Tomato pasta sauce
Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich slow-roast spaghetti sauce
Chicken milanese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 skinless chicken breasts
- 30g plain flour
- 1 eggbeaten
- 50g soft white breadcrumbs
- 10g parmesanfinely grated
- neutral oilfor shallow frying
- spaghetti al pomodoroto serve, garnished with basil leaves (optional)
Nutrition: per serving
- kcal439
- fat14.6g
- saturates1.9g
- carbs22.8g
- sugars0.8g
- fibre1.3g
- protein53.6g
- salt0.66g
Method
step 1
Open the chicken breasts out by cutting flat through the middle and open them out like a book. Cover with a sheet of baking paper and bash a few times until about 5mm thick.
step 2
Put the flour, beaten egg and breadcrumbs into three shallow bowls. Toss the parmesan through the breadcrumbs, and season the flour with salt and pepper.
step 3
Dust the chicken in the seasoned flour, coating all over, then dust off any excess and dunk into the egg. Transfer to the breadcrumbs and press down lightly to stick to both sides. Repeat with the second chicken breast.
step 4
Heat 1cm oil in a wide pan over a medium-high heat, until a pinch of breadcrumbs sizzles immediately and turns golden in a few seconds when dropped into the oil. Lower in the breaded chicken, and fry for 3-4 mins on both sides until deep golden and crunchy, and cooked through. Work in batches, if needed, so as not to overcrowd the pan. Drain on kitchen paper for 30 seconds, and season with salt. Serve with spaghetti al pomodoro, garnished with basil leaves, if you like.
