Chicken Milanese with Deep Fried Sprouts and Chestnuts

Chicken Milanese with a seasonal twist...just add Deep Fried Sprouts and Chestnuts! Garnish with radicchio, watercress, and fresh chestnuts, and serve with lemon wedges. A great alternative to your standard festive fare!

Ingredients

2 chicken breasts
2 eggs
100g plain four, seasoned
100g panko
250g butter
A sprig rosemary

For the sprouts

200g sprouts, halved
A spray of malt vinegar
Vegetable oil for frying

To serve

Radicchio
Watercress
Lemon wedges
Fresh chestnuts

Method

Print Recipe

Place the chicken between cling film and bash out to 5mm thick. Then dip them into the flour followed by egg and then the breadcrumbs.
Fry them in the butter and rosemary for 8 minutes until they are golden brown and crispy, baste with the butter.
Deep fry the sprouts at 170°C for 2 to 3 minutes until crisp. Drain, season and spray with vinegar.
Pop the chicken onto plates and garnish with the brussels, radicchio watercress, shave over chestnuts and finish with lemon wedges.

Ingredients

2 chicken breasts
2 eggs
100g plain four, seasoned
100g panko
250g butter
A sprig rosemary

For the sprouts

200g sprouts, halved
A spray of malt vinegar
Vegetable oil for frying

To serve

Radicchio
Watercress
Lemon wedges
Fresh chestnuts

Method

Place the chicken between cling film and bash out to 5mm thick. Then dip them into the flour followed by egg and then the breadcrumbs.
Fry them in the butter and rosemary for 8 minutes until they are golden brown and crispy, baste with the butter.
Deep fry the sprouts at 170°C for 2 to 3 minutes until crisp. Drain, season and spray with vinegar.
Pop the chicken onto plates and garnish with the brussels, radicchio watercress, shave over chestnuts and finish with lemon wedges.