Baked chicken milanesa with criolla salad and squash mash

Ingredients

For 1 serving

• Chicken breast140 g
• Breadcrumbs25 g
• Eggs0.5
• Parsley5 g
• Garlic powder1 pinch
• Pumpkin250 g
• Tomatoes120 g
• Red onion30 g
• Red wine vinegar5 ml
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: October – February

Method

1. Heat a fan oven to 220 °C and line a baking tray with baking paper.
2. Put the chicken breast between two sheets of baking paper and pound it to about 5 mm thick. Beat the egg with a pinch of salt; mix the breadcrumbs with the chopped parsley, garlic powder and a pinch of salt.
3. Dip the chicken in the egg and then the breadcrumbs, pressing well so they stick. Lay it on the tray, brush with half the oil and bake for 15 minutes, turning halfway, until golden, crisp and cooked through.
4. Meanwhile peel the squash, cut it into cubes and steam for 15 minutes, until very tender; mash it with a fork and a pinch of salt.
5. Cut the tomatoes into wedges and the red onion into thin slices and dress with the vinegar, remaining oil and a pinch of salt.
6. Serve the milanesa with the squash purée, the criolla salad and lemon wedges.