All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Slice tomatoes into ¼" rounds.
Peel and mince shallot.
Pat tilapia dry, and season both sides with seasoning blend.
Marinate the Tomatoes
In a mixing bowl, combine tomatoes, shallot, vinegar, 4 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside at least 10 minutes for flavors to marry.
Prepare the Tilapia
Place canola oil in a medium non-stick pan and place over medium-high heat. Heat oil, 3-5 minutes.
While oil heats, combine sour cream, ¼ tsp. salt, and ¼ 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 panko, flipping to fully cover and pressing gently to adhere.
Fry the Tilapia
Line a plate with paper towel.
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 oil and cook until golden brown and internal temperature reaches 145 degrees, 3-5 minutes per side.
Transfer tilapia to towel-lined plate. Season with ¼ tsp. salt and a pinch of pepper.
Toss Salad and Finish Dish
Add arugula and Parmesan to tomato-shallot mixture and gently combine.
Plate dish as pictured on front of card. Bon appétit!
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