BIG TONI’S ITALIAN KITCHEN

Chicken Milanese                              March 2018

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This is one of the simplest yet most delicious chicken recipes you are ever going to make. It’s so simple you only have to cook it once and you will remember it forever. This is good news, as your family will want you to cook it again and again and again. 

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It’s faster to make than popping down the takeaway and better for you. Its important you buy the best chicken you can afford as the better the chicken the better this dish.  

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For 4 people you will need:

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  • 4 x 150 g skinless free-range chicken breasts
  • 200 g plain flour
  • 3 large free-range eggs
  • 250 g breadcrumbs
  • 4 teaspoons of butter

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How to make:

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Place a chicken breast on a board between two layers of cling film. 

You can butterfly the breast first but it is not really nesecery.

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Then bash the breast with a wooden rolling pin or meat mallet to flatten them to about 7 to 10mm thick. 

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Put the flour into one wide bowl, and then beat the eggs in a second bowl. Sprinkle the breadcrumbs to a third. 

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Season the chicken then coat it in the flour, then the egg and finally in the breadcrumbs, until it is completely covered.

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Heat a good glug of oil and a teaspoon of butter in a large frying pan over a medium heat and cook the chicken for 3 to 4 minuets on each side, it should be golden brown and the chicken is cooked through, If the chicken is not quite even in thickness you may get some crispy bits but this just adds to the dish, keep each breast warm in a low oven while you cook the rest.

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I served these with some butterbeans cooked in oil, basil, pine nuts and parsley with a splash of white wine but its great with salad; kids love it with chips and It will even work amazingly well in a bun with all the trimmings 

for picnics or a lunch box.

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Jason’s Wine recommendations

One of my favourites is Greco di Tufo

Greco di Tufo from Campania in Italy. 

Tre Fiori, Greco di Tufo at Waitrose - £8.79

Spaghetti with clams – If this dish is the classic Italian style without tomatoes then the classic pairing would be a Pinot Grigio, but remember it’s better to pay a little more with this wine as quality improves dramatically from the bargain level stuff widely available. If the dish has tomatoes aswell then the wine needs to have a greater intensity and one of my favourites is Greco di Tufo from Campania in Italy. Tre Fiori, Greco di Tufo at Waitrose - £8.79