Crispy Chicken Milanese

Name: Crispy Chicken Milanese with Warm Potato-Scallion Salad & Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 12 oz Potato; 2 tbsp Sour Cream; 1 1/2 oz Italian Dressing; 1 clove Garlic; 1 tbsp Italian Seasoning; 2 tbsp Mayonnaise; 12 oz Chicken Cutlets; 1/2 cup Breadcrumbs; 2 unit Scallions; 1 tsp Dijon Mustard; tsp Black Pepper, tsp; 5 tsp Olive Oil, tsp; 4 tsp Salt, tsp; 2 tbsp Cooking Oil, tbsp

with Warm Potato-Scallion Salad & Green Beans

By Recipe0 System

What’s for dinner? Milanese, please! This surprisingly simple cooking method calls for coating thin pieces of meat (chicken, in this case) in Italian-seasoned breadcrumbs, then frying until tender and golden. A tangy potato salad makes a hearty side, while a homemade garlic aioli stars in a creamy drizzle over chicken and steamed green beans. Weekend-worthy, while still weeknight-friendly, you’ll whip this meal up with Milan-ease!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
12 oz Potato
2 tbsp Sour Cream
1 1/2 oz Italian Dressing
1 clove Garlic
1 tbsp Italian Seasoning
2 tbsp Mayonnaise
12 oz Chicken Cutlets
1/2 cup Breadcrumbs
2 unit Scallions
1 tsp Dijon Mustard
tsp Black Pepper, tsp
5 tsp Olive Oil, tsp
4 tsp Salt, tsp
2 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce (except green beans).

Dice potatoes into 1-inch pieces. Trim and mince scallions. Peel and mince garlic.
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until almost tender, 10-12 minutes. Drain and return to pot.
3

While potatoes cook, in a shallow dish, combine panko, Italian Seasoning, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper.

Pat chicken* dry with paper towels and place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper.

Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.
4

Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.

AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more.
5

Meanwhile, in a small microwave-safe bowl, combine minced garlic, 2 tsp Italian dressing (4 tsp for 4 servings; you’ll use the rest later), and 2 tsp olive oil (4 tsp for 4). Cover with plastic wrap and microwave for 25 seconds (microwave 35 seconds for 4).

Let cool to room temperature, then stir in mayonnaise. Add water 1 tsp at a time until it reaches drizzling consistency. Season with salt and pepper.
6

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave, no problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

Transfer to a medium bowl, then toss with a drizzle of olive oil. Season with a pinch of salt and pepper.
7

To the pot with potatoes, add scallions, half the mustard (all for 4 servings), remaining Italian dressing, a large drizzle of olive oil, and a pinch of salt and pepper; toss until just combined.

Divide chicken, green beans, and potato salad between plates. Drizzle chicken with aioli and serve.

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