Chicken Milanese Pasta

SUMMARY

RECIPE

For the chicken:

1. get three bowls ready one with flour, one with a beaten egg and one with panko bread crumbs. I always season the bread crumbs with salt and pepper too.

   
   

2. Lay the chicken breast between two pieces of cling film and bash until flat.. approx 1cm. (You can use a rolling pin or a bottle of wine or large metal serving spoon).

   
   

3. Bread the chicken by coating in flour, then egg, then bread crumbs.

   
   

4. fill a sauce pan with about 2cm of oil. Heat the oil until really hot and then drop the chicken in.

   
   

5. Fry on high heat until golden approx 2-3 mins on each side. Then flip until golden on the other side

   
   

For the pasta:

1. Heat a saucepan with one tablespoon of oil, add finely chopped red onion and fry for a few minutes

   
   

2. Add some chill depending how spicy you want it and fry for 1 min .

   
   

3. Then add four large tomato’s, salt, pepper and some Lea Perrins / Worcestershire sauce. Cook on medium heat until the tomato’s have broken down. Approx. 10 mins.

   
   

4. Then blend - we used hand blender but you could just mash for a more chunky sauce if you don’t have a blender.

   
   

5. Add a large tablespoon (or two depending how slutty) of Philadelphia and some grated Parmesan and mix

   
   

6. boil your pasta, drain and add the sauce

   
   

Recipe Credit

Molly Whitehall