Chicken Almond Milanese
with Roasted Sweet Potato Wedges and Broccoli- Sulphites
- Tree nuts
- Egg
- Mustard
- Wheat
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!
Ingredients
680 g
Chicken Breasts
680 g
Sweet Potato, cubes
(Contains: Sulphites)
56 g
Almonds, sliced
(Contains: Tree nuts)
454 g
Broccoli, florets
1 unit
Lemon
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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!
