Italian Inspired Chicken Milanese and Tomato Spaghetti
with Balsamic Glazed Rocket
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, making it the perfect flavour match for a classic tomato spaghetti.
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.
Ingredients
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
3 unit(s)
British Chicken Thighs
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
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar 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 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).
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, the butter (see pantry for amount) and the hard Italian-style cheese until well combined. Taste and season with salt and pepper if needed. Add a splash of water to the sauce if it looks too thick.
Once the chicken is cooked, carefully slice into 2cm thick slices.
Divide the tomato spaghetti between your bowls and arrange the chicken slices on top.
Scatter the rocket leaves on top. Drizzle over the balsamic glaze.
Enjoy!
