This dish might seem as a wiener schnitzel with spaghetti and ketchup but this is definitely not true. The devil lies in details 🙂
For example, this chicken is made with Parmesan cheese and the tomato sauce is made from fresh tomatoes. Altogether it has so much flavor and textures that it is very hard to describe. So the only thing which you can do is to try it by yourself. You will not regret that decision for sure. 🙂
The best chicken Milanese with spaghetti and tomato sauce
The best chicken Milanese with spaghetti and tomato sauceCourse: Dinners, Recipe bookCuisine: ItalianDifficulty: Easy
2 cloves of garlic
½ a bunch of fresh basil
400g of whole plum tomatoes, fresh or canned
2 chicken breasts
100g plain flour
2 large eggs
30g Parmesan cheese, grated
150g wholewheat spaghetti
Vegetable oil for frying
- Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Heat a tablespoon of olive oil in a pan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
- Add the whole tomatoes to the pan and crush them with a fork. Season with a pinch of salt and black pepper, reduce the heat to low and let it simmer for 30 minutes.
- Place the chicken breasts on a flat surface, cover with a sheet of parchment paper and beat to 5mm thickness with a mallet.
- Beat the eggs in a bowl until fluffy and add the half of the grated Parmesan into the breadcrumbs.
- Coat the chicken breasts in the flour, then the egg and finally in the breadcrumbs, until well coated.
- Heat up a bigger frying pan and then add a good drizzle of the vegetable oil. Fry the chicken breasts for 3-4 minutes per side, or until golden.
- Cook the spaghetti according to the instructions on the package, drain and add to the tomato sauce.
- Serve the pasta with slices of chicken breasts and sprinkle with chopped basil leaves and the second half of the Parmesan.
- Enjoy 🙂