Chicken Milanese with Cucumber-Arugula Salad

COOK TIME - 30-40min
2 SERVINGS

The key to a truly fantastic chicken Milanese is pounding evenly to make thin cutlets that cook quickly. 

Peppery arugula is the classic partner for the lightly fried cutlets; we’ve mixed in sliced cucumbers, carrots & a lemon-dill vinaigrette for extra brightness. And, for a bit more flavour & fun, we serve the crisp chicken with a creamy Dijon dip.

Nutrition PER SERVING
Calories 800 kcal
Fat 47.0 g
Protein 49.0 g
Carbohydrate 42.0 g
Sodium 890 mg

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 4 oz
    arugula
  • 2 oz
    carrot
  • 2 oz
    Dijon mustard
  • 2 oz
    lemon dill vinaigrette
  • 2 oz
    mayo
  • 1⁄2 pcs
    lemon
  • 10 oz
    seasoned panko
  • 2 oz
    cucumber
  • 4 oz
    flour
  • 1 pc
    egg

Not Included

Olive oil 

Salt & pepper

 

Kitchen Items Needed

Meat mallet (or heavy skillet)

Large skillet

Small bowl 

Medium bowl

Large bowl

Tongs

Paper towel lined plate

3 plates

Plastic wrap

Box grater

cook along

INSTRUCTIONS

Prep

Beat 1 large egg in a medium bowl with 1 tablespoon water; season with a pinch each of salt & pepper;

Empty flour on a plate, spreading out; 

Empty panko on another plate, spreading out;

Trim cucumber (peel if desired), then thinly slice;

Cut lemon into wedges;

Grate carrots.

1Pound Chicken

Pat chicken dry, then place each breast between two pieces of plastic wrap. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness. Season chicken all over with salt & pepper.

2Bread Chicken

Dredge chicken breasts in flour. Dip into egg, letting excess egg drip back into bowl, then dip chicken into panko, pressing to help panko adhere. Transfer to a plate.

3Fry Chicken

Heat ⅛ inch of olive oil in a large skillet over medium-high heat for a few minutes. Add chicken breasts (oil should sizzle vigorously when a pinch of flour is added) & cook until golden brown, 2–3 minutes. Flip & cook 1–2 minutes more, or until chicken is cooked through. Transfer chicken to a paper towel-lined plate. Season with salt & pepper.

4Make Dressing & Salad

In a small bowl, whisk to combine all of the mayonnaise and Dijon mustard and 2 teaspoons water. Season creamy Dijon to taste with salt & pepper.

Add arugula, cucumber & shredded carrot to large bowl. Toss with lemon dill vinaigrette. Set aside.

5To Serve

Divide chicken & salad on plates. Garnish lemon wedges, for squeezing over top. Pass creamy Dijon at the table, for dipping. Enjoy!