We throughly enjoyed the first breaded chicken dish that Plated sent us, so we were quite excited to try this spin on Chicken Milanese.
Items in the box:
- 3 oz baby arugula
- 6 oz grape tomatoes
- 3 tbsp Dijon mustard, divided
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 2 boneless skinless chicken breasts
- 1 packet mayo
- 2 tbsp honey
- 1/8 tsp cayenne pepper
1| Prepare Ingredients and Make Dressing… Rinse arugula. Rinse tomatoes and halve. In a large bowl (big enough for your salad,) whisk together 1 tbsp mustard, half of apple cider vinegar, 1 tbsp EVOO, salt and pepper if desired until thick. Set aside until ready to serve.
2| Prepare Chicken… Add flour to a large plate and season with salt and pepper. In a large shallow bowl, whisk 1 egg. Add breadcrumbs to a separate large plate. Pat chicken dry with paper towel. Place between 2 large pieces plastic wrap and using a meat mallet or heavy pan, pound to 1/4 inch thickness.
3| Dredge Chicken… Season chicken with salt and pepper. Dredge in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
4| Cook Chicken… Heat 3 tbsp EVOO in a large nonstick pan over medium heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain.
5| Make Honey Mustard… While chicken cooks, in a small bowl, whisk together mayo, honey, remaining mustard, remaining apple cider vinegar, and as much cayenne pepper as desired. (We omitted.) Season with salt.
6| Plate Chicken Milanese… Add arugula and tomatoes to bowl with dressing and toss to coat. Divide arugula salad. Serve with Chicken Milanese and honey mustard (for dipping.)
While our grill pan was not working with us on giving our breaded chicken and even browning, we thought the meal turned out pretty delicious anyway.