Chicken Milanese with Pomodoro Pasta
By Georgia Hearn

Steps

1. Start by prepping the chicken. Place a large layer of clingfilm on a flat, sturdy surface, spread the chicken breasts over it and top with another large layer of clingfilm. Bash with a rolling pin till evenly flattened.

2. Heat a drizzle of olive oil in a saucepan. Add the garlic and basil stalks, stirring often for around two minutes making sure the garlic doesn’t burn. Add the tinned tomatoes, 300ml water, balsamic vinegar, sugar, red wine vinegar and plenty of salt and pepper. Leave to simmer till thickened, seasoning to taste and stirring occasionally.

3. Preheat oven to 200 degrees and line baking tray with greaseproof paper. Heat a frying pan with 1cm of sunflower oil.

4. Place the breadcrumbs, Parmesan and seasoning in a bowl. Coat each breast in the flour, then egg wash and lastly breadcrumbs.

5. Preheat a pan of salty water and cook spaghetti as per package instructions. Reserve pasta water before draining.

6. Add the coated breasts, two at a time, to the hot pan and cook for around 5 minutes each side, till crispy and brown. Transfer to lined baking tray and cook for 10 minutes in oven.

7. Add the drained pasta to the tomato sauce and mix together, loosening with pasta water if need be.

8. Serve the chicken straight out the oven with a rocket, lemon juice, olive oil and pine nut salad, lemon wedge, spoonful of pasta, torn basil and grated Parmesan. Bon Appétit.