Meal Kit

Tilapia Milanese

with spring greens and tomato salad

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Tilapia), Milk, 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

The milanese, the lightly breaded, lightly fried, close cousin to the parmigiana, is normally seen in these parts with a nicely pounded piece of chicken. But that delightful crunch can't just be confined to the cluck cluck contingent. Flaky, light fish takes to this delicate preparation like… like… well, like a fish to water. The analogy may not be perfect, but the meal surely is. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 1 fl. oz. Red Wine Vinegar
  • 4 oz. Grape Tomatoes
  • Info
    1 cups Panko Breadcrumbs
  • Info
    2 oz. Sour Cream
  • 2 oz. Spring Mix
  • 1 Shallot
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ tsp. Garlic Salt

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
    670
  • Carbohydrates
    37g
  • Fat
    39g
  • Protein
    48g
  • Sodium
    1580mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

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

Customize It Instructions

  • If using whole chicken breasts, follow same instructions as tilapia in Steps 1, 3, and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using pork chops, follow same instructions as tilapia in Steps 1, 3, and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as tilapia in Steps 3 and 4, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Slice tomatoes into 1/4" rounds.

    Peel and mince shallot.

    Pat tilapia dry, and season both sides with garlic salt.

  2. 2

    Marinate the Tomatoes

    In a mixing bowl, combine tomatoes, shallot, red wine vinegar, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside at least 10 minutes for flavors to marry.

    While tomatoes marinate, prepare and cook tilapia.

  3. 3

    Prepare the Tilapia

    Combine sour cream, 1/4 tsp. salt, and 1/4 cup cold water in another mixing bowl.

    Place panko evenly on a plate or shallow bowl.

    Dip tilapia into sour cream mixture, coating completely. Transfer tilapia to plate with panko, flipping to fully cover both sides and pressing gently to adhere.

  4. 4

    Fry the Tilapia

    Line a plate with paper towel.

    Place a medium non-stick pan over medium-high heat. Add 2 Tbsp. olive oil to hot pan and let heat, 1 minute.

    Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

    Working in batches, add tilapia to hot pan and cook until golden brown and tilapia reaches an internal temperature of 145 degrees, 3-5 minutes per side, adding 1 Tbsp. olive oil between batches.

    Transfer tilapia to towel-lined plate. Season with 1/4 tsp. salt and a pinch of pepper.

  5. 5

    Toss Salad and Finish Dish

    Add spring mix and Parmesan to marinated tomatoes and gently combine.

    Plate dish as pictured on front of card. Bon appétit!

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