Gino's chicken Milanese
Gino is back in his kitchen for another of his cooking masterclasses.
This week he is sharing his secrets to perfecting the classic Italian dish - chicken Milanese.
Pollo Milanese with crisp salad
4 chicken breast
150g fine dried breadcrumbs (toasted)
3 tbsp finely chopped rosemary
250ml olive oil
Fine sea salt and freshly ground black pepper
1. Place the chicken on a chopping board. Butterfly the chicken breast and open out.
2. Break the eggs into a large bowl with 1 tsp salt and ½ tsp pepper and gently whisk with a fork.
3. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.
4. Take one piece of chicken at a time and first coat the chicken in the breadcrumbs on both sides. Gently shake off any excess. Immediately immerse the chicken into the eggs, making sure the meat is covered, then again coat in the breadcrumbs. Place the chicken on a chopping board, and coat all of the chicken breasts the same way.
5. Once coated, take a knife and turn the knife over so you use the back (blunt edge) of the knife, make cross hatch indentations into the breadcrumbed chicken breasts. This will stop the chicken from curling once it cooks.
6. Pour the olive oil into a large frying pan and place over a medium heat.
7. Take a pinch of breadcrumbs and sprinkle them into the oil: if they start to sizzle, the oil is hot enough.
8. Cook the chicken two at a time, for around 4/5 minutes on each side, until cooked through. You are looking for a golden/light brown colour all over.
9. Drain the crispy chicken on kitchen paper and sprinkle over a little salt and serve with a lemon wedge. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash, which is also fantastico.