One of Gino’s all time favourites, crispy breadcrumbed chicken with spicy tomato sauce. A dish loved by every Italian family, it’s the perfect recipe for a Monday night supper.
Pollo alla Milanese
3 tablespoons flour
3 medium eggs
80g freshly grated Parmesan cheese
60g dried breadcrumbs
4 skinless chicken breasts
4 tablespoons olive oil
40g Parmesan cheese shavings
For the sauce
3 tablespoons olive oil
2 garlic cloves, peeled and sliced
1 teaspoon dried chilli flakes
2 x 400g tins of chopped tomatoes
150g pitted black olives (preferably Gaeta or Leccino), drained
For the beans;
400g fine green beans
50ml extra virgin olive oil
2 tablespoons white wine vinegar
First prepare the sauce. Heat the oil in a medium saucepan over a medium heat. Add the garlic. As soon as it starts to sizzle, add the chilli flakes and fry for 1 minute, stirring continually. Tip in the tomatoes and olives and bring to the boil. Reduce the heat and simmer for 20 minutes, uncovered, stirring occasionally. Season with salt. Set aside.
Put the flour on a large plate or tray. Beat the eggs in a large bowl and season with salt. Combine the grated Parmesan and breadcrumbs in a shallow dish. Place the chicken breasts between 2 sheets of cling film. Using a rolling pin, meat mallet or heavy-based pan, pound the chicken to about 1 cm thick. Dip each chicken breast in the flour, then the eggs, then finally the breadcrumb mixture. Ensure each breast is evenly coated and press the breadcrumbs firmly into the egg so they stick.
Heat the oil in a large frying over a medium heat. Add the chicken and fry for 4-5 minutes each side. Drain on kitchen paper. Keep warm.
Meanwhile, plunge the beans into boiling water for 2-3 minutes or until al dente. Using a slotted spoon, transfer to a large bowl. While still warm, drizzle over the oil and vinegar, season well and toss to coat.
Gently warm through the sauce over a low heat. Divide the sauce among 4 serving plates, then place the chicken breast on the sauce. Scatter over the Parmesan shaving. Serve the beans on the side.