Chicken Milanese
- Barney Desmazery
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Serves 4
More effort
Prep: 30 mins
Cook: 20 mins
A star rating of 4.8 out of 5.40 ratingsRate
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Make our breaded chicken Milanese – the cheese is optional, but it takes the coating to the next level. You can also make it with turkey, pork or aubergine
Nut-free
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Barney says, "Chicken Milanese is a classic dish that creates crisp, breaded chicken. Bashing the fillets with a rolling pin helps to tenderise the meat, as well as create a uniform thickness so they cook quickly and evenly in the frying pan.
"In my recipe, I've added parmesan into the fresh breadcrumb mixture for extra savoury flavour. You can swap the chicken for turkey or pork, or even slices of aubergine for a vegetarian version. Serve with steamed new potatoes and seasonal greens or pasta with a fresh tomato sauce."
Ingredients
Nutrition
Units:
MetricUS
-
2 large chicken breasts
-
50g plain flour
-
1 egg
beaten
-
75g fresh breadcrumbs
-
10g parmesan
finely grated (optional)
-
6 tbsp sunflower oil
-
lemon wedges
to serve
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Nutrition: Per serving
-
kcal397
-
fat19g
-
saturates2g
-
carbs24g
-
sugars1g
low
-
fibre1g
-
protein32g
high
-
salt0.4g
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Method
-
step 1
Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
-
step 2
Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine.
-
step 3
Working with one chicken fillet at a time, coat in the flour.
-
step 4
Then dip into the beaten egg.
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step 5
Finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.
-
step 6
To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden
and crisp.
-
step 7
Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.
Recipe from Good Food magazine, October 2022
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A star rating of 4.8 out of 5.40 ratings
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