Pollo a la Milanese – I love this so much….
Another quick, easy and damn tasty dinner here. It’s a classic Italian dish and I like to think I’ve got it nailed with a few authentic touches. Not being one to blow one;s own trumpet of course, but I really think this is the best pollo a la milanese I have eaten.
The secret is in the breadcrumbs. 99% of the time you eat this – or for that matter any Italian style breadcrumbed dish, the crumbs will be simply breadcrumbs which in my opinion leaves too much to chance.
The secret trick is to use 50% breadcrumbs and 50% polenta. In fact I just found some gourmet polenta that is mixed with dried porcini mushrooms that I used tonight and it worked really well.
This is a very quick dish to make but the prep takes a bit of space. It’s easy – just needs a bit of planning.
So here’s how to cook Pollo a la Milanese a la Jonny.
- two small to medium chicken breasts
- breadcrumbs – boxed or made fresh from stale bread
- dry polenta (I used one with dried porcini mushrooms mixed in)
- three empty dinner plates
- a beaten egg
- 3-4 tablespoons of plain flour
- olive oil
- large saute/frying pan
Like I mentioned – the key to this is having evenything prepared and ready before you put a match under the pan. This is what to do:
- spread the plain flour over a dinner plate
- tip the beaten egg into the next plate
- mix together a handful/cupful of the polenta with the same amount of breadbrumbs.
- season this mix with salt and pepper then spread out onto a dinner plate – you’ll need it to be about 1cm deep
You’ll now have three dinner plates in the correct order.
- now get a chicken breast and fold it once in a cling film leaving all sides open
- whack it gently with a rolling pin until the whole breast is flattened out to about 1cm – the more uniform the thickness the better
- now dip the flattened breast in the flour, both sides, and pat a few times to remove the excess
- next drag both sides through the egg and hold vertically so all the excess drips away
- finally push down into the breadcrumb mix, pushing both sides down several times to ensure a good coating
- add a generous slug of olive oil into you pan – I’d say 2-3 tablespoons and the ideally a tablespoon of sunflower oil too
- once the oil is hot, gently lay each breast down and allow to crisp for about 3-4 mins
- gently lift with a fish slice and repeat on the other side
I recommend some saute potatoes and then green beans or spinach!