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
Chicken Milanese & Ranch Dressing
with potato wedges, a baby tomato salad & pine nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken Milanese & Ranch Dressing?
The preparation time for Chicken Milanese & Ranch Dressing with potato wedges, a baby tomato salad & pine nuts is between 25 and 40 minutes.
What is the total time required to make Chicken Milanese & Ranch Dressing with potato wedges, a baby tomato salad & pine nuts?
The total time required to make Chicken Milanese & Ranch Dressing with potato wedges, a baby tomato salad & pine nuts is between 40 and 55 minutes.
How many servings does Chicken Milanese & Ranch Dressing provide?
4 servings
What are the main ingredients in Chicken Milanese & Ranch Dressing?
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
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?
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
How many calories does Chicken Milanese & Ranch Dressing have?
629 calories
How much fat content does Chicken Milanese & Ranch Dressing have?
grams
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