Sesame chicken Milanese with shaved asparagus salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Sesame chicken Milanese with shaved asparagus salad
Topped with a zingy, fragrant asparagus salad, this crispy chicken breast is a lovely light main – to make it veggie, swap out the chicken for sliced aubergines.
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
400Kcal
Fat
15gr
Saturates
3gr
Carbs
26gr
Sugars
4gr
Fibre
3gr
Protein
39gr
Salt
0.6gr
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Ingredients
- 2 large chicken breasts, about 250g each
- 75g panko breadcrumbs
- 20g white and black sesame seeds
- 50g plain flour, seasoned well
- 1 egg, beaten
- 8 tbsp sunflower or rapeseed oil, to fry
For the asparagus salad
- 10 chunky asparagus spears, trimmed
- a small bunch of Thai (or regular) basil, leaves picked
- a small bunch of mint, leaves picked
- 1 tsp chiu chow chilli oil (optional)
For the dressing
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp clear honey
Step by step
- Slice the chicken breast in half horizontally to give 4 escalopes. Place each one between sheets of baking paper and bash to an even thickness with a rolling pin.
- Mix the breadcrumbs and sesame seeds in a shallow bowl. Place the seasoned flour and beaten egg in two separate shallow bowls. Coat each chicken fillet first in flour, then egg and finally the sesame breadcrumbs. Chill until ready to cook.
- In a bowl, stir all the dressing ingredients together and season. Shave the asparagus into long strips using a vegetable peeler then add to a bowl with the picked herbs. Toss with the dressing about 5 minutes before serving.
- Heat the oil in a large pan over a medium heat. Gently add the chicken and cook for about 3-4 minutes on each side until golden and crisp (you may need to do this in 2 pans, or 2 batches).
- Serve the chicken with the asparagus herb salad piled on top, drizzled with the chilli oil, if using.
