Chicken Milanese

Method

• step 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.

• step 2

  Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine.

• step 3

  Working with one chicken fillet at a time, coat in the flour.

  

• step 4

  Then dip into the beaten egg.

  

• step 5

  Finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.

  

• step 6

  To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden
  and crisp.

  

• step 7

  Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.