Recipes
Chicken Milanese
Try this Chicken Milanese recipe as a lunch or light supper, crisped up in the pan and coated in a cheesy, golden crumb.
Try this Chicken Milanese recipe as a lunch or light supper, crisped up in the pan and coated in a cheesy, golden crumb.
Cook: 45 Mins
Serves: 4
Price: £1.65 per serving
Nutritional Information
Each 269g serving contains
Energy
6510kj
578kcal
6510kj
578kcal
29%
Fat
34.4g
34.4g
High
49%
49%
Saturates
8.3g
8.3g
High
42%
42%
Sugars
5.6g
5.6g
Low
6%
6%
Salt
0.73g
0.73g
Low
12%
12%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2420kj/578kcal
Typical energy values per 100g:
2420kj/578kcal
Ingredients
1 medium Leek, washed
2 tbsp Cider or white wine vinegar
1 pinch Sugar
1 tsp Dijon Mustard
1 Garlic clove, crushed
3 tbsp Extra Virgin Olive Oil
50g Just Essentials by Asda Hard Cheese, fridge cold
50g Asda Plain Breadcrumbs
50g Plain Flour
4 Asda Succulent Boneless Chicken Thigh Fillets
2 Eggs, beaten
300g Frozen Peas
2 tbsp Vegetable Oil
40g Asda Wild Rocket
Lemon wedges, to serve (optional)
Method
1
Thinly slice the leek into 5mm rounds the thickness of a pound coin. Put in a small bowl and break up with your hands. Pour over 1 tbsp of the vinegar, toss to mix, cover and set aside, stirring from time to time.
2
Make the dressing in a separate bowl by whisking together the remaining vinegar, sugar, mustard, garlic and olive oil until combined and loosen with a splash of water. Set aside.
3
Put the peas in a large pan and pour over enough boiling water to just cover. Simmer for 3 mins, drain and set aside.
4
Grate the cold, hard cheese using the zesting side of the grater to create a powder-like consistency. Put in a bowl with the breadcrumbs and stir to mix. Put the flour in a separate bowl and season with salt and pepper. Put the beaten egg in a separate bowl again and set aside.
5
Use a sharp knife to open up the chicken thigh fillets up, until flat. One at a time, put the chicken thighs between 2 pieces of baking paper, lay on a chopping board and lightly bash with a rolling pin to flatten to around 1cm thick.
6
Dip each chicken thigh first into the flour and coat on both sides before dipping into the beaten egg, followed by the breadcrumb mixture, turning to get an even coating. Set aside on a plate.
7
Heat 1 tbsp of the vegetable oil in a non-stick frying pan over a medium heat and fry 2 pieces of the breaded chicken for 2–3 mins on each side until golden and cooked through. Remove from the pan and keep warm. Repeat with the remaining 1 tbsp vegetable oil and pieces of breaded chicken. Alternatively, you can cook the breaded chicken in an air fryer at 200°C for 8–9 mins.
8
Drain the leeks and toss into the rocket along with the peas. Divide between 4 plates along with the chicken. Drizzle over the dressing and finish with some freshly cracked black pepper.