transfer to a sheet pan (or plate).
4
Cook the chicken:
In the pan used to cook the corn, 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 3 to 5 minutes per side, or until golden brown and cooked through.
5
Make the vinaigrette:
While the chicken cooks, in a small bowl, combine the vinegar and remaining mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
6
Make the salad & plate your dish:
To the bowl of cooked corn, add the arugula, cucumber, tomatoes and half the opal basil; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Divide the cooked chicken and salad between 2 plates. Garnish with the remaining opal basil. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Halve the tomatoes. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. Pick the opal basil leaves off the stems; discard the stems. In a medium bowl, combine ¾ of the mustard and 3 tablespoons of water.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Transfer to a large bowl. Wipe out the pan.
3
Bread the chicken:
Place the flour and breadcrumbs into 2 separate medium bowls. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, completely coat the seasoned chicken in the flour (tapping off any excess), then dip in the mustard-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumbs (pressing down firmly). Transfer to a sheet pan (or plate).
4
Cook the chicken:
In the pan used to cook the corn, 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 3 to 5 minutes per side, or until golden brown and cooked through.
5
Make the vinaigrette:
While the chicken cooks, in a small bowl, combine the vinegar and remaining mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
6
Make the salad & plate your dish:
To the bowl of cooked corn, add the arugula, cucumber, tomatoes and half the opal basil; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Divide the cooked chicken and salad between 2 plates. Garnish with the remaining opal basil. Enjoy!
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