Crispy Chicken Milanese with Creamy Pesto Penne and Balsamic Arugula Salad

Transport your taste buds to Italy with this complete dinner that combines crispy chicken Milanese, creamy pesto penne and a fresh arugula salad. The chicken is pounded thin, coated in a seasoned panko crust and pan-fried until golden. Meanwhile, the penne is tossed in a luscious pesto cream sauce and topped with crispy prosciutto for a salty crunch.

To start, enjoy lemony crostini topped with a tomato-olive relish. A simple balsamic-dressed arugula salad adds brightness and balances the richness of the meal. This impressive spread is perfect for a special dinner or a weekend feast.

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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) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. 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 the 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 with a mallet or rolling pin until about ½ inch thick. Season with salt and pepper; brush all over with sour cream. Working one piece at a time, 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. Season with salt and pepper if desired. Set aside, stirring occasionally; add splashes of pasta water if needed.
5. Spread baguette slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toast on middle rack until golden, 5-8 minutes.
6. Separate prosciutto slices. Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer and cook until crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Wipe out pan.
7. Heat a ⅓-inch layer of oil in the same pan over medium-high heat. When oil is hot, carefully add coated chicken. Cook until golden brown and cooked through, 4-6 minutes per side. Transfer to a paper-towel-lined plate.
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.
9. Place crostini on a platter and top with tomato-olive mixture; drizzle with remaining balsamic glaze if desired. Transfer pasta to a serving bowl and top with crispy prosciutto. Serve chicken Milanese and arugula salad alongside with lemon wedges.

Recipe Tips

FAQ

Can I use gluten-free breadcrumbs?

Yes, gluten-free panko works well as a substitute.

How do I store leftovers?

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

Can I make this vegetarian?

Omit the chicken and prosciutto. For the chicken, use thick slices of eggplant or tofu prepared the same way. Skip the prosciutto or use a plant-based alternative.