Crispy Chicken Milanese with Tricolor Salad Kit

What You Get

Panko bread crumbs

Boneless, skinless chicken breast (see note below)

Radicchio

Endive

Arugula

Lemon

Parmesan cheese

What You'll Need

Eggs

All-purpose flour (optional)

Salt and freshly ground pepper

Vegetable oil

Olive oil

Step 1

Crack 2 eggs into a wide bowl and beat with a fork. Pour 1 cup of the panko onto a plate. Pour ½ cup flour onto a plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 2

Remove the chicken from the packaging and pat dry with paper towels. Slice the chicken across the grain about ½-inch thick. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.

Step 3

In a wide sauté pan over medium-high heat, pour in vegetable oil about ¼-inch deep. When the oil shimmers, working in batches if necessary, add the breaded cutlets and fry until golden, 3 to 4 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt.

Step 4

Meanwhile, trim the radicchio, separate the leaves, and slice about 1 cup. Trim the endive and slice about 1 cup. In a bowl, combine the radicchio, endive, and about 1 cup of the arugula. Drizzle with the juice of ½ lemon, 2 tablespoons olive oil, and season with salt to taste. Cut the remaining lemon into wedges for serving.

Step 5

Transfer the chicken cutlets to plates, pile the tricolor salad on the side, top with the shaved Parmesan, and generously grind with pepper. Serve warm, with the lemon wedges for squeezing.