Milanese Chicken
Crispy, buttery chicken cutlets served with a delicious green salad.
Servings: 8 cutlets
Equipment
- large pan
Ingredients
Chicken
- 450 grams chicken breasts
- 2 eggs small or medium
- 50 grams plain white flour
- 100 grams Panko breadcrumbs
- 75 grams butter
- sea salt to taste
- pepper to taste
Salad
- 1 pomegranate deseeded
- 2 gem lettuces
- 1 apple red
Dressing
- 200 grams Greek yogurt
- 1 garlic clove small
- 1 lime juiced
- 2 teaspoons Worcestershire sauce
- 20 grams Parmesan grated
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- sea salt to taste
- pepper to taste
Instructions
- Slice the chicken breast in half.
- Place the flour, eggs, and Panko in separate bowls.
- Dip both sides of the chicken halves in flour first, then egg, then Panko.
- Shake off any excess.
- Season well.
- Heat a large pan on medium heat.
- Top with butter, and when it starts to sizzle, add the breaded cutlets (don't overcrowd the pan).
- Fry for a few minutes on the first side until golden brown.
- Flip over for another minute or so until golden on both sides and cooked through (ensure the juices are clear and not pink).
- Fry the remaining cutlets in batches.
Salad
- Chop the lettuce and dice the apple.
- Mix the ingredients for the dressing.
- Pour the dressing over the salad. Add the pomegranate arils.
- Mix well and serve.
Video
Nutrition
Calories: 324kcal | Carbohydrates: 27g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 310mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 959IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg