Whether it's schnitzel, katsu, pané (as it was always known in our house), or Milanese, meat that's breaded and fried until golden has to be one of the most universally loved dishes. Like rolling meatballs or podding peas, there's a ritual to the process of breadcrumbing for me - one that I grew up with, helping out in the kitchen at weekends, in eager anticipation of a great meal to come. Now I have kids of my own, we eat breaded chicken in all its guises, whether it's stuffed into white bread as sandos, or covered in curry sauce. But, for me, nothing beats the Sunday carb fest of serving it with a big pile of tomato-based pasta and some garlic bread on the side.
MENU
Chicken Milanese
Spicy tomato spaghetti
Cheesy confit garlic bread
Filo custard pie
Chicken Milanese
You can also make this with slices of turkey breast, trimmed pork loin steaks, or aubergine slices. The cheese is optional, but it takes the coating to the next level.
SERVES 4 PREP 30 mins COOK 20 mins MORE EFFORT
- 2 large chicken breasts
- 50g plain flour
- 1 egg, beaten
- 75g fresh breadcrumbs
- 10g parmesan, finely grated (optional)
- 6 tbsp sunflower oil lemon wedges, to serve
1 Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
Diese Geschichte stammt aus der October 2022-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der October 2022-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes