GET-AHEAD DINNER

Breadcrumbed chicken, garlic bread, and custard pie are all surefire hits when entertaining, plus you can prep ahead by a day or more

- BARNEY DESMAZERY

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.

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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.