Chicken Milanese Salad
Fresh protein filled chicken salad that can be put together in under 20 minutes
Equipment
- 1 AirFryer/Oven
- 1 Kitchen Knife
- 1 Chopping Board
- 3 Bowls
Ingredients
Breaded Chicken
- 2 Chicken Breast Butterflied
- 1 tbsp Ground Paprika
- 1 tbsp Mixed Herbs
- 1 tsp Cooking Oil
- 1 cup Flour
- 1 egg
- 2 cups Breadcrumbs
Salad
- 2 tsp Extra Virgin Olive Oil
- 2 tsp Lemon Juice
- 1 tsp Wholegrain or Dijon Mustard
- 1 tsp Minced Garlic
- ⅓ cup Pine Nuts
- 30 g Parmesan Cheese Shaved/Grated
- 100 g Salad Leaves (Arugula/Rocket/Spinach/Lettuce)
Instructions
- Season the butterflied Chicken Breasts with the Paprika, Mixed Herbs, Oil, and Salt and Pepper. Follow this by coating the Chicken Breast in the flour and shaking off any excess.
- Crack the Egg into a bowl and whisk with a splash of water. Pour the Breadcrumbs into another bowl and arrange your cooking station to have the Chicken, then bowl with Egg, then bowl with Breadcrumbs, and then the cooking tray/airfryer basket to place the Chicken.
- Take each piece of Chicken Breast at a time and first dip in the Egg coating all over and shaking off any excess, before putting into the Breadcrumbs. Cover over the Chicken with the Breadcrumbs and push down firmly so they stick to the Chicken. Make sure to coat fully, and then move the Chicken piece to the cooking tray/airfryer basket. Complete this with all Chicken pieces.
- Cook the Chicken in an airfryer or oven at 200℃ for 10 minutes if using an airfryer or 14 minutes if using an oven, until the Breadcrumb is golden brown and the Chicken is cooked through.
- While the Chicken is cooking, make the Salad. First combine the Extra Virgin Olive Oil, Lemon Juice, Mustard, Garlic and some Salt and Pepper into a bowl and mix well to make the dressing.
- Finally, plate up by placing the Chicken on the plate topped with the Salad leaves, Parmesan and Pine Nuts, followed by drizzling the dressing all over.