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    Angela Hartnett's Chicken Milanese

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    Angela Hartnett's Chicken Milanese

    Serves: 4

    Ingredients

    For the potatoes:
    1kg Maris piper potatoes, peeled and diced
    4tbsp olive oil
    4 garlic cloves, crushed
    4 sprigs rosemary, torn up

    For the chicken Milanese:
    4 chicken breasts, small fillet removed and battened flat
    200g plain flour, seasoned
    2-3 medium free range eggs, beaten
    300g stale breadcrumbs
    2tbsp unsalted butter
    2tbsp olive oil
    1 lemon, juiced

    For the salsa verde:
    Handful of flat leaf parsley, roughly chopped
    2tbsp capers, roughly chopped
    4 anchovies, finely chopped
    1 lemon, zested and juiced
    6tbsp olive oil

    For the watercress & rocket salad
    1tbsp white wine vinegar
    3tbsp olive oil
    2 handfuls of watercress
    2 handfuls of rocket
    75g Parmesan cheese, peeled into shavings

    Method

    To make the garlic & rosemary potatoes:
    1. Pre-heat the oven to 180°C, gas mark 4. Heat a large frying pan and add the butter and oil. When hot add the diced potatoes, cook for a couple of minutes and then add the garlic and rosemary.

    2. Toss the potatoes in the garlic and rosemary and place in the oven for 20-25 minutes.

    To make the chicken Milanese:
    3. Place the battened out chicken in the flour, egg and breadcrumbs and set aside.

    4. Heat a large frying pan and add the butter and oil. When hot add the chicken and cook on both sides for 2-3 minutes, until the chicken is cooked through and the juices run clear. Towards the end of the cooking time, spoon the butter over the cooked chicken.

    To make the salsa verde:
    5. Mix together all the ingredients and set aside.

    To make the watercress & rocket salad:
    6. Whisk the white wine vinegar and oil together in a small bowl, then season.

    7. Put the watercress and rocket into a salad serving bowl, mix together and pour over the dressing just before serving.

    To serve:
    8. Place the chicken on the plate alongside the salsa verde, garlic and rosemary potatoes and watercress and rocket salad, and add the Parmesan shavings.

     

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