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Crunchy Chicken Milanese

Crunchy Chicken Milanese with Honey Mustard and Arugula

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We couldn’t resist putting a comforting American spin on a classic Italian preparation. Thin and crispy breaded chicken cutlets are paired with our homemade creamy honey mustard—a more elegant take on the classic fried chicken dipping sauce. A side of arugula salad keeps things light while doubling down on the bright and tangy mustard flavors in a creamy vinaigrette.
  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • mayonnaise
    • 1 packet
    • mayonnaise
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • flour
    • 1/2 cup
    • flour
  • apple cider vinegar
    • 1 1/2 tablespoon
    • apple cider vinegar
  • Dijon mustard
    • 3 tablespoons
    • Dijon mustard
  • honey
    • 2 tablespoons
    • honey
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • baby arugula
    • 3 ounces
    • baby arugula
  • grape tomatoes
    • 6 ounces
    • grape tomatoes
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts

What You’ll Need

  • black pepper
  • kosher salt
  • eggs
  • olive oil
  • plastic wrap
  • meat mallet or heavy pan
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients and Make Dressing

    Prepare Ingredients and Make Dressing

    Rinse arugula. Rinse tomatoes and halve. In a large bowl (big enough for the salad), whisk together 1 tablespoon mustard, half of apple cider vinegar, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired until thick. Set aside until ready to serve.

  2. Prepare Chicken

    Prepare Chicken

    Add flour to a large plate and season with ⅛ teaspoon salt and pepper as desired. 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 ¼-inch thickness. 

  3. Dredge Chicken

    Dredge Chicken

    Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Cook Chicken

    Cook Chicken

    Heat 3 tablespoons olive oil 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

    Make Honey Mustard

    While chicken cooks, in a small bowl, whisk together mayonnaise, honey, remaining mustard, remaining apple cider vinegar, and as much cayenne pepper as desired (it's spicy!). Season with ⅛ teaspoon salt.

  6. Plate Chicken Milanese

    Plate Chicken Milanese

    Add arugula and tomatoes to bowl with dressing and toss to coat. Divide arugula salad evenly between 2 plates. Serve with chicken Milanese and honey mustard for dipping. Enjoy your homemade meal!

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