A delicious and comforting supper, chicken Milanese is a staple recipe in my kitchen and always goes down well.
Pounded chicken is coated in breadcrumbs mixed with cayenne, thyme, oregano and paprika before being shallow fried in rapeseed oil.
Best served with pasta bound with a simple tomato sauce.
2 Chicken Breasts, 4 Slices Stale Bread, 1tsp Cayenne Pepper, 1tsp Paprika, 1tsp Oregano, 1tsp Thyme, Small Handful Parsley, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg White, Rapeseed Oil
1) Combine the bread with the cayenne, paprika, oregano, thyme, parsley, sea salt and black pepper in a food processor and blitz to a crumb. Pour into a wide, shallow dish. Place the egg white in a second wide, shallow dish.
2) Remove the inner fillet from the chicken breasts and butterfly each breast in half. Place a slice of the chicken between plastic wrap and pound with a meat hammer or rolling pin until around 2-3mm thick. Repeat with the remainder of the chicken.
3) Heat a large non-stick frying pan over a medium heat and add enough rapeseed oil to cover the pan by 0.5cm. Dip each piece of chicken in the egg white then into the breadcrumbs – pressing to ensure each side is coated well. Place in the pan and cook for around 4 minutes each side until cooked through. Continue in batches until all of the chicken is cooked (you may need to refresh the oil between batches), keeping the cooked chicken warm whilst the remainder cooks.
4) Serve the chicken with some grated parmesan and lemon wedges. Also great served with pasta and tomato sauce.