Italian Inspired Chicken Milanese
with Tomato Spaghetti and Baby Plum and Rocket Salad
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Egg
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 version is crispy and golden on the outside while staying tender in the middle.
Ingredients
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Dried Oregano
3 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
180 grams
Spaghetti
(Contains: Wheat, 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 tbsp
Olive Oil for the Dressing
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 0.5 tsp salt for the pasta.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl with the salt for the breadcrumbs (see pantry for amount) and half the dried oregano.
Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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. Place the chicken on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the baby plums then add to a bowl with the olive oil (see pantry for amount) and season with salt and pepper. Set aside for later.
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.
Share the tomato spaghetti between your bowls and arrange the sliced chicken on top.
Toss the rocket through the tomatoes and dressing, then serve alongside with a drizzle of balsamic glaze.
Enjoy!
