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This recipe brings together the crispy, golden perfection of Chicken Milanese and the tangy, creamy goodness of Yuzu Caesar Kale Salad. The chicken is coated with a flavorful mix of panko and parmesan, baked until deeply golden and crispy, while the salad features a vibrant dressing made with yuzu juice, Dijon mustard, avocado mayo, and white miso paste. The crunch from the crispy panko crumbs on top ties everything together beautifully.
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Mix ground chicken with garlic powder, onion powder, salt, and pepper in a bowl.
Spread the chicken mixture onto parchment paper into a large rectangle about 1/4-inch thick.
Dust the chicken mixture with flour and shake off excess. Brush egg wash over the top, then coat with panko. Spray generously with avocado oil.
Place another parchment sheet on top and carefully flip. Repeat the coating process: dust with flour, brush with egg wash, and coat with panko. Sprinkle generously with parmesan cheese, spray with avocado oil, and add a pinch of salt.
Bake at 450°F for about 30 minutes until deeply golden and crispy.
Whisk together Dijon mustard, yuzu juice, avocado mayo, white miso paste, and black pepper to make the dressing.
Toss the dressing with chopped kale and extra parmesan cheese.
Sprinkle extra crispy panko crumbs from the Milanese on top for added crunch.
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If yuzu juice is unavailable, substitute with lemon juice for a similar tangy flavor.
For extra crunch, make sure to generously coat the chicken with panko and parmesan.
Use avocado oil spray to evenly coat the chicken for a crispy finish without excess oil.
Can I use chicken breasts instead of ground chicken?
Yes, you can use chicken breasts. Pound them thin and follow the same coating and baking process.
What can I substitute for yuzu juice?
You can use lemon juice as a substitute for yuzu juice.
Can I fry the chicken instead of baking?
Yes, you can fry the chicken in a skillet with oil until golden and crispy, but baking is a healthier option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead and stored in the refrigerator for up to 5 days.
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