Pollo a la Milanese – I love this so much

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.

You’ll need:

  • 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!

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