2largechicken filletshalved horizontally to make 4 fillets
100gbutterclarified (see video)
250gFettuccini or Tagliatelli dry pasta
2tbspextra virgin olive oil
1handfulrocket for garnish
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.