Crispy Chicken Milanese with Creamy Pesto Penne and Balsamic Arugula Salad

Transport your taste buds to Italy with this impressive multi-dish dinner. Golden-brown chicken Milanese, creamy pesto penne topped with crispy prosciutto and a zesty arugula salad come together for a memorable meal. Start with lemony tomato-olive crostini for a savory appetizer.

This recipe is perfect for a special occasion or when you want to elevate your weeknight dinner. The combination of textures and flavors-crunchy chicken, creamy pasta and fresh salad-will delight everyone at the table.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. Bring a medium pot of salted water to a boil. Wash and dry produce. Dice tomatoes into ¼-inch pieces. Finely chop olives and parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.
2. In a shallow bowl, combine panko, Parmesan and Italian seasoning. In a small bowl, combine tomatoes, olives, parsley, lemon zest, a drizzle of olive oil, juice from one lemon wedge, salt and pepper. Set aside, stirring occasionally.
3. Pat chicken dry with paper towels; place between two pieces of plastic wrap. Pound to about ½-inch thickness. Season with salt and pepper; brush all over with sour cream. Press chicken into panko mixture until fully coated. Transfer to a plate.
4. Once water is boiling, add penne and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain. In the same pot over medium heat, combine cream sauce base and pesto. Stir in drained penne until coated. Add reserved pasta water as needed for creamy consistency. Season with salt and pepper. Set aside.
5. Spread baguette slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toast until golden, 5-8 minutes.
6. Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until crispy, 2-3 minutes per side. Transfer to paper towels. Wipe out pan.
7. Heat a ⅓-inch layer of oil in the same pan over medium-high heat. Add coated chicken; cook until golden and cooked through, 4-6 minutes per side. Transfer to paper towels.
8. In a medium bowl, toss arugula with half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt and pepper. Roughly chop prosciutto. Top crostini with tomato-olive mixture; drizzle with remaining balsamic glaze if desired. Serve chicken, pasta topped with prosciutto, arugula salad and lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven to maintain crispiness.

Can I substitute the prosciutto?

You can use bacon or omit it for a vegetarian version.