Chicken Milanese with Pizzeria Salad

Chicken Milanese with Pizzeria Salad
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary
This indulgent dish stars tender chicken—pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped in classic style with a take on creamy, crunchy pizzeria-style salad for a delicious contrast of textures in each bite.
  • Prep time
    20 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 piece chicken with about 2 cups salad
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 piece chicken with about 2 cups salad
  • Amount per serving Calories 580

  • Total Fat 30g
    • Saturated Fat 5g
    • Trans Fat 0g
  • Cholesterol 200mg
  • Sodium 480mg
  • Total Carbohydrate 32g
    • Dietary Fiber 6g
    • Total Sugars 5g
    • Added Sugars 1g
  • Protein 47g
  • Potassium 1180mg
Ingredients

Ingredients

  • romaine lettuce
    2 hearts
  • grape tomatoes
    1/2 lbs
  • roasted red peppers
    1 oz
  • castelvetrano olives
    1 oz
  • persian cucumber
    2
  • Grana Padano cheese
    3/4 oz
  • boneless, skinless chicken breasts
    4 (6-oz) breasts
  • flour
    1/2 cup
  • panko bread crumbs
    1 1/4 cup
  • egg
    1
  • water
    2 tbsp
  • olive oil (divided use)
    3 tbsp
  • mayonnaise
    1/4 cup
  • sherry vinegar
    2 tbsp
  • dried oregano
    1 tsp
Directions

Directions

  1. Prepare the ingredients: Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater.

    <b>Prepare the ingredients:</b> Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. 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 (optional) and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt (optional) and pepper. Crack the egg into a large bowl; add 2 tablespoons of water and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping 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.

    <b>Pound & bread the chicken: </b> 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 (optional) and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt (optional) and pepper. Crack the egg into a large bowl; add 2 tablespoons of water and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping 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 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a separate, paper towel-lined plate; immediately season with salt.
    *An instant-read thermometer should register 165°F.

    <b>Cook the chicken: </b>In a large pan (nonstick,
if you have one), heat 2 tablespoons of olive oil
on medium until hot. Working in batches if
necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a separate, paper towel-lined plate; immediately season with salt. <br> <i>*An instant-read thermometer should register 165°F.</i>
  4. Make the dressing: Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt (optional) and pepper.

    <b>Make the dressing: </b>Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and
1 tablespoon of olive oil. Season with salt (optional) and pepper.
  5. Make the salad & serve your dish: Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!

    <b>Make the salad & serve your dish: </b>Just before serving, add
the dressing to the bowl of prepared vegetables;
toss to coat. Serve the cooked chicken topped with the salad.
Garnish with the grated cheese. Enjoy!
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