Chicken milanese with spaghetti

Name: Chicken milanese with spaghetti
Total time: 45 min
Yield: 2
Cuisine: italian
Ingredients: 2 cloves of garlic; ½ a bunch of fresh basil; olive oil; 1 x 400 g tin of plum tomatoes; 2 x 150 g skinless free-range chicken breasts; 100 g plain flour; 2 large free-range eggs; 100 g breadcrumbs; 30 g Parmesan cheese; 150 g dried spaghetti

“Jamie’s take on an Italian classic. Pair this simple tomato spaghetti with crispy chicken. ”

Serves 2

Cooks In45 minutes

DifficultyShowing off

Jamie Magazine Chicken Dinner for two Romantic meals Italian Chicken breast

Nutrition per serving

Calories 965 48%
Fat 24.1g 34%
Saturates 6.7g 34%
Sugars 10.3g 11%
Salt 2.1g 35%
Protein 68.8g 137%
Carbs 126.8g 49%
Fibre 6.1g -

Of an adult's reference intake

Jamie Magazine

By Maddie Rix

Tap For Method

Ingredients

2 cloves of garlic
½ a bunch of fresh basil
olive oil
1 x 400 g tin of plum tomatoes
2 x 150 g skinless free-range chicken breasts
100 g plain flour
2 large free-range eggs
100 g breadcrumbs
30 g Parmesan cheese
150 g dried spaghetti

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Maddie Rix

Tap For Ingredients

Method

Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.