Chicken Milanese

For one person (with leftover chicken)

Two chicken breasts (free range does taste better in this recipe)

Salad (fresh lettuce leaves of choice)

The rest hopefully you have at home.

Pour sufficient breadcrumbs (for gluten free use for example ‘Free from’) on a small plate.

Pour sufficient plain flour (for gluten free use for example ‘Free from’ plain flour) on another small plate. Add salt, pepper and paprika.

Crack an egg in a wide bowl and mix evenly.

Bang chicken breasts either using a heavy bottomed saucepan/frying pan (loud!) or using a wooden rolling pin until it’s about 1 cm thick, the thickness isn’t essential but the more even the better. Add salt.

If using a stainless steel pan, preheat on a low-medium gas.

Coat the chicken breasts in the flour – ensure it gets into all crevices.

Coat the chicken breasts in the egg.

Coat the chicken breasts in breadcrumbs, evenly coated.

When the pan is sufficiently hot add plenty of oil to the pan, maybe 2 tbs (I use virgin olive oil). Keep gas on low-moderate.

Add the chicken to the pan and fry until internal temperatures are 75°C, turning halfway through ensuring the coat doesn’t burn but becomes golden, might need to add some oil before turning over.

In meantime, wash the salad leaves. Dry the leaves in a lettuce cylinder or otherwise use a hand towel. Chop the salad leaves. Add chopped tomatoes, shaved parmesan, shaved carrot and toasted pine nuts. Make a mustardy dressing with approximately 1 tbs virgin olive oil + 0.2 tbs vinegar (balsamic or other) + 1 tsp dijon mustard. No need to add salt.

Salad ingredients can wary, if nothing at home salad leaves and capers are good. Tomatoes are recommended as they add some juice to the chicken. It is important that salad leaves are fresh and crispy and make sure to serve a big portion of salad.

Serve salad and chicken on a plate.

Use the other chicken for a Caesar salad leftover or a great chicken sandwich.