James Martin's chicken Milanese
If you’re looking for a quick-and-easy lockdown dinner, James Martin has the thing for you. He’s back in the kitchen to show us how to cook his deliciously easy chicken Milanese.
Chicken Milanese
Serves: 2
Ingredients
100g panko breadcrumbs25g Parmesan, grated4 sprigs thyme, 2 sprigs finely chopped 2 chicken breasts, cut horizontally100g plain four, seasoned2 eggs, beaten75g butterClove of garlic, crushed15ml olive oil
For the vegetable salad
2 courgettes, sliced lengthways1 onion, cut into 6 2tbsp olive oilSaltPepperHandful of cherry tomatoes, halved 2 handfuls wild rocket8tbsp olive oil (Greek if you can get it)2-3tbsp balsamic vinegar (good quality)
Lemon wedges to serve
Method
1. In a bowl, place the panko breadcrumbs, Parmesan and the chopped thyme and mix together
2. Place the chicken between two sheets of cling film and flatten to a 5mm thickness using a rolling pin
3. Take the flattened chicken pieces and dip each in the flour, the beaten eggs then the breadcrumb mix
4. Place the butter, the remaining sprigs of thyme, the clove of garlic and oil in a frying pan and place over a medium heat. When the butter is melted and foaming, add the coated chicken breasts and fry them for three minutes until they are golden brown and crispy, then turn over and fry until the other side is brown and crispy. Spoon the melted butter over the chicken pieces.
5. Meanwhile, in a bowl, add the oil, courgette and onion, then heat a griddle pan over a high heat, and chargrill the courgettes and onions. Season with salt and pepper.
6. When done, slice the courgette into 6 pieces and place in a large bowl with the onion. Add the tomatoes, rocket, olive oil and balsamic and mix well, but gently so the vegetables don’t crush. Serve with the chicken and lemon wedges.