Milanese Chicken
2 chicken breasts
200 g new potatoes, halved
2 tbsp sour cream
1/2 tsp garlic salt
1 lemon
1/2 cup panko breadcrumbs or 1 toasted, grated slice of bread
Salad
Chives
Oil for frying
Spray the potatoes with a little oil, season with salt and pepper, and bake for 25 minutes at 200°C.
Flatten the chicken breasts to 1/2 cm thickness by placing plastic wrap above and below the chicken, then pound them with a rolling pin or the bottom of a pan.
Mix the sour cream with a little salt, pepper, and garlic salt. Grate the zest from half a lemon into the sour cream mixture.
Place the breadcrumbs in a separate bowl.
Dip the chicken into the sour cream mixture, then coat well with breadcrumbs, pressing them onto the chicken.
Fry the chicken over medium heat with a tablespoon of oil for about 4 minutes on each side until golden.
Sprinkle chopped chives over the potatoes.
Serve the chicken with the baked potatoes, salad, and lemon wedges for squeezing over the chicken.
You can also make a simple dressing for the salad by mixing 1 tablespoon of sour cream, a little lemon juice, and a splash of olive oil.