Chicken milanese with crispy potatoes and rocket
- November 2017
- Serves 4
- Hands-on time 30 min
Chicken breasts fried in panko breadcrumbs creates the most wonderful crispy coating. Give our chicken milanese recipe a go and serve it with crispy potatoes and rocket.
Then, find out what to do with those leftover breadcrumbs.
- 18.7g (4.4g saturated)
- 54.2g (2.2g sugars)
- 500g maris piper potatoes, cut into 2cm chunks
- 4-5 tbsp olive oil
- 2 large British free-range chicken breasts, cut in half horizontally
- 70g plain flour
- 2 large free-range eggs, beaten
- 100g panko breadcrumbs
- 15g parmesan, finely grated, plus 10g shaved with a vegetable peeler
- 1 tsp dijon mustard
- Juice ½ lemon, plus wedges to serve
- 200g rocket leaves
- Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes on a baking tray, drizzle over 1 tbsp of the olive oil and season with salt and pepper. Roast for 30 minutes until golden and tender.
- Meanwhile, put the chicken pieces between 2 sheets of non-stick baking paper and pound with a rolling pin until about half their original thickness.
- Put the flour, eggs and breadcrumbs on 3 separate plates or shallow dishes. Mix the grated parmesan into the breadcrumbs and season the flour with salt and pepper. Dip each piece of chicken in the flour, then the egg and finally in the breadcrumbs to coat.
- Heat 2 tbsp of the olive oil in a large non-stick frying pan over a medium-high heat and fry the chicken for 3-4 minutes on each side until golden and cooked through (add an extra glug of oil when turning if you think it needs it). Put the chicken onto a plate, scatter with salt and leave to rest for 1-2 minutes while you make the dressing.
- Put another tablespoon of olive oil in a small bowl with the mustard and lemon juice and a good pinch of salt and pepper, then whisk together. Toss the dressing with the potatoes and rocket leaves, then scatter with the shaved parmesan. Serve with the chicken and lemon wedges to squeeze over.
If you’re feeling hungry, use 4 whole chicken breasts. You’ll need to pound them for a little longer to make them thin enough to cook through properly – even then, add a few extra minutes in the pan in step 4.
Panko breadcrumbs give the most wonderful crispy coating when fried. Made with larger flakes, from dry, crustless bread, they originate from Japan and we think they’re nicer than classic breadcrumbs as a coating for fried chicken and fish.
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