FreshDirectZa'atar Chicken Milanese-Style with Seasonal Citrus Salad, Raised w/o Antibiotics
Serves 2$11.49/Per Serving
- Contains Wheat
- Contains Walnuts
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Milk
- Contains Tree Nuts
- Contains Fish
- Contains Sesame Seed and/or Sesame Oil
- Contains Sulfites
Breaded chicken cutlets are given a makeover here with the addition of za'atar, the Middle Eastern herb and spice blend. They're paired with a bright endive and citrus salad, resulting in a meal packed with vibrant flavors.
2 out of 3
Equipment You'll Need:
- Large Bowl
- Large Pan (Cast Iron Recommended)
From Your Pantry:
- Neutral Oil such as Olive Oil or Avocado Oil
- 2 Endive
- 1 Seasonal Citrus
- 1 oz. Pecorino Cheese
- 1.5 oz. Walnuts
- 1.25 oz. Anchoiade Vinaigrette
- 1 cntr. Parmesan Breaded Chicken Cutlets
- 0.5 oz. Za’atar
Cut off and discard the base of the endive. Peel the endive into individual leaves, wash, dry, and place into a large bowl. Slice off both ends of each citrus fruit. Following the curve of the fruit, cut away the peel and white pith. Halve the fruit from top to bottom, then thinly slice crosswise to make half-moons. Add the citrus pieces to the bowl. Rough chop the pecorino cheese and walnuts and sprinkle over the citrus segments. Toss the salad with the anchoiade vinaigrette and season with salt (if desired). 2. Cook Chicken
Heat a large pan (cast-iron recommended) over medium-high heat. Add ¼ cup of a neutral oil. Generously sprinkle the za’atar over both sides of the chicken. Season the chicken with salt and gently press the seasoning into the chicken. When the oil begins to shimmer, gently place one cutlet at a time into the hot oil. Fry the cutlets for 2 - 3 minutes on each side until golden brown and cooked through.* Chef’s Tip: If you over-brown your chicken and it is not cooked through, transfer it from the pan and onto a baking sheet. Place it into a 350⁰F oven until thoroughly cooked. 3. Plate and Serve
Divide the salad evenly between two plates. Slice the chicken cutlets and plate alongside the salad. *The USDA recommends cooking poultry to a minimum internal temperature of 165°F.
|Serv. Size 1/2 kit, as packaged (436g)|
|Amount Per Serving
|Calories 640||Calories From Fat 280|
|% Daily Value *|
|Total Fat 32g||49%|
|Saturated Fat 8g||40%|
|Trans Fat 0g|
|Total Carbohydrate 35g||12%|
|Dietary Fiber 9g||36%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Belgian Endive Lettuce, Boneless Skinless Chicken Breast (Raised Without Antibiotics), Orange, Walnuts, Buttermilk (Cultured Reduced Fat Buttermilk, Salt, Food Starch-Modified, Mono And Diglycerides, Carrageenan, Carob Bean Gum, Vitamin A Palmitate), Locatelli Pecorino Romano (Pasteurized Sheep's Milk, Cultures, Rennet, Salt), Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt), Za'atar Spice Blend (Ground Sumac, Spices [Including Thyme, Oregano], Sesame Seed, Salt, Canola Oil), Enriched Flour (Unbleached Unbromated Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Extra Virgin Olive Oil, Parmesan Cheese (Pasteurized Part-Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose [Prevents Caking], Natamycin [Protects Flavor]), Red Wine Vinegar (Red Wine Vinegar, Sodium Metabisulfite [Preservative]), Shallots, Dijon Mustard (Mustard Seeds, Water, Vinegar, White Wine, Salt, Sulfites), Lemon Juice, Anchovies (Fillets Of Anchovies, Olive Oil, Salt), Salt, White Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Balsamic Vinegar Of Modena "Acetobalsamico Di Modena Igp" 1% [Wine Vinegar, Concentrated Grape Must], Sulfur Dioxide [Preservative]), Golden Raisins (Golden Raisins, Sulphur Dioxide), Garlic, Paprika, White Pepper, Garlic Powder, Onion Powder, Crushed Red Chili Pepper, Black Pepper.
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We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
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