Jamie Oliver Chicken Milanese

There’s something deeply satisfying about pounding the life out of a chicken breast. Honestly. Not in a weird way — it’s just wildly therapeutic after a long, annoying day. And when it ends in golden, crispy, Parmesan-laced chicken served with glossy, garlicky tomato spaghetti? That’s a win in my book.

This is one of those weeknight miracles that feels fancier than it is. A bit of prep, yes, but not in a scary “you need five hands” kind of way. It’s hearty, familiar, and just a little bit indulgent — like the posh cousin of chicken nuggets and pasta. And it smells so good while it’s cooking, you’ll have people hovering.

Why You’ll Love It

• That crispy golden crust. It crunches when you cut into it.
• Rich, basil-scented tomato sauce clings to the pasta like a hug.
• It’s kid-friendly, date-night worthy, and leftover-appropriate all at once.
• Cheap ingredients, easy steps — zero drama.
• Comes together faster than waiting for your takeaway to arrive (seriously).
• Bonus: You get to whack things with a pan.

Ingredients

• 2 garlic cloves
• ½ bunch of fresh basil
• Olive oil
• 1 x 400g tin of plum tomatoes
• 2 x 150g skinless free-range chicken breasts
• 100g plain flour
• 2 large free-range eggs
• 100g breadcrumbs
• 30g Parmesan cheese
• 150g dried spaghetti
• Salt and pepper, to taste

How to Make It

Start your sauce off right:

Finely slice the garlic. Pick the basil leaves, set aside, and finely chop the stalks. Heat a splash of oil in a medium saucepan. Toss in the garlic and basil stalks and cook until golden — just a minute or two. Add the tinned tomatoes, squash them a bit, pour in a tin-full of water, season, and let it bubble away on low for 30 minutes until it’s thick and rich.

Flatten your bird:

Place each chicken breast between two layers of clingfilm and bash it with a saucepan or rolling pin. You want it nice and thin — about 5mm. Feels like a stress-relief exercise. And it works.

Set up the breading station:

Line up three bowls — flour in one, beaten eggs in the second, and breadcrumbs mixed with half the grated Parmesan in the third. Dip each chicken piece: flour → egg → crumbs. Press those crumbs on like you mean it.

Sizzle time:

Heat a good glug of oil in a big frying pan. Fry each piece for 3–4 minutes per side until crisp, golden, and cooked through. Keep warm on a plate while the rest finishes.

Spaghetti action:

While the chicken’s doing its thing, boil your spaghetti in salted water till al dente. Drain, then toss straight into your lovely tomato sauce. Loosen with a splash of pasta water if needed. You want it saucy, not soupy.

Plate and serve:

Twirl the tomato-y spaghetti onto plates, place a piece of crispy chicken on the side (or on top if you’re feeling rustic), and scatter with basil leaves and the rest of the Parmesan. Honestly, it’s a plate of joy.

Common Mistakes and How to Dodge Them

Why is my chicken soggy, not crispy?
You might’ve overcrowded the pan or skipped heating the oil properly. Let it get hot enough to sizzle!

Is my sauce too watery?
Simmer it longer. It needs time to reduce and thicken. You want it shiny and lush.

My breading won’t stick!
Pat the chicken dry before flouring. That first coat is key to making everything else cling.

Can I skip bashing the chicken?
You could, but it won’t cook evenly or crisp as well. Plus, the thinness is part of the charm.

Storage and Reheating

• Fridge: Chicken and pasta both keep well for 2–3 days. Store separately if you can.
• Reheat: Oven or air fryer for the chicken (keeps it crispy). Pasta can go in the microwave with a splash of water.
• Freezer: You can freeze the cooked chicken, but it’s best fresh. Tomato sauce alone freezes like a dream.

Frequently Asked Questions

Can I use chicken thighs?
Sure, just make sure they’re boneless and pounded thin. The flavour’s great, texture’s a bit chewier.

Do I have to use plum tomatoes?
Nope — any tinned tomatoes will work. I just love the richness of plums.

Can I bake the chicken instead of frying?
Yes, just drizzle with oil and bake at 200°C/400°F for about 20 minutes, flipping halfway.

Is this like Chicken Parmesan?
Kind of — but simpler, fresher, and without the heavy sauce and cheese smother. It’s its own thing, and proud of it.

Nutrition Facts (Per Serving):

• Calories: ~520
• Fat: 18g
• Carbs: 49g
• Protein: 38g
• Sodium: Moderate (thanks Parmesan)
• Sugar: ~6g