Chicken Milanese with Crispy Potatoes, Mixed Greens, and Creamy Lemon-Chive Dressing
Lemon and garlic are the perfect flavor duo in this crispy chicken Milanese. For a light yet hearty meal, we’re serving it alongside crispy roasted potatoes and a bright side salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
¼ ounce
Chives
1 teaspoon
Garlic Powder
1 unit
Lemon
12 ounce
Yukon Gold Potatoes
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 ounce
Sour Cream
(Contains Milk)
2 ounce
Arugula
Not included in your delivery
4 teaspoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep and roast the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges. Mince the chives. Zest and halve the lemon. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.
Place the panko in a shallow dish with a pinch of salt and pepper. In a medium bowl, combine the lemon zest, garlic powder, 2 tablespoons sour cream, and a pinch of salt and pepper.
Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and pound with a rolling pin, mallet, or a heavy-bottomed pan until ½-inch thick. Season with salt and pepper, then toss each breast with the sour cream mixture to coat. Press the chicken into the panko mixture to adhere on both sides.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the chicken to the pan and cook 3-4 minutes per side, until golden brown and cooked through. HINT: If you need to work in batches, you can reheat the cooked chicken in the oven before serving.
Make the dressing: In a small bowl, whisk together 1 tablespoon sour cream, 1 tablespoon chives, a squeeze of lemon (about 2 teaspoons) and a large drizzle of olive oil. Season with salt and pepper.
Plate: Toss the arugula with just enough dressing to coat and serve alongside the chicken Milanese and crispy potatoes. Sprinkle with the remaining chives and enjoy!
