Chris' Recipes

Bon Appetite!

Crispy Chicken Milanese, by Hello Fresh

Written By: Chris - Apr• 27•16

This is another great dish by Hello Fresh!  Milanese is an Italian dish that consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy coated with flour or bread crumbs and browned in hot oil or butter.  Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.  It was a common dish in South American countries where generic types of breaded meat fillet preparations are known as a Milanese.

“HelloFresh” is an international food company, with local branches in Germany, the United Kingdom, the United States, Australia, Belgium, and Austria. The company was founded in 2011 in Berlin by Dominik Richter, Thomas Griesel, and Jessica Nilsson.  I was turned onto it by a friend who had referred me when I received a free box!  (Yes, I’ll take $69 worth of free food anytime!) I was really excited when I heard that Jamie Oliver had partnered with HelloFresh and together are combining forces to get people cooking nutritious, tasty food from scratch!  Their common goal is to provide people with top-quality produce and quick & easy recipes.  They want to give people the guidance needed to create flavorsome, exciting home-cooked meals.

I particularly love the freshness of this dish and its generous portions.  I’m also including Weight Watchers *SmartPoints™

IMG_8302

Ingredients: 

12 oz Chicken Breasts, cooked skinless boneless  *8
8 oz Grape Tomatoes, Heirloom if available
1 Shallot, slice very thin
1 Yellow Summer Squash, medium sliced thin
1 Zucchini Squash, medium sliced thin (optional) 
1 Lemon
1⁄3 Cup Panko Breadcrumbs, *4
1 oz Sour Cream, *3
2 Tablespoons Italian Seasoning
2 oz. Arugula (or more)
2 Tablespoons Olive Oil, *8
1 Tablespoon Sunflower oil, *4
Salt & Pepper, to taste

Prep the ingredients: Wash and dry all produce.  Preheat the oven to 425 degrees.  Halve the tomatoes.  Halve, peel, and finely chop 1 Tablespoon of the shallot.  Halve the lemon and cut one-half into wedges.

IMG_8295

Slice the squash into 1/4-inch rounds (I used the mandoline for very thin).  Toss the squash on a baking sheet that has been sprayed with nonstick spray or a drizzle of olive oil and season with salt and pepper, to taste.  Place in the oven and bake for 10 to 15 minutes, flipping halfway through the cooking, until they are golden brown.

IMG_8297 IMG_8298

Butterfly the chicken breasts: Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board.  Open the chicken up like a book.  Repeat with the second chicken breast and pound out so that the meat is even.  Coat the chicken: Coat each chicken breast with sour cream and sprinkle with panko to coat all sides.  Season with the Italian Seasoning, salt, and pepper, to taste.

IMG_8300

Cook the chicken: Heat a drizzle of the sunflower oil in a large pan over medium-high heat.  Add the chicken to the pan and cook for three to four minutes per side, until cooked through.

Toss the salad:  In a large bowl, combine the chopped shallot, the juice of half the lemon, (or more) and the remaining olive oil.  Season with salt and pepper to taste.  Toss in the arugula and tomatoes.

IMG_8305

Plate and serve: Plate the arugula salad and top it with the roasted squash.  Thinly slice the chicken and serve on top with a lemon wedge for squeezing.  We paired this great meal with a lovely 2013 white from TOKARA, from South Africa and it was wonderful!!

Enjoy!
Cheers
~Chris

IMG_8421

Each dish comes with its own instruction card that includes a description, the ingredients, step by step instructions, portions, etc.

These nutritional facts are not including the Tablespoon of Sunflower Oil, but less EVOO.  This recipe served two people: Calories: 460, Fat: 19 g, Sat. Fat: 5 g, Protein: 45 g, Carbs: 30 g, Sugar: 10 g, Sodium: 170 mg, Fiber: 6 g 14 Weight Watchers SmartPoints™ per serving.

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?