Chicken Milanese with charred lemon and insalata romana

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken Milanese with charred lemon and insalata romana

Signature Sauce

Chicken Milanese with charred lemon and insalata romana

Soy-Free, Carb-Conscious, Protein Plus

2 Servings, 610 Calories/Serving

30–45 Minutes

Charred lemon slices dress up these simple yet elegant Northern Italian–inspired pan-fried chicken breasts, alongside a bright lemony green salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
  • 2 tablespoons all-purpose flour
  • ½ cup panko
  • 1 egg
  • 1 organic red onion
  • 2 tablespoons pitted Kalamata olives
  • 1 organic romaine heart or other lettuce
  • Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
Chef's Tip

We get it, raw onion isn’t a flavor for everyone. To help tame the sharp flavor, you can soak the sliced onion in a small bowl of water, lemon juice, or white vinegar.

Chef's Tip

For even more slender chicken cutlets, in Step 1, after cutting the chicken breasts into cutlets but before seasoning them with salt and pepper, place 1 or 2 cutlets at a time between 2 sheets of plastic wrap, sprinkling the meat with a few drops of water. Pound with a rolling pin or a heavy frying pan to flatten the cutlets to an even thickness.

Nutrition per serving

Calories 610, Total Fat 36g (46% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 320mg (14% DV), Total Carb. 40g (15% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 2g Added Sugars, 4% DV), Protein 35g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the chicken

  • Zest the lemon; juice half and thinly slice half into rounds. Set aside the juice for the salad and the rounds for charring. [Zest and juice 1 lemon; thinly slice the remaining lemon into rounds.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Pat the chicken dry with a paper towel; cut each breast in half horizontally to form 2 cutlets, for a total of 4 [8] cutlets. Season the cutlets generously with salt and pepper.
  • On a plate or shallow bowl, season the flour with salt and pepper; spread in an even layer.
  • On a separate plate or shallow bowl, season the panko with salt and pepper and sprinkle with the lemon zest and half the parsley; spread in an even layer.
  • Crack the egg into a third shallow bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
Working with 1 cutlet at a time, dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the egg; let the excess drip off, then gently press the chicken into the panko, coating all sides.

2

Char the lemon slices; cook the chicken

In a dry large frying pan over high heat, add the lemon slices and cook, turning once, until lightly charred, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.
In the same pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until golden brown but not yet cooked through, 2 to 3 minutes per side. Reduce the heat to low and continue cooking, turning once, until the chicken is cooked through, 2 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the salad.

3

Make the salad

  • Peel and thinly slice enough onion to measure ½ cup [¾ cup].
  • Cut the olives in half lengthwise.
  • Trim the root end from the romaine; coarsely chop the leaves.
In a large bowl, stir together the Italian dressing base, 1 teaspoon [2 tsp] lemon juice, and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the onion, olives, and romaine and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the chicken to individual plates, top with the charred lemon slices, and garnish with the remaining parsley. Serve with the salad.
Kids Can!
  • Juice the lemon.
  • Strip the parsley leaves.
  • Prepare the flour and panko mixtures.
  • Measure the onion.
  • Toss the salad.
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