Protein Upgrade | ORGANIC Chicken Breasts Milanese
over Lemony Orzo & Roasted Brussels Sprout Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Bust out your best Italian accent when you welcome a beloved classic into the kitchen. Golden and crispy on the outside, tender and juicy on the inside, Milanese never disappoints. Dredge chicken—certified organic, so they’re/it’s better for you and the environment— in olive-and-pepper spiced flour, followed by egg and finally a mixture of panko and Grana Padano cheese. Rest your fine pan-fried handiwork on a satisfying salad of orzo pasta, roasted Brussels sprouts and baby greens, tossed with a lemony vinaigrette.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Brussels sprouts
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Lemon
- 20g All-purpose flour
- 30g Panko
- 140g Orzo
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Zester
Strainer
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Parchment paper
Total Fat
34 g
Saturated Fat
7 g
Sodium
370 mg
Total Carb
84 g
Sugars
7 g
Protein
51 g
Fibre
8 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the root ends of the Brussels sprouts; quarter lengthwise. Mince the garlic. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring and adding ½ the garlic halfway, 12 to 14 min., until golden brown and tender. Allow to cool slightly.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Allow to cool slightly.
Prepare the chicken
Meanwhile, pat the chicken dry with paper towel and halve horizontally; season with S&P. In a shallow bowl, combine the flour, remaining spices and S&P. In a second shallow bowl, whisk 1 egg (double for 4 portions) until smooth. In a third shallow bowl, combine the panko and ½ the cheese. Working one at a time, coat the chicken in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Cook the chicken
In a large, high-sided pan, heat a thin layer of oil on medium. Add the chicken* and cook, 4 to 6 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P.
Make the orzo salad
Meanwhile, zest and juice the lemon. In a small bowl, make the vinaigrette by combining the lemon juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P. To the bowl of orzo, add the Brussels sprouts, baby greens and vinaigrette; toss well.
Plate your dish
Divide the orzo salad and chicken (slice beforehand if desired) between your plates. Garnish with the lemon zest (start with ½), remaining cheese and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
