Chicken Milanese, Tagliatelle and Tomato

Chicken Milanese, Tagliatelle and Tomato
Milanese is an Italian staple. Instead of breadcrumbs my version uses a mix of polenta and flour, and, instead of spaghetti, I've gone with Tagliatelle.
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Chicken Milanese, Tagliatelle and Tomato


10 Cherry tomatoes

1 Garlic clove

4 tbsp Olive oil

10 tbsp Groundnut oil, veg oil or sunflower oil

60g Fine cornmeal (polenta)

60g Plain flour

2 Eggs

4 tbsp milk

1 Packet fresh basil

Parmesan, handful grated

Half a lemon

2 Organic chicken breasts

200g Tagliatelle or spaghetti

Maldon salt and fresh black pepper

How to make

  1. Fill your pot (nearly) to the brim with water, add a pinch of salt and bring to a gentle boil.

  2. Meanwhile, put the two pans on medium heat, add olive oil to one and the other oil to the other (for shallow frying)

  3. Place each chicken breast between two pieces of cling film and gently bash out with a rolling pin until roughly 1cm thick.

  4. Peel and finely chop the garlic, slice tomatoes in half. Add both to the pan with olive oil and leave to gently fry for five minutes, stirring occasionally. Then, add a handful of fresh basil, turn the heat down low and let gently cook away.

  5. In a bowl, beat eggs and milk together, add a grind of salt and black pepper. In a separate bowl, add the two flours and mix with a fork. Dip each breast into the egg mix and then the flour, repeat this once more. It may get a little messy! Leave chicken on a plate.

  6. Cook pasta until al dente (1 minute under recommended time) and use a pair of tongs to lift it directly out of the water into the tomato sauce, mix together, add a small chunk of butter and leave on low heat.

  7. Time to shallow fry the chicken. Turn the heat right up and test the chicken fries instantly before carefully dropping each breast into the pan. Fry for four minutes on each side, turning with a spatula. You need a golden and crispy batter!

  8. Plate up the chicken, and using a tong, place the spaghetti on top with a sprinkle of parmesan and squeeze of lemon juice.

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