Crispy Chicken Milanese with Chorizo
for adults: add fragrant gremolataCalories
:
843 kcalProtein
:
58g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Allergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Milk
A recipe conveniently customised just to your liking!
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
50 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Sweet Potato
1 unit(s)
Lemon
1 unit(s)
Garlic
5 grams
Parsley
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3527 kJ
Energy (kcal)843 kcal
Fat39.8 g
of which saturates10.7 g
Carbohydrate71.8 g
of which sugars26 g
Dietary Fiber12 g
Protein58 g
Cholesterol7.2 mg
Salt3.3 g
Trans Fat0.1 g
Potassium886.5 mg
Calcium76.3 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the veg onto a large (lined) baking tray. Toss with oil, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through. Use two trays if necessary.
2
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Halve the lemon.
- In a small bowl, combine parsley, garlic, a drizzle of oil and a squeeze of lemon juice. Season with salt and pepper. Set aside.
3
- In a bowl, mix breadcrumbs with 2 tbsp oil (per 2P). Season with salt and pepper.
- Sandwich the chicken between two pieces of baking paper. Pop onto a board, then bash with the bottom of a pot until it’s 1-2 cm thick.
- Spoon the mayo over the top of the chicken.
- Top with the crumb. Press down firmly with the back of a spoon. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Place a pan over high heat and add enough oil to cover the base.
- Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins.
- Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the chorizo for the final 3-5 mins.
5
- When veg has 5 mins of cooking time remaining, remove from the oven and sprinkle over the cheese.
- Return to the oven for the remaining cooking time, until cheese is melted and browned.
6
- Divide the veg between plates. Serve the chicken and chorizo alongside.
- Sprinkle the gremolata over the adult portion.
- Add any remaining mayo to the kids' portion.
