Chicken Milanese with Tomato Linguine
Serves 2
– 1 small red onion
– 3 cloves garlic
– 1/2 tsp dried oregano
– 1 red chilli
– Splash of balsamic vinegar
– 1 tin chopped tomatoes
– 1 tsp caster sugar
– 100g ricotta or mascarpone
– 200g linguini
– 2 chicken breast
– Panko bread crumbs
– Plain flour
– 1/2 tsp Garlic powder
– Sprinkle of Parmesan cheese
– 1 egg
Garnish
– Parmesan
– fresh basil
– extra virgin olive oil
– squeeze of lemon on the chicken
Method
Finely dice the onion, garlic and chilli. SautƩ in a little oil on a medium high heat for around 7minutes until the onions are soft. Add a splash of balsamic vinegar, the oregano and cook for another minute. Now add the tinned tomatoes, sugar, salt and pepper, reduce the heat and gentle simmer for 10-15minutes. Remove from heat and add to blender with the ricotta or mascarpone and blend into smooth sauce.
Take the chicken breast between cling film and bash it until it becomes super thin.
Sprinkle the breadcrumbs on one plate and mix in a little grated Parmesan.
Sprinkle the flour onto another plate with the garlic powder, salt and pepper.
Crack the egg onto a separate bowl with a little seasoning and mix.
Dip the chicken into the flour to get an even coating, then the egg and then the breadcrumbs, then back into the egg and into breadcrumbs
– the double dip isnāt essential, but does get it super crispy.
Airfry the chicken 200 degrees C for 12 minutes untilGolden and crispy (this will slightly vary depending on how thin your chicken is) You can also bake in oven or shallow fry.
Cook pasta in salted water until aldente. Add the sauce to a pan and heat through, add the cooked pasta with a little pasta water, salt, pepper and a generous grating of Parmesan.
Plate up and garnish with a little fresh basil, drizzle of extra virgin olive oil and extra Parmesan.