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RECIPE
18 INGREDIENTS 13 STEPS 30min

Chicken Milanese with Shaved Spring Vegetables

This Chicken Milanese with Shaved Spring Vegetable Salad is, as the name suggests, springy and light, but with a crispy breaded chicken breast. The salad consists of delicate butter or Bibb lettuce, tossed with shaved carrots, thinly sliced radishes, and julienned sugar snap peas. A perfect dinner recipe!
Chicken Milanese with Shaved Spring Vegetables Recipe | SideChef
This Chicken Milanese with Shaved Spring Vegetable Salad is, as the name suggests, springy and light, but with a crispy breaded chicken breast. The salad consists of delicate butter or Bibb lettuce, tossed with shaved carrots, thinly sliced radishes, and julienned sugar snap peas. A perfect dinner recipe!
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
30min
Total Time
$6.18
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4
Medium Carrots , trimmed, peeled
about 10 oz
5
Radishes , trimmed, scrubbed, thinly sliced
1 cup
Sugar Snap Peas
about 4 oz
1 Tbsp
Dijon Mustard
2 cups
Panko Breadcrumbs
I used Japanese Dried Bread Flakes
1/2 cup
Freshly Grated Parmesan Cheese
1
Lemon , freshly squeezed
2 Tbsp of juice needed
1/8 tsp
Ground Cumin
2 heads
(4 oz)
Bibb Lettuce
leaves washed and dried
or Boston Lettuce
1
1/2 cup
Chopped Fresh Herbs
1/2 cup
Olive Oil , divided
plus more if needed
1/4 tsp
plus more to taste
1/4 tsp
plus more to taste
to taste
for serving
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Nutrition Per Serving

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CALORIES
828
FAT
43.7 g
PROTEIN
62.5 g
CARBS
45.7 g

Author's Notes

Feel free to use any fresh herbs you like, such as chives, mint, basil, or a combination.

Store prepped veggies in a bowl in the fridge covered with a damp paper towel. If you like, you can transfer the cooked chicken breasts to a wire rack set over a sheet pan in a 200 degrees F (90 degrees C) oven. This will keep them hot while you cook the remaining pieces!

Cooking Instructions

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Step 1
Using a vegetable peeler, shave the Carrots (4) into long strands.
Step 2
Place them in a large bowl, along with the Radishes (5) . Thinly slice the Sugar Snap Peas (1 cup) lengthwise and add them to the bowl.
Step 3
Pat the Tyson® Chicken Breasts (4) dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper.
Step 4
Using a meat mallet or rolling pin, pound the chicken breasts through the paper until they are between 1/4 and 1/2-inch thick throughout. Discard the parchment paper and set the chicken aside.
Step 5
Place the All-Purpose Flour (1/2 cup) on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the Large Eggs (2) and Dijon Mustard (1 Tbsp) with a fork until smooth.
Step 6
On a third plate, combine the Panko Breadcrumbs (2 cups) and Parmesan Cheese (1/2 cup) . Season the chicken with salt and pepper and then, working one piece at a time, dip the chicken into the flour, shaking off any excess, then into the eggs, and finally, the panko. Place the prepared breasts on a plate until ready to cook.
Step 7
Heat Olive Oil (3 Tbsp) in a large skillet set over medium heat. When the oil is hot, place one chicken breast in the pan, shaking off any excess crumbs. Cook for 2-3 minutes on each side, pressing the chicken lightly with a spatula until golden brown on both sides and cooked through.
Step 8
Transfer to a plate lined with a paper towel and sprinkle with salt.
Step 9
Add Olive Oil (2 Tbsp) to the pan and repeat the process with the other 3 breasts, adjusting the heat as necessary and adding a tablespoon or two of oil if the pan seems dry at any point.
Step 10
Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of Lemon (1) , Olive Oil (3 Tbsp) , Ground Cumin (1/8 tsp) , Kosher Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Add the Bibb Lettuce (2 heads) to the bowl with the vegetables and set aside.
Step 11
When ready to serve, place each chicken breast on a large dinner plate. Drizzle the dressing over the salad and toss gently until well-mixed.
Step 12
Dice the Avocado (1) , add it to the salad along with Fresh Herbs (1/2 cup) , and toss again.
Step 13
Top each chicken breast with a big heap of salad, sprinkle with Sea Salt Flakes (to taste) and black pepper, and serve immediately.
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Nutrition Per Serving
Calories
828
% Daily Value*
Fat
43.7 g
56%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
244.6 mg
82%
Carbohydrates
45.7 g
17%
Fiber
8.2 g
29%
Sugars
6.6 g
--
Protein
62.5 g
125%
Sodium
605.6 mg
26%
Vitamin D
0.1 µg
0%
Calcium
301.2 mg
23%
Iron
4.9 mg
27%
Potassium
691.3 mg
15%
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