What are the main ingredients in Chicken Milanese & Ranch Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Egg/s

What is the nutritional information of Chicken Milanese & Ranch Dressing?

Calories: 629, Carbs: 75 grams, Fat: grams, Protein: 54.8 grams, Sugar: 7.2 grams, Salt: 821 grams

How do I prepare Chicken Milanese & Ranch Dressing?

CRUMBED CHICKEN: In a shallow dish whisk 2 eggs with 1 tbsp of water. Prepare 1 more shallow dish with the cheese crumb. Coat the butterflied chicken in the egg, and then in the crumb. Return the pan, wiped down if necessary, to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season. TIME TO EAT: Plate up the potato wedges. Side with the crumbed chicken and the fresh salad. Drizzle over the ranch dressing and garnish with the toasted pine nuts. Well done, Chef! ROAST: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). TOAST: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. RANCH DRESSING: Return the pan to medium heat with 20ml of oil. When hot, fry the NOMU rub until fragrant, 1-2 minutes. Remove from the pan and add to the ranch dressing. Mix in the chopped chives and season. Loosen with a splash of water if it’s too thick. SALAD: In a salad bowl, combine the shredded green leaves, the halved tomatoes, the cucumber rounds, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Chicken Milanese & Ranch Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Egg/s

Chicken Milanese & Ranch Dressing

Name: Chicken Milanese & Ranch Dressing
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel; Egg/s

Transport your taste buds to Italy with this Milanese-inspired chicken dish. Next to a side of golden, oven-roasted potato wedges and nestled next to a simple greens & baby tomato salad lies a crispy, cheesy, panko breadcrumb-coated piece of chicken. Drizzled with a creamy wholegrain mustard sauce and finished with toasted pine nuts.

Chicken Milanese & Ranch Dressing

with potato wedges, a baby tomato salad & pine nuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cheese Crumb
Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chives
Green Leaves
NOMU One For All Rub
Pine Nuts
Potato
Ranch Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Egg/s

Photo of Chicken Milanese & Ranch Dressing

Serves 1

ROAST
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
RANCH DRESSING
Return the pan to medium heat with 10ml of oil. When hot, fry the NOMU rub until fragrant, 1-2 minutes. Remove from the pan and add to the ranch dressing. Mix in the chopped chives and season. Loosen with a splash of water if it’s too thick.
CRUMBED CHICKEN
In a shallow dish whisk 1 egg with 1 tbsp of water. Prepare 1 more shallow dish with the cheese crumb. Coat the butterflied chicken in the egg, and then in the crumb. Return the pan, wiped down if necessary, to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SALAD
In a salad bowl, combine the shredded green leaves, the halved tomatoes, the cucumber rounds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the potato wedges. Side with the crumbed chicken and the fresh salad. Drizzle over the ranch dressing and garnish with the toasted pine nuts. Well done, Chef!

Potato - 200g
Free-range Chicken Breast - 1
Pine Nuts - 5g
NOMU One For All Rub - 15ml
Ranch Dressing - 90ml
Fresh Chives - 3g
Cheese Crumb - 100ml
Green Leaves - 20g
Baby Tomatoes - 80g
Cucumber - 50g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
RANCH DRESSING
Return the pan to medium heat with 20ml of oil. When hot, fry the NOMU rub until fragrant, 1-2 minutes. Remove from the pan and add to the ranch dressing. Mix in the chopped chives and season. Loosen with a splash of water if it’s too thick.
CRUMBED CHICKEN
In a shallow dish whisk 2 eggs with 1 tbsp of water. Prepare 1 more shallow dish with the cheese crumb. Coat the butterflied chicken in the egg, and then in the crumb. Return the pan, wiped down if necessary, to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
SALAD
In a salad bowl, combine the shredded green leaves, the halved tomatoes, the cucumber rounds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the potato wedges. Side with the crumbed chicken and the fresh salad. Drizzle over the ranch dressing and garnish with the toasted pine nuts. Well done, Chef!

Potato - 400g
Free-range Chicken Breasts - 2
Pine Nuts - 10g
NOMU One For All Rub - 30ml
Ranch Dressing - 180ml
Fresh Chives - 5g
Cheese Crumb - 200ml
Green Leaves - 40g
Baby Tomatoes - 160g
Cucumber - 100g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
RANCH DRESSING
Return the pan to medium heat with 30ml of oil. When hot, fry the NOMU rub until fragrant, 1-2 minutes. Remove from the pan and add to the ranch dressing. Mix in the chopped chives and season. Loosen with a splash of water if it’s too thick.
CRUMBED CHICKEN
In a shallow dish whisk 2 eggs with 2 tbsp of water. Prepare 1 more shallow dish with the cheese crumb. Coat the butterflied chicken in the egg, and then in the crumb. Return the pan, wiped down if necessary, to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SALAD
In a salad bowl, combine the shredded green leaves, the halved tomatoes, the cucumber rounds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the potato wedges. Side with the crumbed chicken and the fresh salad. Drizzle over the ranch dressing and garnish with the toasted pine nuts. Well done, Chef!

Potato - 600g
Free-range Chicken Breasts - 3
Pine Nuts - 15g
NOMU One For All Rub - 45ml
Ranch Dressing - 270ml
Fresh Chives - 8g
Cheese Crumb - 300ml
Green Leaves - 60g
Baby Tomatoes - 240g
Cucumber - 150g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHICKEN PREP
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
RANCH DRESSING
Return the pan to medium heat with 40ml of oil. When hot, fry the NOMU rub until fragrant, 1-2 minutes. Remove from the pan and add to the ranch dressing. Mix in the chopped chives and season. Loosen with a splash of water if it’s too thick.
CRUMBED CHICKEN
In a shallow dish whisk 3 eggs with 2 tbsp of water. Prepare 1 more shallow dish with the cheese crumb. Coat the butterflied chicken in the egg, and then in the crumb. Return the pan, wiped down if necessary, to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
SALAD
In a salad bowl, combine the shredded green leaves, the halved tomatoes, the cucumber rounds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the potato wedges. Side with the crumbed chicken and the fresh salad. Drizzle over the ranch dressing and garnish with the toasted pine nuts. Well done, Chef!