with Crispy Prosciutto, Tomato-Olive Crostini & Balsamic Arugula Salad

Yield: 2

Hello Fresh

Lemony, tomato-and-olive topped crostini. Served with golden-brown chicken Milanese, plus creamy pesto penne, and finished with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the meal!
Prep: 10 Cook: 45

• green olives
• 1demi-baguette
• 3TBS parmesan cheese
• 2oz prosciutto
• 1½sour cream
• ½cup panko breadcrumbs
• 4oz cream sauce base
• 2tomatoes
• 2oz arugula
• 10oz chicken cutlets
• 1lemon
• 1TBS Italian seasoning
• 4TBS pesto
• 6oz penne pasta
• ¼oz parsley
• 5tsp balsamic glaze
• salt & pepper
• olive oil
• cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of lightly salted water to a boil.

Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.

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.

Coat chicken:

Pat chicken dry with paper towels, place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper, brush all over (both sides!) with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate.

Tip: For less mess, use tongs to dip and transfer.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally.

Tip: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast crostini:

Spread baguette slices out on a baking sheet and drizzle with olive oil, season with salt and pepper. Toast on middle rack until golden-brown, 5- to 8-minutes.

Crisp prosciutto:

Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2- to 3-minutes per side.

Tip: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly.

Turn off heat, transfer prosciutto to a paper towel lined plate. Thoroughly wipe out pan.

Cook chicken:

Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat.

Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden-brown and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a paper towel lined plate.

Finish & serve:

In a medium bowl, toss together arugula, half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper.

Roughly chop prosciutto.

Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl, top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve with with remaining lemon wedges on the side.