Linguine aglio e olio and chicken Milanese
Crispy, breaded chicken breast fried in butter until golden, served alongside extra virgin olive oil and garlic linguine. It’s Italian comfort food as its very best.
Ingredients
For the chicken Milanese
- 2 chicken supreme, bone in and skin removed
- 100g/3½oz flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 100g/3½oz dried breadcrumbs
- 50²µ/1¾´Ç³ú unsalted butter
- 30g/1oz fresh basil
- 2 lemon, 1 wedged 1 juiced
- 50ml/2fl oz olive oil
For the linguine
- 250g/9oz fresh linguine
- 30–50ml/1fl oz–2fl oz extra virgin olive oil
- 6 garlic cloves, sliced
- pinch chilli flakes
- 1 tbsp finely chopped fresh parsley
- 50²µ/1¾´Ç³ú Parmesan
- salt and freshly ground black pepper
To serve
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened.
Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs.
Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden.
Then put on a baking tray and place in the oven for 10–15 minutes until cooked through.
Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge.
For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2–3 minutes.
Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan.
Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken.
