Chicken Milanese with Roasted New Potatoes and Chives
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!
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.
Ingredients
2
New Potatoes
4
British Chicken Breasts
1
Sour Cream
(Contains Milk)
1
Garlic Salt
1
Lemon
2
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Chives
2
Steve's Leaves Peashoots - DO NOT USE
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Wash the new potatoes before chopping in half lengthways and placing on a baking tray. Coat in a drizzle of olive oil and sprinkle over a pinch of salt and a few good grinds of black pepper. Cook on the top shelf of your oven for around 25 mins or until soft enough to eat.
Sandwich each chicken breast between two pieces of clingfilm (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 most of the sour cream (saving 1 tbsp) into a bowl and mix in the garlic salt and some black pepper. Grate the zest of 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 to make sure they stick.
Heat a splash of olive oil on medium-high heat in a non-stick frying pan. Carefully place your chicken breast into the pan.
Cook the chicken breast for around 4 mins on each side. Once cooked, the breadcrumbs should be golden and the chicken should no longer be pink in the middle. Tip: Once you place the chicken in the pan, resist the temptation to move it around. Tip: If you need to do them in batches you can always put them in your oven to keep warm.
Make a dressing with your remaining sour cream, the juice of the lemon (depending on how citrusy you like it) and a splash of olive oil. 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 bit of your dressing (adjust according to taste but don’t drown the salad!). Snip the rest of the chives over your potatoes and serve everything straight away. Delish!
