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Chicken Milanese With Pasta

Top tip for this recipe is took the chicken in clarified butter. Clarifying the butter stops it burning.

2 large chicken fillets, halved horizontally to make 4 fillets

2 eggs, beaten

2 tbsp flour

6 tbsp bread crumbs

2 tbsp parmesan, grated

100g butter, clarified – see video

200g dried fettuccini or tagliattelli

2 tbsp extra virgin olive oil

1 lemon, quartered

handful of rocket to garnish

Chicken Milanese frying in butter

Place a chicken breast between 2 pieces of baking parchment and using a rolling pin or saucepan bash the fillet to 1/2 cm thickness.

Put a large pan of salted water on to boil.

Put the flour in a bowl, then the egg in another bowl and lastly the breadcrumbs and parmesan in another bowl. Season all the fillets on both sides with salt and pepper. Dip a fillet in the flour, then the egg and finally the breadcrumbs. Continue to coat all the fillets.

Heat the clarified butter in a frying pan on a medium heat and cook the chicken for 3-4 minutes on each side until golden and cooked through. remove and keep warm.

Cook the pasta to the pack instructions (approx 10 minutes). Drain then return to pan and generously douse with extra virgin olive oil, salt and pepper to taste.

Serve the Milanese on the pasta with the quartered lemon and sprinkling of rocket.

Chicken Milanese with pasta

Chicken Milanese with pasta

Jules
Top tip for this recipe is took the chicken in clarified butter. Clarifying the butter stops it burning.
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 472 kcal

Ingredients
  

  • 2 large chicken fillets halved horizontally to make 4 fillets
  • 2 eggs beaten
  • 2 tbsp flour
  • 6 tbsp breadcrumbs
  • 2 tbsp parmesan grated
  • 100 g butter clarified (see video)
  • 250 g Fettuccini or Tagliatelli dry pasta
  • 2 tbsp extra virgin olive oil
  • 1 lemon quartered
  • 1 handful rocket for garnish

Instructions
 

  • Place a chicken breast between 2 pieces of baking parchment and using a rolling pin or saucepan bash the fillet to 1/2 cm thickness.
  • Put a large pan of salted water on to boil.
  • Put the flour in a bowl, then the egg in another bowl and lastly the breadcrumbs and parmesan in another bowl. Season all the fillets on both sides with salt and pepper. Dip a fillet in the flour, then the egg and finally the breadcrumbs. Continue to coat all the fillets.
  • Heat the clarified butter in a frying pan on a medium heat and cook the chicken for 3-4 minutes on each side until golden and cooked through. remove and keep warm.
  • Cook the pasta to the pack instructions (approx 10 minutes). Drain then return to pan and generously douse with extra virgin olive oil, salt and pepper to taste.
  • Serve the Milanese on the pasta with the quartered lemon and sprinkling of rocket.

Video

Nutrition

Calories: 472kcalCarbohydrates: 55gProtein: 30gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 134mgSodium: 300mgPotassium: 527mgFiber: 3gSugar: 4gVitamin A: 208IUVitamin C: 15mgCalcium: 121mgIron: 2mg
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