I started making a marinara sauce which I was contemplating having with some spaghetti or fusilli, but then I spotted some chicken breast in the fridge stupidly tucked behind some yoghurts and, in the words of our favourite Futurama chef Elzar, I knocked it up a notch to make chicken Parm/Milanese.
To be perfectly honest I’m not sure if the two are American versus European terminology or fundamentally different dishes but the same elements are there so I’ll just call this my take on both.
For the chicken
- 2 chicken breast
- 1 egg
- 4 tbsp flour
- 6 tbsp breadcrumbs (I use panko but others will do)
- 1 tbsp grated parmesan
- 1 tsp oregano
- 1 jar passata
- 1 jar of water
- 2 bay leaves
- 2 tbsp olive oil
- 1 garlic clove finely chopped
- 1 tbsp balsamic vineager
- 1 tbsp red wine
- Salt and pepper
- 1 tsp oregano
- 2 serving spaghetti
- Start with the tomato sauce. Briefly saute the garlic in the olive oil before adding in the remaining ingredients. Simmer for at least 1 hour but ideally 2 hours until it has reduced.
- For the chicken, beat the chicken breasts until they are about 1cm thick.
- Mix the breadcrumbs, oregano and parmesan onto a plate. Lay out the flour on a separate plate and beat the egg in a bowl.
- Taking each piece of chicken, first cover completely in flour, then dip and cover in egg and finally cover in breadcrumb mixture.
- Put the spaghetti on the boil using pack instructions for timing.
- Shallow fry each side for about 5-7 mins until golden brown and cooked through.
- Mix a little of the sauce with the drained spaghetti and then plate up.
- Place a chicken on top of the spaghetti and top with sauce and a sprinkling of parmesan.