Chicken Milanese Pasta

Feeds: 2

INGREDIENTS

  • Two chicken breasts


  • 1/2 cup flour


  • one egg


  • Panko bread crumbs (or any other bread crumbs if you don’t have)


  • 4 large Tomato’s (could also use tinned tomatoes)


  • One red onion


  • Chilli


  • Philadelphia


  • Parmesan


  • Lea Perrins / Worcestershire sauce



SUMMARY

RECIPE

For the chicken:


  1. get three bowls ready one with flour, one with a beaten egg and one with panko bread crumbs. I always season the bread crumbs with salt and pepper too.


  2. Lay the chicken breast between two pieces of cling film and bash until flat.. approx 1cm. (You can use a rolling pin or a bottle of wine or large metal serving spoon).


  3. Bread the chicken by coating in flour, then egg, then bread crumbs.


  4. fill a sauce pan with about 2cm of oil. Heat the oil until really hot and then drop the chicken in.


  5. Fry on high heat until golden approx 2-3 mins on each side. Then flip until golden on the other side


For the pasta:


  1. Heat a saucepan with one tablespoon of oil, add finely chopped red onion and fry for a few minutes


  2. Add some chill depending how spicy you want it and fry for 1 min .


  3. Then add four large tomato’s, salt, pepper and some Lea Perrins / Worcestershire sauce. Cook on medium heat until the tomato’s have broken down. Approx. 10 mins.


  4. Then blend - we used hand blender but you could just mash for a more chunky sauce if you don’t have a blender.


  5. Add a large tablespoon (or two depending how slutty) of Philadelphia and some grated Parmesan and mix


  6. boil your pasta, drain and add the sauce


Recipe Credit


Molly Whitehall


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