Name: Chicken Milanese
Yield: Serves 2
Ingredients: Pinch of sugar; 1 teaspoon tomato paste (concentrated purée); 1 × 227-g (8-oz) tin chopped tomatoes; 2 tablespoons plain (all-purpose) flour; 2 chicken breasts; ¼ teaspoon red wine vinegar; 1 teaspoon olive oil; ½ red onion, finely chopped; 1 garlic clove, finely grated (shredded); 200 g (7 oz) dried spaghetti; Salt and freshly ground black pepper; 1 lemon, cut into wedges; Handful of torn basil leaves; 1 egg, beaten; 75 g (2½ oz) panko breadcrumbs; 20 g (¾ oz) Parmesan cheese, finely grated (shredded); 2 tablespoons olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Crispy breaded chicken escalopes are famous all over the world. Whether as Milanese or schnitzel, or even with the chicken swapped out for veal. Pairing it with pasta in a tomato sauce is not a new invention, but simply my favourite way to eat Chicken Milanese, especially with a good squeeze of lemon juice.

Ingredients

For the Sauce

1 teaspoon olive oil
½ red onion, finely chopped
1 garlic clove

Pasta

Method

First, make the sauce. Heat the oil in a frying pan (skillet) over a gentle heat. Add the onion and fry for 6-8 minutes or until softened. Stir in the garlic and fry for 1 minute before tipping in the tinned tomatoes, tomato paste, sugar and vinegar. Mix to combine and simmer gently for 5-10 minutes to thicken slightly. Turn off the heat and leave while you make the chicken escalopes.

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Chicken Milanese

Ingredients

For the Sauce

Method

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