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.
Italian Breadcrumbs(ContainsBarley, Milk, Wheat, Rye, Sesame, Soy, Gluten)
White Cheddar Cheese, shredded(ContainsMilk)
White Wine Vinegar(ContainsSulphites)
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut apple 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 apples, then toss to coat. Set aside.
Pat chicken dry with paper towels. Carefully slice into the 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 breadcrumbs into a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl.) Pan-fry on one side until golden-brown, 4-5 min. Flip chicken, then add 1 tbsp oil (dbl for 4 ppl). Pan-fry until golden-brown, 4-5 min. Transfer chicken to a foil-lined baking sheet.
Sprinkle cheese over chicken. Broil in the middle of the oven until cheese is golden and chicken is cooked through, 2-3 min.**
Meanwhile, cut tomato into 1/4-inch pieces. Add spinach and tomatoes to the bowl with apples, then toss to combine.
Divide chicken Milanese and salad between plates.