CRISPY CHICKEN MILANESE with Roasted Broccoli & Honey Dijon

Інгредієнти

Broccoli *

Chicken

Panko

Garlic Powder

Honey Dijon

Dressing

Breadcrumbs

Breasts * (1 | 2) (1 |2)

(1 | 2) (1 | 2) (10 oz | 20 oz)

Contains: Wheat

Contains: Eggs

Kosher Salt

Flour

Egg

Black Pepper (1 |2) (¼ Cup | ½ Cup)

Contains: Wheat

Contains: Eggs

Cooking Oil

(1 tsp | 2 tsp +

more for frying)

Напрямки

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Cut broccoli into bite-size pieces.

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. (Add a pinch of chili flakes from your pantry if you like things spicy!) Roast on middle rack until browned and tender, 15-20 minutes.

Meanwhile, place ¼ cup flour (½ cup for 4 servings) in a shallow dish. Crack one egg (two eggs for 4) into a second shallow dish; add 2 TBSP water (4 TBSP for 4) and whisk to blend. In a third shallow dish, combine panko with garlic powder. Season all three dishes generously with salt and pepper.

Pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ⅓ inch thick. Season all over with salt and pepper. Working one piece at a time, press chicken into flour until fully coated. Gently shake off excess, then dip both sides into beaten egg. Let excess egg drip off, then press into seasoned panko until fully coated. (For less mess, use tongs to dip and transfer! Discard any excess flour, egg, and panko after coating.)

Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of seasoned panko sizzles when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.

Divide chicken and broccoli between plates. Drizzle chicken with dressing or serve dressing on the side for dipping.