The best part of this chicken Milanese is the layer of delicious cheese on top! Each bite is juicy, salty and cheesy. Served with a crunchy and refreshing apple salad, dinner tonight is both simple and scrumptious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mozzarella Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut apples into 1/2-inch pieces. Whisk together Dijon, vinegar, 1 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt. Add the apples and toss together. Set aside.
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Pour panko into a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press each breast into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each breast and add another 1 tbsp oil (dbl for 4 ppl). Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4ppl). Transfer to a foil-lined baking sheet.
Evenly sprinkle the cheese over top of the chicken. Broil in the middle of the oven, until cheese is golden and chicken is cooked through, 2-3 min.**
While the chicken broils, halve the tomatoes. Add spring mix and tomatoes to the bowl with apples, then toss together.
Divide chicken Milanese and salad between plates.