Ingredients
This base recipe yields 2 servings and can be scaled for plated service, banquet production, or premium poultry station preparation.
Base recipe = 2 servings.
- 300 g chicken breast
- 3 g garlic
- 80 g panko breadcrumbs
- 150 g dry garbanzo beans
- 500 ml canola oil
- 120 ml olive oil
- 160 g red bell pepper
- 150 g yellow onion
- Sea salt, to taste
- 28 g parsley
- 400 g cauliflower florets
- 200 g zucchini
- 200 g carrots
- 30 ml lemon juice
- 60 g Parmesan cheese
Method
- Boil the soaked garbanzo beans with garlic, bay leaf, and peppercorns until tender. Purée with lemon juice, Parmesan, and olive oil until smooth.
- Prepare the vegetables by blanching the cauliflower and zucchini, sautéing the carrots, and roasting and blending the bell pepper into a sauce.
- Bread the chicken with flour, egg wash, and panko breadcrumbs. Pan-fry in canola oil until golden, then finish in the oven until fully cooked.
Chef’s Note: This dish is at its best when the Milanese stays crisp and light, while the garbanzo purée remains smooth and creamy. The pepper sauce and vegetables add sweetness, color, and balance to the plate.
| Calories | 620 kcal |
| Fat | 36 g |
| Carbohydrates | 28 g |
| Protein | 48 g |
| Sodium | Varies with seasoning and Parmesan |