Italian Inspired Chicken Breast Milanese

Name: Italian Inspired Chicken Breast Milanese with Tomato Spaghetti and Balsamic Glazed Rocket
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; 1 sachet(s) Dried Oregano; 2 unit(s) Garlic Clove**; 180 grams Spaghetti; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 25 grams Sun-Dried Tomato Paste; 20 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce; 20 grams Butter

with Tomato Spaghetti and Balsamic Glazed Rocket

Recipe Development TeamPublished on October 17, 2024

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Originating from the Italian city of Milan, preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. This chicken breast version is crispy and golden on the outside while staying tender in the middle.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Oregano

2 unit(s)

Garlic Clove**

180 grams

Spaghetti

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3672 kJ

Energy (kcal)878 kcal

Fat20.8 g

of which saturates9.3 g

Carbohydrate109 g

of which sugars13.8 g

Dietary Fibre5.8 g

Protein63.2 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Rolling Pin

•Large Saucepan

•Baking Paper

•Baking Tray

•Pan

•Garlic Press

•Colander

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and half the dried oregano into another bowl, season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Clean out the chicken pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and stir fry for 1 min. Stir in the remaining oregano, passata, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 6-8 mins.

When the sauce has thickened, stir in the cooked pasta, butter (see pantry for amount) and hard Italian style cheese until well combined. Taste and season with salt and pepper if needed. Add a splash of water if it looks too thick.

Once the chicken is cooked, carefully slice into 2cm thick slices.