Chicken Milanese with green olive and preserved lemon salsa
This simple chicken Milanese is pan-fried rather than deep-fried, to make it easier to cook at home, and is served with a tangy green olive and preserved lemon salsa. It's a great introduction to making breaded chicken from scratch.
Ingredients
Metric
Imperial
Chicken Milanese
- 2 large skinless chicken breasts
- 50g of flour
- salt
- 1 egg, lightly beaten
- 100g of Panko breadcrumbs
- 25g of grated Parmesan
- vegetable oil, for cooking
Green olive and preserved lemon salsa
- 1 handful of green olives, chopped
- 1 small preserved lemon, skin only, finely chopped
- 1 handful of chopped dill
- 1 handful of chopped parsley
- 1 tbsp of capers, rinsed and drained
- 8 tbsp of olive oil
- 1/2 lemon, juiced
- salt
Method
Carefully slice each chicken breast in half lengthways to make 4 slender fillets
Place the chicken fillets between 2 sheets of cling film and use something heavy like a rolling pin to bash them out to an even thickness
Spread the flour out onto a plate and season it with salt
- 50g of flour
- salt
Add the beaten egg to a separate shallow bowl and spread the panko out on a plate. Add the Parmesan to the panko and toss to combine
- 1 egg, lightly beaten
- 100g of Panko breadcrumbs
- 25g of grated Parmesan
Place a large frying pan over medium heat and add the vegetable oil
- vegetable oil, for cooking
Dip the chicken pieces into the seasoned flour, then the egg, then the breadcrumbs, making sure they’re well coated all over
Cook the chicken breasts in the hot oil for 3 minutes on each side, or until golden brown, crispy and cooked through
Make the salsa by combining all the ingredients and mixing well. Season with salt to taste and set aside
- 1 handful of green olives, chopped
- 1 small preserved lemon, skin only, finely chopped
- 1 handful of chopped dill
- 1 handful of chopped parsley
- 1 tbsp of capers, rinsed and drained
- 8 tbsp of olive oil
- 1/2 lemon, juiced
- salt
To serve, slice the chicken and top with plenty of the salsa
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