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James Martin's buttery chicken Milanese

Is there anyone who loves butter as much as James Martin? He's in the kitchen for the first of two dishes today celebrating his new book, which in itself is an ode to one of the most versatile ingredients in the kitchen. He’s making his delicious chicken Milanese, cooked in - you guessed it, lots of foaming butter! 

James Martin's Chicken Milanese

Serves 2


Chicken, beaten

100g plain flour

2 eggs, beaten

100g Panko breadcrumbs

50ml olive oil

125g butter

Sea salt and freshly ground black pepperTo serve

Lemon wedges



1. Place each of the chicken breasts between sheets of clingfilm and bash them out with a rolling pin until 1cm thick. 

2. Season the flour with salt and pepper and add to a shallow bowl. Pour the beaten eggs in another bowl and put the breadcrumbs in a third. Dip each steak first in the seasoned flour, then the egg, then the breadcrumbs, back into the egg and finally the breadcrumbs again. 

3. In a large non-stick pan, heat the oil and butter over a medium heat. Fry the chicken on each side until golden and crispy. Drain. 

4. Serve the chicken on plates with the foaming butter spooned over the top and lemon wedges and watercress alongside. 

We tasted the butters in the order below-

Apers&nd ButterThe Edinburgh Butter CompanyBriddlesford FarmBungay Butter from Fen FarmNetherend Farm

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