Chicken Milanese
with Roasted New Potatoes and Chives
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
New Potatoes
4
British Chicken Breasts
1
Sour Cream
(Contains: Milk)
1
Garlic Salt
1
Lemon
100
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1
Chives
2
Steve’s Leaves: Peashoots & Spinach
Not included in your delivery
1
Olive Oil
Utensils
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!
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