Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the chicken Milanese
- 2 chicken supreme, bone in and skin removed
- 100g/3½oz flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 100g/3½oz dried breadcrumbs
- 50g/1¾oz unsalted butter
- 30g/1oz fresh basil
- 2 lemon, 1 wedged 1 juiced
- 50ml/2fl oz olive oil
For the linguine
- 250g/9oz fresh linguine
- 30–50ml/1fl oz–2fl oz extra virgin olive oil
- 6 garlic cloves, sliced
- pinch chilli flakes
- 1 tbsp finely chopped fresh parsley
- 50g/1¾oz Parmesan
- salt and freshly ground black pepper
To serve
- wild rocket
- 1 lemon, cut into wedges
- Parmesan shavings
Shopping List
- Fresh linguine: 250g (9oz)
- Fresh basil: 30g (1oz)
- Finely chopped fresh parsley: 1 tablespoon
- Dried breadcrumbs: 100g (3½oz)
- Flour (seasoned with salt and freshly ground black pepper): 100g (3½oz)
- Chicken supreme (bone-in, skin removed): 2
- Parmesan: 50g (1¾oz)
- Unsalted butter: 50g (1¾oz)
- Olive oil: 50ml (2fl oz)
- Extra virgin olive oil: 30–50ml (1fl oz–2fl oz)
- Garlic cloves (sliced): 6
- Lemon (1 wedged, 1 juiced): 2
- Lemon (cut into wedges): 1
- Free-range eggs (beaten): 2
Alternative Ingredients
Method
- Preheat the Oven:
- Preheat your oven to 200°C (180°C fan-assisted) or Gas Mark 6.
- Prepare the Chicken:
- Place the chicken breast between two large sheets of greaseproof paper.
- Use a rolling pin to gently flatten the chicken, leaving the bone in.
- Set aside.
- Set Up Three Shallow Dishes:
- Arrange three shallow dishes in a row.
- In the first dish, place the flour.
- In the second dish, add the beaten eggs.
- In the third dish, place the breadcrumbs.
- Coat the Chicken:
- With one hand
- Dip the chicken breast first into the flour, ensuring it’s coated evenly.
- Next, dip it into the beaten eggs.
With the other hand - Finally, coat it thoroughly with breadcrumbs.
- Pan-Fry the Chicken:
- Heat a large frying pan over medium heat.
- Add the butter and a splash of olive oil.
- Fry the chicken breast on both sides until crisp and golden.
- Finish Cooking in the Oven:
- Transfer the pan-fried chicken breast to a baking tray.
- Place it in the preheated oven for 10–15 minutes or until fully cooked through.
- Prepare the Basil Drizzle:
- While the chicken is baking, blend the fresh basil with some lemon juice and extra virgin olive oil.
- Drizzle this basil mixture over the cooked chicken.
- Cook the Linguine:
- In a large saucepan, bring salted water to a boil.
- Add the fresh linguine and cook for 2–3 minutes until al dente.
- Drain and set aside.
- Garlic Linguine:
- Heat olive oil in a large frying pan.
- Add the sliced garlic and cook until lightly golden.
- Immediately add the cooked linguine to the pan along with some of the pasta cooking water (about 1/4 cup).
- Season with salt, black pepper, and chili flakes.
- Toss everything together to emulsify the sauce.
- Serve:
- Serve the garlic linguine alongside the baked chicken breast.
- Garnish with rocket leaves, lemon wedges, and a generous sprinkle of grated Parmesan cheese.
