Crispy Chicken Milanese
with Roasted Butternut Squash and Tomatoes
The secret to perfect chicken Milanese is butterflying the meat. Not only does this technique reduce cook time, but it also allows the panko and sour cream breading to coat a larger surface area. Try not to slice all the way through the chicken breast, but if you do, don’t sweat it! We promise it will be just as delicious!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Breasts
8 ounce
Heirloom Grape Tomatoes
1 unit
Shallot
24 ounce
Butternut Squash
1 unit
Lemon
1 cup
Panko Breadcrumbs
(Contains Wheat)
8 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Italian Seasoning
8 ounce
Mixed Greens
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Take butter out of fridge and bring to room temperature. Halve tomatoes. Halve, peel, and finely chop 2 TBSP shallots. Halve lemon. Cut one half into wedges. Toss butternut squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast about 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.
Place your hand on top of a chicken breast, and slice into middle of meat (parallel to cutting board). Open chicken up like a book. Repeat with other chicken breasts.
Coat the chicken: Place panko in a shallow dish. Season each chicken breast with Italian seasoning, salt, and pepper. Coat each breast with sour cream, and place into panko to cover on all sides.
Heat a large drizzle of olive oil and 2 TBSP butter in a large pan over medium-high heat. Working in batches, add chicken to pan. Cook until no longer pink in the middle, 3-4 minutes per side.
In a large bowl, combine chopped shallots, juice of half a lemon, and a large drizzle of olive oil. Season with salt and pepper. Toss with spring mix and tomatoes.
Plate and serve: Plate salad and top with roasted squash. Thinly slice chicken, place on top, and finish with a squeeze of lemon. Enjoy!
