Customer Favorite

Chicken Milanesa

with lemon aioli and spinach-almond salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat, Tree Nuts

A note about serious food allergies

Crispy, crunchy, savory chicken served with a refreshing salad made with baby spinach and grape tomatoes — what's not to like? Plus, we teach you how to properly bread and shallow fry chicken, a skill that will certainly pay dividends in your future.

In Your Box (serves 2)

  • Info
    2 oz. Mayonnaise
  • 1 Lemon
  • 1 Roma Tomato
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Sliced Almonds
  • 6 fl. oz. Canola Oil
  • Info
    2 oz. Flour
  • Info
    1 cup Panko Breadcrumbs
  • 5 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
    856
  • Carbohydrates
    46g
  • Fat
    54g
  • Protein
    46g
  • Sodium
    1527mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 3 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Zest and halve lemon. Cut one half into two wedges and juice other half. Core tomato and cut 1" dice. Peel and slice shallot into very thin rounds.

  • Step 2 - Butterfly Chicken and Toast Almonds
    2

    Butterfly Chicken and Toast Almonds

    Lay chicken on a separate cutting board. Make a lengthwise cut through center, using your free hand to steady chicken. Stop short of opposite edge so it remains in one piece and open as you would a book. Repeat with second breast. Cover chicken with plastic wrap and pound to an even 1/8" thickness. Season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add almonds and toast until lightly browned, 3-4 minutes. Remove to a plate. Wipe pan clean and reserve.

  • Step 3 - Coat the Chicken Breasts
    3

    Coat the Chicken Breasts

    Return pan used to toast almonds to medium-high heat. Add canola oil. Set up a breading station: Place flour in a mixing bowl. Combine half the mayonnaise (reserve remaining for lemon aioli), 2 tsp. water, and a pinch of salt and pepper in another mixing bowl. Place panko in another mixing bowl. Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in mayonnaise-water mixture. Season each chicken breast on both sides with ¼ tsp. salt and a pinch of pepper. Coat chicken completely in panko. Set breaded chicken on a plate.

  • Step 4 - Fry the Chicken
    4

    Fry the Chicken

    Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn't brown, increase heat. Add one chicken breast and cook until golden, 3 minutes. Flip, and cook 3 minutes. Flip again, and cook 1 minute. Transfer to prepared baking sheet. Repeat with second chicken breast. Roast in hot oven until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. While chicken bakes, make salad.

  • Step 5 - Make Salad and Lemon Aioli
    5

    Make Salad and Lemon Aioli

    Wash clean two bowls used for breading (discarding panko, mayonnaise-water mixture, and flour). To a large washed mixing bowl, combine 2 Tbsp. olive oil, 1½ Tbsp. lemon juice, and salt and pepper to taste. Add spinach, tomatoes, shallot (to taste), almonds, and toss. Make lemon aioli by combining mayonnaise, 1 tsp. lemon zest, and a pinch of pepper in another washed bowl. Plate dish as pictured on front of card, garnishing with lemon wedges. Bon appétit!