Past Recipes
Chicken Milanese

Chicken Milanese with Marsala, Kale, and Sun-Dried Tomatoes

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Crispy on the outside and tender on the inside, chicken Milanese is one of our favorite comfort foods in the Test Kitchen. Here, Chef Grace pairs it with a creamy, saucy blend of wilted kale, Marsala-infused onions, Parmesan, sun-dried tomatoes, and butter. As they cook, the sun-dried tomatoes plump up and infuse the sauce with even more tangy, umami-packed flavor. Grace finishes it all off with an extra sprinkle of Parmesan on top.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

  • Calories 790
  • Protein 55g
  • Total Carb 69g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • curly kale
    • 6 ounces
    • curly kale
  • sun-dried tomatoes
    • 1 ounce
    • sun-dried tomatoes
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • flour
    • 1/4 cup
    • flour
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • dried thyme
    • 1/4 teaspoon
    • dried thyme
  • Marsala wine
    • 1/4 cup
    • Marsala wine
  • unsalted butter
    • 1 packet
    • unsalted butter
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 13 x 9" large baking dish (optional)
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Thinly slice sun-dried tomatoes. Peel onion, halve, and thinly slice. Mince garlic. Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl or baking dish, whisk 1 egg. Place breadcrumbs on a separate large plate.

  2. Pound and dredge chicken

    Pound and dredge chicken

    Pat chicken very 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 flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  3. Cook chicken

    Cook chicken

    Heat 1½ tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken. Sear, working in batches and adding oil in between as needed, 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.

  4. Caramelize onion

    Caramelize onion

    While chicken cooks, heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add dried thyme, onion, and garlic and cook, stirring frequently, until onion is light brown and softened, about 6 minutes. Add Marsala wine and cook, stirring, until onion is golden and liquid has evaporated, 2-3 minutes more.

  5. Cook kale

    Cook kale

    To pan with onion, still over medium-high heat, add kale and ½ cup water. Cook, stirring, until kale has softened and water has mostly evaporated, 3-4 minutes. Stir in sun-dried tomatoes and cook until slightly plump, 1 minute more. Remove pan from heat; stir in butter, half of Parmesan, 1 tablespoon olive oil, and ¼ teaspoon salt to combine.

  6. Plate chicken

    Plate chicken

    Divide chicken Milanese between serving plates. Spoon over kale, caramelized onion, and sun-dried tomatoes, then garnish with remaining Parmesan. Enjoy!

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