Chicken Milanese
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Chicken Milanese

Chicken Milanese

with Toasted Almonds and Broccoli

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:
Nuts
Milk
Cereals 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 war 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
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

2

Sweet Potato

4

Almonds

(Contains Nuts)

4

Broccoli

4

Chicken Breasts

5

Creme Fraiche

(Contains Milk)

½

Lemon

1

Panko Breadcrumbs

(Contains Cereals containing gluten)

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Nutritional information

/ per serving
Energy (kcal)528 kcal
Energy (kJ)2209 kJ
Fat23 g
of which saturates14 g
Carbohydrate41 g
of which sugars0 g
Protein37 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Cling Film
Rolling Pin
Bowl
Spoon
Grill Pan
Pot
Strainer

Instructions

Roast sweet potato wedges
1

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).

Flatten chicken breasts
2

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.

3

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.

Coat chicken breast in breadcrumbs
4

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.

5

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.

Fry chicken breasts
6

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.

7

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.

Finished dish
8

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