Lemon and garlic are the perfect flavour duo in this crispy chicken Milanese. For a light yet hearty meal, we’re serving it alongside crispy roasted potatoes and a bright side salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wash and dry all produce. Cut the potatoes into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway though cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, finely chop 2 tbsp chives (double for 4 people). Zest, then juice the lemon(s). Carefully slice into the centre of each chicken breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.
Pat the chicken dry with paper towels. Pour the panko into a shallow dish. In a small bowl, combine the mayo, garlic powder and lemon zest. Season with salt and pepper. Coat the chicken with the mayo mixture, then dip both sides in the panko, pressing gently so it sticks. Transfer to a plate.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Sear until golden-brown and cooked through, 4-5 min per side. (Cook in batches if necessary so you don't crowd the pan!) (TIP: Cook to a minimum internal temperature of 175°F.) Transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk together 2 tbsp lemon juice (double for 4 people), half the chives, sour cream and a drizzle of oil. Season with salt and pepper. Toss in the spring mix.
Slice the chicken Milanese. Divide the chicken and potatoes between plates. Serve alongside the salad. Sprinkle with remaining chives.