Phil Vickery's chicken milanese
It’s the Italian comfort food loved by millions and today, Phil Vickery shares the secret to making the perfect chicken milanese.
4 x 150g approx chicken thigh or skinned chicken breast (turkey breast slices, pork fillet, leg of lamb slices, topside of beef or even venison steaks also work well)
4-6 tbsp cornflour or arrowroot
2 medium eggs, beaten
200g dried panko breadcrumbs (*sage and onion stuffing mix or crushed tortilla chips also work well in the coating)
2-4 tbsp oil
2 tbsp unsalted butter
1 red onion, peeled
2 little Gem lettuce
1 small bag fresh spinach
2 large Portobello mushrooms
1 ripe avocado
Handful of basil
Handful of mint
100g frozen peas, defrosted and dried well
6 tbsp white wine vinegar
4 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 tbsp miso paste
pinch sugar, salt and pepper
1. Start by preparing the salad. Chop all of the ingredients nice and small and add the peas (you should be able to eat the salad with a spoon)
2. Next, make the dressing by whisking together all of the ingredients. Then pour over the salad, mix well and leave to marinate whilst you prepare and cook the meat.
3. Using a large zip lock bag, place the meat inside with a little water and beat out until nice and thin with a rolling pin
4. Once flattened, take the meat and coat in a little cornflour or arrowroot, followed by the beaten egg and breadcrumbs. Pat well.
5. Fry each piece of meat in oil and unsalted butter until cooked through and nicely browned
6. Serve with the salad. If you like, you could also serve with a few fried potatoes.