I love Milanese chicken but if I'm short on time, or am trying to be healthier, then this is a great alternative.
Instead of coating the chicken breasts in parmesan-rich, panko breadcrumbs, they are simply tossed in seasoned olive oil and cooked quickly on the griddle. This way the chicken stays beautifully moist on the inside, whilst developing a lovely crispy exterior.
The tomato sauce is simple to throw together and has a surprising depth of flavour, that compliments the chicken really well.
I've tried this dish with a range of pasta, but have concluded that egg parpadelle is the perfect shape and texture, though other pastas will obviously do!
Serves 3-4
For the tomato and basil parpadelle
2 tablespoons of olive oil
1 white onion
2 cloves of garlic
2 x 400g cans of tinned tomatoes
2 tablespoons of sun-dried tomato paste
2 tablespoons of dried oregano
1 bay leaf
Pinch of brown sugar
1 tablespoon of red wine vinegar
Handful of basil leaves
80g - 100g parpadelle per person
For the chicken
Chicken breasts (1 per person)
Olive oil
Seasoning
To serve (optional)
Parmesan
Rocket salad
To make the tomato and basil parpadelle
- Finely dice the onion.
- Heat the olive oil in a lidded sauté pan or large saucepan.
- Add the onion and sauté until translucent.
- Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar. Season well.
- Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
- Cook the pasta according to the pack instructions (so that it is ready at the same time as the sauce and the chicken)
- When the sauce is ready, remove from the heat and stir in a handful of torn basil leaves.
To make the chicken
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1.5 cm thick. The chicken breasts want to be flattened so they are an even thickness.
- Place the chicken in a Tupperware (or similar) and drizzle with olive oil. Season.
- Rub the oil and seasoning into the chicken breasts.
- Heat a griddle pan and once the pan is up to temperature, lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until golden brown.
- Remove the chicken fillets from the pan and slice.
