Chicken Milanese

Method

1. 1

   Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

2. 2

   Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine.

3. 3

   Working with one chicken fillet at a time, coat in the flour.

4. 4

   Then dip into the beaten egg.

5. 5

   Finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.

6. 6

   To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden and crisp.

7. 7

   Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.

Nutrition

calories

397 calories

fatContent

19 grams fat

fiberContent

1 grams fiber

sugarContent

1 grams sugar

sodiumContent

0.4 milligram of sodium

proteinContent

32 grams protein

carbohydrateContent

24 grams carbohydrates

saturatedFatContent

2 grams saturated fat

Indicative values from the source, for the original recipe.

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