HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Milanese
Chicken Milanese

Chicken Milanese

with Toasted Almonds and Broccoli

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We were planning to write about tonight’s recipe but it’s so deliciously simple we think it speaks for itself. Instead we’re taking the chance to say hello to our new all-singing, all-dancing HelloFresh storyteller Trisha, who’ll be revamping our blog. Rumour has it that as a kid she was nicknamed Jaffa Cake. To find out why you’ll need to ask her yourself...welcome Trisha!

Tags:Family Friendly
Allergens:NutsMilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Sweet Potato

4 tbsp



4 cup(s)


4 unit(s)

Chicken Fillet

5 tbsp

Creme Fraiche


½ unit(s)


1 cup(s)

Panko Breadcrumbs

(ContainsCereals containing gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2209.152 kJ
Energy (kcal)528 kcal
Fat23.0 g
of which saturates14.0 g
Carbohydrate41 g
of which sugars0.0 g
Protein37 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Rolling Pin
Frying Pan
Instructionsarrow up iconarrow up icon
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Heat your oven to 200 degrees. Chop the sweet potato lengthways into wedges about 1cm thick. Toss the wedges in 1 tbsp of oil, lay them out in one layer spaced apart on a baking tray and cook on the top shelf of the oven for 15-20 mins (until soft inside and brown on the outside).


Roughly chop the almonds. Separate your broccoli into florets. Sandwich your chicken breasts between 2 pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is ½cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.


Pour the crème fraîche into one bowl and mix in ¼ tsp of salt and some pepper. Zest in ¼ tsp of lemon zest. Pour the breadcrumbs into another bowl. LH: Thoroughly coat the each flattened chicken breast in crème fraîche.


Put each chicken breast into the bowl of breadcrumbs. Thoroughly coat each chicken breast in breadcrumbs. Tip: Push the breadcrumbs onto the chicken with a little pressure.


Boil a pot of water with ½ tsp of salt for your broccoli. Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Carefully place your chicken breast in the pan, you will need to cook these in batches.


Cook the chicken breast for around 4 mins on each side. Once cooked, the breadcrumbs should be golden. Tip: Once you place the chicken in the pan, resist the temptation to move it around.


Cook the broccoli in the boiling water for 3 mins. Tip: We like to cook our broccoli for a short amount of time so it has some crunch left in it. Once cooked, drain and toss in a tsp of best quality olive oil.


Serve your chicken Milanese with a the broccoli, wedges on the side and sprinkle over the toasted almonds. Buonissimo!