Cheesy Chicken Thighs Milanese
with Crisp Apple Salad
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.
Ingredients
280 g
Chicken Thighs
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 unit(s)
Gala Apple
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Baby Spinach
1.5 tsp
Dijon Mustard
(Contains Mustard)
66 g
Mini Cucumber
Not included in your delivery
1 tsp
Sugar*
5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 (2 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt.Add apples, then toss to coat. Set aside.
Pat chicken dry with paper towels. Season both sides with salt and pepper. Pour breadcrumbs into a shallow dish. Coat chicken all over with mayo. Working with one chicken thigh 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 (4 tbsp) oil, 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 (2 tbsp) oil. Pan-fry until golden-brown, 4-5 min.Transfer 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 cucumber into 1/4-inch rounds.Add spinach and cucumbers to the bowl with apples, then toss to combine.
Divide cheesy chicken Milanese and crisp apple salad between plates.
