Chicken Almond Milanese

Chicken Almond Milanese

with Roasted Sweet Potato Wedges and Broccoli

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Milanesa is a cooking technique common in South American countries where thin pieces of meat are breaded and cooked. Japanese-style panko breadcrumbs is what gives this chicken the signature crispy coating!

Allergens:Sulphites/SulfiteTree Nut/NoixEgg/OeufMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

680 g

Sweet Potato, cubes


56 g

Almonds, sliced

(ContainsTree Nut/Noix)

454 g

Broccoli, florets

1 unit


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 cup

Panko Breadcrumbs


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories640 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber10 g
Protein51 g
Cholesterol99 mg
Sodium475 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 450°F (to roast the sweet potatoes and broccoli.) Start prepping when your oven comes up to temperature!


Bake the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min. (NOTE: The sweet potatoes won't be as crispy as deep-fried fries!)


Roast the broccoli: Meanwhile, toss the broccoli on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the oven, stirring halfway through cooking, until golden, 18-20 min.


Prep the chicken: Meanwhile, zest, then cut the lemon into wedges. In a small bowl, combine the mayonnaise and lemon zest. Add the panko to a shallow dish. Dry the chicken with paper towels, then season with salt and pepper. Coat the chicken in the mayo-lemon mixture. Working one at a time, press each breast into the panko to coat completely.


Cook the chicken: Heat a large-non stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (Cook in batches if necessary so you don't crowd the pan.) (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a paper towel-lined plate.


Finish and serve: Slice the chicken into strips, and serve with the broccoli and sweet potato wedges on the side. Squeeze a wedge of lemon over the chicken and sprinkle the toasted almonds. Enjoy!