Meal Kit

Chicken Milanesa

with lemon aioli and spinach-almond salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • 5 oz. Baby Spinach
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Flour
  • Info
    ½ oz. Sliced Almonds
  • 1 tsp. Sugar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Zest and halve lemon. Cut one half into two wedges and juice other half.

    Halve tomatoes.

  2. 2

    Pound the Chicken

    Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to 1/8" thickness. Don't worry if chicken tears!

    Season both sides with a pinch of salt and pepper.

  3. 3

    Coat the Chicken

    Place a large non-stick pan on medium-high heat. Add canola oil and let heat, 5 minutes.

    While canola oil heats, combine flour and 1/4 cup water in a mixing bowl. Place panko in another mixing bowl.

    Coat chicken completely in flour-water mixture, shaking off excess. Then place in panko, flipping to coat, pressing gently to adhere.

    Set breaded chicken on a plate.

  4. 4

    Fry and Bake 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 to hot oil and cook until golden, 3 minutes per side.

    Flip chicken breast 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.

  5. 5

    Finish the Dish

    Discard mixing bowl contents and wash bowls clean.

    In a large washed mixing bowl, combine 2 Tbsp. olive oil, 1 Tbsp. lemon juice, sugar, and salt and pepper to taste. Add spinach, tomatoes, and almonds and toss or stir gently to combine.

    Combine mayonnaise, 1 tsp. lemon zest, and a pinch of pepper in another washed mixing bowl.

    Plate dish as pictured on front of card, garnishing with lemon wedges and dolloping lemon aioli on top of chicken. Bon appétit!

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