It’s a dish worthy of any restaurant, yet easily whipped up at home in under an hour – ideal for hectic weeknights or laid-back weekend meals.
This recipe celebrates the beauty of simple flavors. The chicken achieves its luxurious golden crust thanks to panko breadcrumbs, while the pomodoro sauce relies on the freshness of tomatoes and a hint of garlic for its vibrant flavor.
It’s a harmonious blend of textures and tastes that’s bound to earn a permanent spot in your family’s recipe rotation.
How to Prepare Chicken Milanese with Pasta Pomodoro?
Recipe Stats
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian-inspired
Yield: 4 servings
Equipment Needed
- Mixing bowls (2)
- Shallow dish (for dredging)
- Plate (for coating)
- Large skillet or frying pan
- Tongs
- Pot for boiling pasta
- Colander
- Serving spoon
Ingredients
For the Chicken Milanese:
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
For the Pasta Pomodoro:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (28-ounce) can crushed tomatoes
- ½ cup chicken broth
- Fresh basil leaves, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
How to Make Step-by-Step Instructions
1. Prepping the Chicken
● Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about ½-inch thick. This ensures even cooking.
● In one shallow dish, whisk together the flour with salt and pepper. In another shallow dish, beat the eggs. In a plate, combine the panko breadcrumbs, Parmesan cheese, and oregano.
2. Breading and Cooking the Chicken
● Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumb mixture, pressing to ensure good adhesion.
● Heat enough olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
3. Making the Pasta Pomodoro
● While the chicken cooks, bring a pot of salted water to a boil for the pasta. Cook your pasta according to package instructions, usually 8-12 minutes, or until al dente (slightly firm to the bite). Drain the pasta and reserve about ½ cup of the pasta water.
● In the same skillet used for the chicken (remove the chicken and set aside on a plate, tented with foil), heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
● Pour in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 10-12 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water.
Special Note
Be sure not to overcrowd the skillet when frying the chicken Milanese to ensure crispy and evenly cooked results.
Nutrition Facts Chicken Milanese with Pasta Pomodoro
| Nutrition | Amount |
|---|---|
| Calories | 500 |
| Fat | 25g |
| Saturated Fat | 10g |
| Carbohydrates | 50g |
| Sugar | 10g |
| Protein | 40g |
Tips and Variations
1. Leftover chicken Milanese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in a preheated oven at 375°F (190°C) until warmed through.
2. You can also shred leftover chicken and use it in salads, sandwiches, or pasta dishes.
3. This recipe is easily adaptable to other proteins. Try using veal cutlets or boneless, skinless pork chops instead of chicken. Just adjust the cooking time depending on the thickness of the meat.
Conclusion
Chicken Milanese with Pasta Pomodoro might seem like a simple dish, but it embodies the true essence of comfort food.
It’s a symphony of textures and flavors – the satisfying crunch of the golden-fried chicken, the tangy sweetness of the tomato sauce, and the comforting embrace of perfectly cooked pasta.
It’s a dish that evokes memories of family dinners and warm kitchens, a testament to the power of simple ingredients brought together with love.
So next time you’re craving a comforting yet flavorful meal, give Chicken Milanese with Pasta Pomodoro a try.
It might just become your new weeknight go-to, a testament to the power of simple food done well.
Chicken Milanese With Pasta Pomodoro
Equipment
- Mixing bowls (2)
- Shallow dish (for dredging)
- Plate (for coating)
- Large skillet or frying pan
- Tongs
- Pot for boiling pasta
- Colander
- Serving spoon
Ingredients
For the Chicken Milanese:
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Olive oil for frying
For the Pasta Pomodoro:
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 28-ounce can crushed tomatoes
- ½ cup chicken broth
- Fresh basil leaves chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
Prepping the Chicken
- ● Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about ½-inch thick. This ensures even cooking.
- ● In one shallow dish, whisk together the flour with salt and pepper. In another shallow dish, beat the eggs. In a plate, combine the panko breadcrumbs, Parmesan cheese, and oregano.
Breading and Cooking the Chicken
- ● Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumb mixture, pressing to ensure good adhesion.
- ● Heat enough olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
Making the Pasta Pomodoro
- ● While the chicken cooks, bring a pot of salted water to a boil for the pasta. Cook your pasta according to package instructions, usually 8-12 minutes, or until al dente (slightly firm to the bite). Drain the pasta and reserve about ½ cup of the pasta water.
- ● In the same skillet used for the chicken (remove the chicken and set aside on a plate, tented with foil), heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- ● Pour in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 10-12 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water.
Notes
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