Chicken Almond Milanese
with Roasted Sweet Potato Wedges and Broccoli
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
680 g
Patate douce, en cubes
(Contient: Sulfites)
56 g
Amandes, tranchées
(Contient: Noix)
454 g
Brocoli, en fleurons
1 pièce(s)
Citron
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde)
1 tasse(s)
Chapelure panko
(Contient: Blé)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
