Chicken Milanese

Name: Chicken Milanese with Roasted New Potatoes and Chives
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 New Potatoes; 4 British Chicken Breasts; 1 Sour Cream; 1 Garlic Salt; 1 Lemon; 100 Panko Breadcrumbs; 1 Chives; 2 Steve’s Leaves: Peashoots & Spinach; 1 Olive Oil

with Roasted New Potatoes and Chives

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Milan's signature dish of golden breaded chicken dates back at least as far as the 12th century! In Italy it's often served alongside spaghetti in tomato sauce but today we're having it with roasted new potatoes and a peashoot salad. Finely snipped chives add an allium note that finishes everything off nicely. Enjoy!

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

New Potatoes

British Chicken Breasts

Sour Cream

(Contains: Milk)

Garlic Salt

Lemon

100

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Chives

Steve’s Leaves: Peashoots & Spinach

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)514 kcal

Energy (kJ)2151 kJ

Fat15 g

of which saturates6 g

Carbohydrate50 g

of which sugars5 g

Protein46 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Cling Film

•Large Frying Pan

•Bowl

•Grill Pan

Instructions

Preheat your oven to 200°C. Cut the new potatoes in half lengthways and place on a baking tray. Drizzle over some olive oil and season with salt and black pepper. Pop on the top shelf of your oven. Roast until soft, 25 mins.

Sandwich each chicken breast between two pieces of clingfilm. Bash the chicken with the bottom of a saucepan until it is ½cm thick all over.

Put most of the sour cream (save 1 tbsp) into a mixing bowl and add the garlic salt and some black pepper. Grate in the lemon zest and mix well. Put the breadcrumbs in another mixing bowl. Thoroughly coat each flattened chicken breast with the sour cream mix. Then transfer to the second bowl and coat in breadcrumbs. TIP: Pat the breadcrumbs onto the chicken to make sure they stick.

Put a splash of olive oil in a frying pan on medium-high heat. Carefully place the chicken into the pan. Cook until the breadcrumbs are golden, around 4 mins on each side. Resist the temptation to move it around or it won't crisp up properly. TIP: The chicken is cooked when it is no longer pink in the middle

Make a dressing with the remaining sour cream, some lemon juice (depending on how citrusy you like it) and the olive oil (amount specified in the ingredients list). Snip a sprinkling of chives into the dressing as well. Mix really thoroughly with a pinch of salt and a few grinds of black pepper.

Gently toss the salad leaves in a some of your dressing (use as much as you fancy but don’t drown the salad!). Snip the rest of the chives over your potatoes and serve everything straight away. Delish!