Milanese Crispy Chicken Breast

Informations supplémentaires

35 min. | 640 kcal | easy | Family | Printable version

1. Setup Very thinly slice the radishes and fennel. Chop the parsley. Zest the lemon.

2. Make the salad Mix the fennel with the radish, parsley, a drizzle of olive oil, 1-2 tbsp. of cider or wine vinegar, salt and pepper. Add 1 tsp of sugar and a little lemon juice to taste. In another bowl mix the yogurt with the lemon zest and 1-2 tbsp. of water.

3. Cook the orzo Bring a pot of salted water to a boil. Cook the orzo 6-8 minutes until tender. Drain and mix with a drizzle of oil. Add salt and pepper to taste.

4. Bread the chicken Put the panko and Italian spices in a bowl with salt and pepper. Put 1 ^2P | 2 ^3P tbsp of yogurt in another bowl with 2 ^2P | 3 ^3P tbsp. of water. Slice the chicken breasts in half horizontally to obtain 2 thin cutlets. Cover the chicken with a thin layer of yogurt then coat with panko.

5. Cook the chicken Heat a generous drizzle of vegetable oil in a pan over medium heat. When the oil is hot, cook the chicken slices 4-5 minutes per side until the center is cooked.

6. Plate your dish Serve the chicken with the rest of the yogurt, the orzo and the fennel salad. Bon appétit!

2unitChicken Breast

60gPanko Breadcrumbs

1unitFennel Bulb(s)

2unitRadishes

180gOrzo

0.5unitLemon

1unitFresh Italian Parsley

1unitGreek Yogourt 2%

8gItalian Spices

What you need pan, pot, strainer, tongs, bowls, microplane

640 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 59g

20%

fat 10g

15%

cholesterol 200mg

67%

fiber 6g

24%

protein 74g

saturated 2g

10%

sodium 402mg

17%

sugar 8g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg