Chicken Milanese
with Roasted New Potatoes and Chives
- Milk
- Cereals containing gluten
We tried sending out eggs once and it caused our operations guru Luke a whole world of scrambled trouble! When Luke saw Milanese on the menu his little face dropped at the thought of an egg wash for the breadcrumbs, but Patrick turned his frown upside down by using sour cream! If you’ve got ideas for future egg padding let us know!
Ingredients
4
British Chicken Breasts
5
Sour Cream
(Contains: Milk)
1
Panko Breadcrumbs
(Contains: Cereals containing gluten)
5
Chives
1
Lemon
2
Steve's Leaves
4
New Potatoes
1
Garlic Salt
Utensils
Instructions
Pre-heat the oven to 200 degrees. Wash the new potatoes and drain them before chopping in half lengthways. Coat in 2 tbsps olive oil and sprinkle over ½ tsp of salt and a few good grinds of black pepper. Cook on the top shelf of the oven for around 25 mins or until soft enough to eat.
Sandwich your chicken breasts between 2 pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is ½ cm thick all over. If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.
LH: Pour 4 tbsps of sour cream into a bowl and mix in 1 tsp of garlic salt and some pepper. Zest/grate the zest of half the lemon into the sour cream and mix well. Pour the breadcrumbs into another bowl by themselves. Thoroughly coat each flattened chicken breast in the sour cream mix.
Put each chicken breast into the bowl of breadcrumbs and thoroughly coat them. Tip: Push the breadcrumbs onto the chicken with a little pressure.
Heat 1 1/2 tbsp of olive oil on medium-high heat in a non-stick pan. Carefully place your chicken breasts in the pan.
Cook the chicken breast for around 5-6 mins on each side. Once cooked, the breadcrumbs should be golden. Once you place the chicken in the pan, resist the temptation to move it around. You will need to do them in batches and put them in the oven to keep them warm.
LH: Make a dressing with 1 tbsp of sour cream, 2 tsps of lemon juice and 1 tbsp of olive oil. Snip a tbsp of chives into the dressing as well. Mix really thoroughly with ¼ tsp of salt and a few grinds of black pepper.
Gently toss the Steve's Leaves salad in a bit of the dressing (adjust according to taste but don’t drown the salad!). Snip a few tbsps of fresh chives over the potatoes and serve everything straight away. Delish!
