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Chicken Milanese

Chicken Milanese with Braised Escarole, White Beans, and Ricotta Salata

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There are many Italian cooking techniques we love, but alla Milanese is one of our absolute favorites. Protein—traditionally veal, but we’re using chicken here—is pounded very thin, then breaded and pan-fried until golden. We’ve added Parmesan cheese to the breading to up the ante of deliciousness, and serving the dish with another specialty from the boot-shaped country: braised escarole. Buon appetito!

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 670
  • Protein 58g
  • Total Carb 44g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white wine
    • 3 tablespoons
    • white wine
  • rice flour
    • 1/3 cup
    • rice flour
  • head escarole
    • 1
    • head escarole
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • unsalted butter
    • 2 packets
    • unsalted butter
  • gluten-free breadcrumbs
    • 1/4 cup
    • gluten-free breadcrumbs
  • parsley
    • 1/8 ounce
    • parsley
  • garlic
    • 3 cloves
    • garlic
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • ricotta salata
    • 2 ounces
    • ricotta salata
  • lemon
    • 1
    • lemon
  • white beans
    • 1 cup
    • white beans

What You’ll Need

  • eggs
  • kosher salt
  • olive oil
  • black pepper
  • 12" large pan with lid
  • plastic wrap
  • meat mallet (optional)
  • 10" medium nonstick pan


Milk, Tree Nuts, Peanuts, Soy, Egg

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse beans. Halve lemon and set aside 1 half for the next step; cut remainder into wedges for serving. Tear escarole leaves into bite-size pieces, discarding tough ribs and root end, then rinse thoroughly (it tends to hide a lot of dirt between its leaves!). Rinse parsley and roughly chop leaves, discarding stems. Thinly slice 2 garlic cloves; mince remainder.

  2. Braise escarole and beans

    Braise escarole and beans

    Heat butter in a large pan over medium-high heat. When butter is foamy, add sliced garlic and cook until golden and fragrant, about 1 minute. Add beans and cook, stirring, to warm through, 2-3 minutes. Add wine and escarole and cook to wilt greens, 3-5 minutes more. Squeeze over juice of ½ lemon and season with ¼ teaspoon salt and pepper as desired. Remove pan from heat. Cover to keep warm.

  3. Prepare breading

    Prepare breading

    Pour rice flour onto a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. On a separate large plate, stir together breadcrumbs, Parmesan, and minced garlic.

  4. Pound and bread chicken

    Pound and bread 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. Season chicken all over with ¼ teaspoon salt and pepper as desired. Dredge chicken in rice flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in Parmesan-garlic breadcrumbs, pressing to adhere.

  5. Cook chicken

    Cook chicken

    Heat 2 tablespoons olive oil in a medium 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. Transfer chicken to a paper towel–lined plate to drain.

  6. Plate chicken Milanese

    Plate chicken Milanese

    Divide braised escarole and white beans and chicken Milanese between serving plates. Crumble ricotta salata over top, garnish with parsley, and serve with lemon wedges for squeezing over. Buon appetito!

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