Chicken Almond Milanese
with Roasted Sweet Potato Wedges and Broccoli- Sulfites
- Noix
- Oeuf
- Moutarde
- Blé
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!
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!
