Name: Chicken Milanese with Sweet Potato Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes (2 to 3), cut into 1/2-inch cubes; 1/4 cup vegetable oil, plus more for frying; 1 tablespoon honey mustard, plus more for serving; 2 tablespoons white wine vinegar; 3/4 cup chopped fresh parsley; 1/2 small red onion, diced; 1/3 cup roasted pecans, roughly chopped; 3 tablespoons dried cranberries; 3 large eggs, beaten; 1 cup panko; Kosher salt and freshly ground pepper; 4 6-ounce skinless, boneless chicken breasts

Directions

Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
Divide the chicken and sweet potato salad among plates. Serve with honey mustard.

Photograph by Andrew Purcell

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Chicken Milanese with Sweet Potato Salad

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