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Crunchy Chicken Milanese

Crunchy Chicken Milanese with Honey Mustard and Arugula

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We couldn’t resist bringing back a comforting American spin on an Italian preparation. In this Encore Recipe, thin and crispy breaded chicken cutlets are paired with homemade creamy honey mustard—our more elegant take on the classic fried chicken dipping sauce, whose cayenne kick you can adjust to your preferences. An arugula and tomato salad keeps things light while doubling down on the bright and tangy mustard flavors in a creamy vinaigrette.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 840
  • Protein 36g
  • Total Carb 72g
  • Total Fat 44g

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

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • Dijon mustard
    • 1/3 cup
    • Dijon mustard
  • apple cider vinegar
    • 3 tablespoons
    • apple cider vinegar
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • flour
    • 1/2 cup
    • flour
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • mayonnaise
    • 2 packets
    • mayonnaise
  • honey
    • 6 packets
    • honey
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • baby arugula
    • 5 ounces
    • baby arugula

What You’ll Need

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


Tree Nuts, Soy, Egg, Wheat

Cooking Steps

  1. Prepare ingredients and make salad dressing

    Prepare ingredients and make salad dressing

    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.

  2. Pound chicken

    Pound 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 ½ teaspoon salt and black pepper as desired.

  3. Dredge chicken

    Dredge chicken

    Place flour on a large plate and season with ⅛ 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

    Sear chicken

    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. Transfer chicken to a paper towel–lined plate to drain.

  5. Make honey mustard

    Make honey mustard

    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 ⅛ teaspoon). Save remaining cayenne to spice up avocado toast.

  6. Plate chicken Milanese

    Plate chicken Milanese

    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!

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