Chicken milanese with spaghetti
Chicken milanese with spaghetti
Ingredients
For the chicken milanese
- 2 skinless chicken breasts
- 100g plain flour
- 2 large eggs, beaten
- 150g fresh breadcrumbs
- 50g Parmesan cheese, finely grated
- 2 tbsp olive oil
For the spaghetti
- 320g spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 x 400g tin plum tomatoes
- 10g basil leaves
- Parmesan cheese, grated
Instructions
- 1
Place the chicken breasts between 2 sheets of cling film and bash with a rolling pin until about 1cm thick.
- 2
Set up 3 plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs and Parmesan.
- 3
Coat the chicken breasts in flour, then dip in the egg, and finally coat in the breadcrumb mixture, pressing to adhere.
- 4
Heat the olive oil in a large frying pan over a medium heat. Fry the chicken for 4-5 minutes each side, until golden and cooked through.
4 min - 5
Meanwhile, cook the spaghetti according to the packet instructions.
- 6
While the spaghetti is cooking, heat the olive oil in a saucepan over a medium heat. Add the garlic and cook for 1 minute, until fragrant.
1 min - 7
Add the plum tomatoes and basil to the saucepan and cook for 10 minutes, until the sauce has thickened.
10 min - 8
Drain the spaghetti and add it to the tomato sauce. Toss to coat.
- 9
Serve the spaghetti with the chicken milanese on top, and a generous grating of Parmesan.
Nutrition
Per serving (based on 2 servings)



