Chicken Milanese with pasta
Top tip for this recipe is took the chicken in clarified butter. Clarifying the butter stops it burning.
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
Sodium: 300mgCalcium: 121mgVitamin C: 15mgVitamin A: 208IUSugar: 4gFiber: 3gPotassium: 527mgCholesterol: 134mgCalories: 472kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 14gProtein: 30gCarbohydrates: 55gIron: 2mg
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