Crunchy Chicken Milanese
Crunchy Chicken Milanese with
Honey Mustard and Arugula
2 SERVINGS
30–40 MINUTES
INGREDIENTS 1/2 1/3 3 2 1/2 1 2 6 1/4 5
pint grape tomatoes Dijon mustard, divided tablespoons apple cider vinegar, divided boneless skinless chicken breasts cup flour cup panko breadcrumbs packets mayonnaise packets honey teaspoon ground cayenne pepper ounces baby arugula
YOU’LL NEED olive oil 1 egg kosher salt black pepper plastic wrap meat mallet (optional) 12" large nonstick pan
1. Prepare ingredients and make salad dressing
2. Pound chicken
3. Dredge chicken
Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness (see recipe tip). Season chicken all over with ½ teaspoon salt and black pepper as desired.
Place flour on a large plate and season with 1/8 teaspoon salt and black pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
4. Sear chicken
5. Make honey mustard
6. Plate chicken Milanese
Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2–4 minutes per side (see recipe tip). Transfer chicken to a paper towel–lined plate to drain.
In a small bowl, whisk together mayonnaise, honey (to save time, try using a pair of kitchen scissors to cut packets open together), remaining mustard, remaining apple cider vinegar, and ¼ teaspoon salt until smooth. Adding a little at a time and tasting as you go, whisk in cayenne pepper to reach your desired heat level (we suggest 1/8 teaspoon). Save remaining cayenne to spice up avocado toast.
Add arugula and tomatoes to bowl with dressing and toss to coat, then divide between serving plates. Transfer chicken Milanese to plates and serve with honey mustard for dipping. Enjoy!
More info on dietary restrictions at plated.me/allergens.
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Rinse tomatoes and halve. In a large bowl (big enough for the salad), whisk together 2 teaspoons mustard, half of apple cider vinegar, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Set aside until Step 6.
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did! Rub a little water on your work surface, under the bottom piece of plastic wrap, to keep it from moving around while you pound the chicken. If the chicken begins to darken too quickly, add more oil to the pan, 1 tablespoon at a time, as needed. The chicken might have a slight odor as a natural reaction to its vacuum packing. USDA recommends cooking chicken to 165°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
Made with creamy, homemade(!) honey mustard and crispy chicken that’s panseared instead of deep-fried, this American-Italian mashup is the long-overdue update to fried chicken and dipping sauce you’ve been waiting for.
Honey Mustard and Arugula
2 SERVINGS
30–40 MINUTES
INGREDIENTS 1/2 1/3 3 2 1/2 1 2 6 1/4 5
pint grape tomatoes Dijon mustard, divided tablespoons apple cider vinegar, divided boneless skinless chicken breasts cup flour cup panko breadcrumbs packets mayonnaise packets honey teaspoon ground cayenne pepper ounces baby arugula
YOU’LL NEED olive oil 1 egg kosher salt black pepper plastic wrap meat mallet (optional) 12" large nonstick pan
1. Prepare ingredients and make salad dressing
2. Pound chicken
3. Dredge chicken
Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness (see recipe tip). Season chicken all over with ½ teaspoon salt and black pepper as desired.
Place flour on a large plate and season with 1/8 teaspoon salt and black pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
4. Sear chicken
5. Make honey mustard
6. Plate chicken Milanese
Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2–4 minutes per side (see recipe tip). Transfer chicken to a paper towel–lined plate to drain.
In a small bowl, whisk together mayonnaise, honey (to save time, try using a pair of kitchen scissors to cut packets open together), remaining mustard, remaining apple cider vinegar, and ¼ teaspoon salt until smooth. Adding a little at a time and tasting as you go, whisk in cayenne pepper to reach your desired heat level (we suggest 1/8 teaspoon). Save remaining cayenne to spice up avocado toast.
Add arugula and tomatoes to bowl with dressing and toss to coat, then divide between serving plates. Transfer chicken Milanese to plates and serve with honey mustard for dipping. Enjoy!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
Rinse tomatoes and halve. In a large bowl (big enough for the salad), whisk together 2 teaspoons mustard, half of apple cider vinegar, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Set aside until Step 6.
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did! Rub a little water on your work surface, under the bottom piece of plastic wrap, to keep it from moving around while you pound the chicken. If the chicken begins to darken too quickly, add more oil to the pan, 1 tablespoon at a time, as needed. The chicken might have a slight odor as a natural reaction to its vacuum packing. USDA recommends cooking chicken to 165°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
Made with creamy, homemade(!) honey mustard and crispy chicken that’s panseared instead of deep-fried, this American-Italian mashup is the long-overdue update to fried chicken and dipping sauce you’ve been waiting for.
