Chicken Milanese with Summer Corn, Tomato & Cucumber Salad

Chicken Milanese

with Summer Corn, Tomato & Cucumber Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken Milanese with Summer Corn, Tomato & Cucumber Salad
Title
  • 2 Chicken Cutlets
  • ¾ cup Panko Breadcrumbs
  • ¼ lb Mixed Cherry Tomatoes
  • 2 ears Corn
  • 2 oz Arugula
  • 1 Kirby Cucumber
  • 1 bunch Opal Basil
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients:
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.

Cook the corn:
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.

Bread the chicken:
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).

Cook the chicken:
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.

Make the vinaigrette:
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.

Make the salad & plate your dish:
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!

Tips from Home Chefs

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.

Bread the chicken:
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.

Cook the chicken:
Make the vinaigrette:
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!

Make the salad & plate your dish:
Browse Steps
1 of 6