Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Milanese

with Summer Corn, Tomato & Cucumber Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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: