This easy Chicken Milanese by Jamie Oliver is a quick and delicious meal perfect for weeknights. Featuring crispy, cheesy breaded chicken served with a rich, homemade tomato sauce and spaghetti, it’s a comforting classic. Made with simple pantry ingredients, this dish is flexible and flavorful, making it a favorite for both kids and adults alike.
Ingredients Needed
- 2 cloves of garlic
- ½ a bunch of fresh basil
- Olive oil
- 1 x 400g (14 oz) tin of plum tomatoes
- 2 x 150g (5.3 oz) skinless free-range chicken breasts
- 100g (3.5 oz) plain flour
- 2 large free-range eggs
- 100g (3.5 oz) breadcrumbs
- 30g (1 oz) Parmesan cheese
- 150g (5.3 oz) dried spaghetti
How To Make Chicken Milanese
- Prepare the garlic and basil: Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Make the tomato sauce: Heat a splash of olive oil in a medium saucepan over medium heat. Add the garlic and basil stalks, cooking for 2 minutes until golden. Add the tinned tomatoes to the pan and squash them down with the back of a spoon. Fill the empty tin with water and pour it in. Season with salt and pepper and simmer for 30 minutes until reduced, glossy, and thick.
- Flatten the chicken: Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm (¼ inch) thick.
- Prepare the breading: Place the flour in one bowl. Crack and beat the eggs in a second bowl. Place the breadcrumbs in a third bowl and finely grate in half of the Parmesan, then shake to combine.
- Bread the chicken: Coat the chicken breasts in the flour, then the egg, and finally in the cheesy breadcrumbs, ensuring they are thoroughly coated.
- Cook the chicken: Heat a lug of olive oil in a large frying pan over medium heat. Cook the chicken for 3-4 minutes on each side until golden and the meat is cooked through.
- Cook the spaghetti: Cook the spaghetti according to the packet instructions, then drain and toss it into the tomato sauce, loosening it with a little of the cooking water if needed.
- Serve: Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over the top.
Recipe Tips
- Flatten the chicken evenly: Make sure to bash the chicken breasts to an even 5mm (¼ inch) thickness. This helps them cook evenly and become crispy all over.
- Check the oil temperature: To get a perfect golden crust, make sure the oil is hot enough before frying. Test with a small piece of breadcrumb; if it sizzles right away, the oil is ready.
- Simmer the sauce slowly: Don’t rush the tomato sauce. Let it simmer for the full 30 minutes to become thick and flavorful, which makes it the perfect base for the pasta.
- Don’t overcook the chicken: Keep an eye on the chicken while frying. Once golden on both sides and cooked through, remove it from the pan to avoid drying it out.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Milanese cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2-3 days.
- Freeze: After cooling, wrap the chicken tightly in plastic wrap or foil and place it in a freezer-safe bag. It will keep in the freezer for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a small amount of oil in a frying pan over medium heat. Add the chicken and cook for 3-4 minutes on each side until heated through and crispy again.
Nutrition Facts
Serving Size: 1 serving
- Calories: 452
- Total Fat: 32g
- Saturated Fat: 4g
- Cholesterol: 104mg
- Sodium: 629mg
- Potassium: 448mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 19g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken Enchiladas
- Jamie Oliver Chicken Drumsticks Recipe
- Jamie Oliver Chicken Bean Stew
Jamie Oliver Chicken Milanese
Description
This easy Chicken Milanese by Jamie Oliver is a quick and delicious meal perfect for weeknights. Featuring crispy, cheesy breaded chicken served with a rich, homemade tomato sauce and spaghetti, it’s a comforting classic. Made with simple pantry ingredients, this dish is flexible and flavorful, making it a favorite for both kids and adults alike.
Ingredients
Instructions
- Prepare the garlic and basil: Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Make the tomato sauce: Heat a splash of olive oil in a medium saucepan over medium heat. Add the garlic and basil stalks, cooking for 2 minutes until golden. Add the tinned tomatoes to the pan and squash them down with the back of a spoon. Fill the empty tin with water and pour it in. Season with salt and pepper and simmer for 30 minutes until reduced, glossy, and thick.
- Flatten the chicken: Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm (¼ inch) thick.
- Prepare the breading: Place the flour in one bowl. Crack and beat the eggs in a second bowl. Place the breadcrumbs in a third bowl and finely grate in half of the Parmesan, then shake to combine.
- Bread the chicken: Coat the chicken breasts in the flour, then the egg, and finally in the cheesy breadcrumbs, ensuring they are thoroughly coated.
- Cook the chicken: Heat a lug of olive oil in a large frying pan over medium heat. Cook the chicken for 3-4 minutes on each side until golden and the meat is cooked through.
- Cook the spaghetti: Cook the spaghetti according to the packet instructions, then drain and toss it into the tomato sauce, loosening it with a little of the cooking water if needed.
- Serve: Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over the top.
Notes
- Flatten the chicken evenly: Make sure to bash the chicken breasts to an even 5mm (¼ inch) thickness. This helps them cook evenly and become crispy all over.
- Check the oil temperature: To get a perfect golden crust, make sure the oil is hot enough before frying. Test with a small piece of breadcrumb; if it sizzles right away, the oil is ready.
- Simmer the sauce slowly: Don’t rush the tomato sauce. Let it simmer for the full 30 minutes to become thick and flavorful, which makes it the perfect base for the pasta.
- Don’t overcook the chicken: Keep an eye on the chicken while frying. Once golden on both sides and cooked through, remove it from the pan to avoid drying it out.
Jamie Oliver Chicken Milanese