Crispy chicken breast with pizza sauce
Gino's in the kitchen with a dish he's convinced is the one Italian recipe everybody should learn, and there's no pasta on the menu! Pollo alla Milanese is a quick and easy chicken dish and a perfect weeknight meal for the family.
Serves: 4
Ingredients
2 eggs60g freshly grated Parmesan cheese60g breadcrumbs, toasted2 tbsp plain flour4 skinless, boneless chicken breasts, about 100g each50ml olive oil2 mozzarella balls, drained and slicedsalt and black pepper to tastedried oregano to garnish
For the sauce
2tbsp olive oil, plus extra for drizzling2 garlic cloves, peeled and sliced2 x 400g tins chopped tomatoes2 tsp dried oregano
For the salad
4 handfuls of mixed salad leavesjuice of ½ lemon2 tbsp extra virgin olive oil
You'll need
PanLarge frying panKitchen paper
Method
First make the sauce. Heat 2 tbsp of olive oil in a pan, add the garlic and fry for 1min. Add the chopped tomatoes and oregano, season with salt and pepper and simmer for 10min until the mixture has reduced and thickened.
Meanwhile, beat the eggs in a bowl and season with salt and pepper
Combine the Parmesan, breadcrumbs and flour on a plate or in a shallow dish
Place the chicken breasts between two pieces of cling film, then use a rolling pin to bash them out until they are 5mm thick
Dip each chicken breast in the egg, then coat with the Parmesan breadcrumbs
Heat the oil in a large frying pan and cook the coated breasts for 3min on each side until coloured and cooked through. Drain on kitchen paper.
Dress the salad leaves with lemon juice, extra virgin olive oil, salt and pepper, then place in serving bowls
Spoon the tomato sauce into the middle of 4 plates and top with the chicken breasts. Place slices of mozzarella on top of the chicken, scatter with a little more oregano, some black pepper and a drizzle of olive oil and serve with the side salad.