Crunchy Chicken Milanese with Honey Mustard and Arugula
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Ingredients & Equipment
What we send
- 3 ouncesbaby arugula
- 6 ouncesgrape tomatoes
- 3 tablespoonsDijon mustard
- 1 1/2 tablespoonapple cider vinegar
- 1/2 cupflour
- 1 cuppanko breadcrumbs
- 2boneless skinless chicken breasts
- 1 packetmayonnaise
- 2 tablespoonshoney
- 1/8 teaspoonground cayenne pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet or heavy pan
- 12" large nonstick pan
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.
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.
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.
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.
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.
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!