Chicken milanese £1.61 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Equipment needed:
Rolling pin or bottom of a heavy metal pan
Clingfilm or sandwich bag
Baking tray
1 Chicken breast
¼ Cup of breadcrumbs
1 egg
2 Tbsp olive oil
¼ Cup of plain flour
½ Jar pasta sauce
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Directions: |
Directions:1. Turn oven on to gas mark 5 or 190º
2. Put the chicken in a sandwich bag or wrap in clingfilm
3. Beat the chicken with the rolling pin or back of another pan. Hit that mofo allover!
4. Put the breadcrumbs on one plate or bowl and the flour in another. Beat the egg and oil together in another bowl.
5. Dip the chicken in the flour-coat both sides, then do the same for the egg then the breadcrumbs.
6. Lay the chicken on the baking tray and bake in the oven for 10 minutes
7. Boil the spaghetti for 10 minutes
8. Microwave the pasta sauce for 1½ minutes
9. Drain the spaghetti and add to your plate, top with the pasta sauce and the cooked chicken on top. |
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Number Of
Servings: |
Number Of
Servings:1 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: The other half of the jar of pasta sauce can be used with a pack of ravioli 'pillows' to make another meal.
The really good thing about battering the chicken is it actually can double your meal usage as often you could then serve two meals out of the one piece of chicken breast. Depending on how thick the chicken is you can either cut it in half horizontally before you whack it down or whack it down first and then cut it vertically. I often do this when making chicken burgers as otherwise it wouldn't fit in the burger bun.
Your aim is to have a mini conveyor belt of three bowls for you to easily dip the chicken in one after the other. This is the standard way of 'breading' and now you know you can use it again and again. Make your own chicken burgers, fishcakes, cats curry or nuggets.
You can add spices or cheese in with the breadcrumbs for extra flavour.
I usually grate the end pieces of a loaf of bread straight into a tub and then pop them in the freezer so I always have breadcrumbs ready when I need them as you don't need to defrost them before use.
WARNING: Never re-use once contaminated. If you fill a bowl with breadcrumbs and dip the chicken in you cannot use any leftover breadcrumbs as they will need to be binned as they've been in contact with the chicken so only put in the bowl what you think you'll need, you can always add more if you need to.
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