I love Milanese chicken but if I'm short on time, or am trying to be healthier, then this is a great alternative.
Instead of coating the chicken breasts in parmesan-rich, panko breadcrumbs, they are simply tossed in seasoned olive oil and cooked quickly on the griddle.
Cooked this way, the chicken stays beautifully moist on the inside, whilst developing a lovely crispy exterior.
As well as being great as a topping for pasta with tomato sauce, it's also delicious thrown on salads or served in pitas with salad and tzatziki.
Serves 3-4
Chicken breasts (1 per person)
Olive oil
Seasoning
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1.5 cm thick. The chicken breasts want to be flattened so they are an even thickness.
- Place the chicken in a Tupperware (or similar) and drizzle with olive oil. Season.
- Rub the oil and seasoning into the chicken breasts.
- Heat a griddle pan and once the pan is up to temperature, lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until golden brown. (They are cooked when there is no pink meat or juices and when the chicken reaches an internal temperature of 74C).
- Remove the chicken fillets from the pan and slice.
