Chicken Milanese Pasta

Feeds: 2


  • 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



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
"Remember there is no dish that adding bacon does not improve"

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