Atlas Masterclass

Chicken Milanese, crushed potatoes, peperonata

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INGREDIENTS‭:‬

Crumbed chicken 

Salsa verde base

Capsicum

Brown onion

Potatoes (1/3 of supplied)

Parsley

Lemon (1/2 of supplied)

 

WHAT YOU’LL NEED‭:‬ 2 Medium sauce pans, medium frying pan, strainer or colander, chopping board, knife, colander

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed) salt

ALLERGENS: Garlic, onion, gluten

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

METHOD:

1. Cook the potatoes: Bring a medium saucepan of salted water to the boil. Peel and roughly chop the potatoes. Boil potatoes for approximately 10 minutes, or until tender.

2. Make peperonata: Slice the onions thinly. Cook in a medium saucepan, with half of the salsa verde base, for approximately 5 minutes or until translucent. Slice the capsicums thinly. Add to the pan with the onions and cook a further 3 minutes or until capsicums have softened.

3. Make salsa verde: Chop the parsley finely. Combine with remaining salsa verde mix in a bowl. Squeeze lemon and drizzle a little oil over the salsa verde.

4. Cook the Milanese: Add a large splash of your favourite oil into a medium frying pan. Cook the crumbed chicken for  approximately 3 minutes each side or until browned and cooked through. Drain on a paper towel before serving.

5. To serve up: Drain potatoes through a colander. Place in a bowl and roughly crush with a little extra chopped parsley, lemon juice and salt. Transfer the potatoes to a serving plate and top with the Milanese and peperonata. Serve with salsa verde.

VEGETARIAN METHOD:

1. Cook the potatoes: Bring a medium saucepan of salted water to the boil. Peel and roughly chop the potatoes. Boil potatoes for approximately 10 minutes, or until tender.

2. Make peperonata: Slice the onions thinly. Cook in a medium saucepan, with half of the salsa verde base, for approximately 5 minutes or until translucent. Slice the capsicums thinly. Add to the pan with the onions and cook a further 3 minutes or until capsicums have softened.

3. Make salsa verde: Chop the parsley finely. Combine with remaining salsa verde mix in a bowl. Squeeze lemon and drizzle a little oil over the salsa verde.

4. Make the eggplant Milanese: Place the breadcrumbs in a shallow bowl and whisk the egg(s) in another shallow bowl. Slice the eggplant into 1.5cm slices lengthways, Dip each eggplant slice into the egg and then the breadcrumbs. Place on a plate while you crumb the remaining slices. Heat a large splash of your favourite oil into a medium frying pan over medium heat. Cook the crumbed eggplant for 3 minutes each side or until browned and cooked through. Drain on a paper towel before serving.

5. To serve up: Drain potatoes through a colander. Place in a bowl and roughly crush with a little extra chopped parsley, lemon juice and salt. Transfer the potatoes to a serving plate and top with the Milanese and peperonata. Serve with salsa verde.

For downloadable pdf version, click here.