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Chicken milanese with spaghetti | Italian Recipe

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Chicken milanese with spaghetti  Italian Recipes:

Here’s a delicious Italian recipes with an Italian dinner that’s ready in 45 minutes. But not difficult recipe.

  • Serves: 2
  • Cooks : In 45 minutes
  • Difficulty: Not too tricky

FOR MORE:Bombay omelette| Egg Recipes



  • 2 cloves of garlic
  • ½ a bunch of fresh basil
  • olive oil
  • 1 x 400 g tin of plum tomatoes
  • 2 x 150  g skinless free-range chicken breasts
  • 100 g plain flour
  • 2 large free-range eggs
  • 100 g  breadcrumbs
  • 30   g  Parmesan cheese
  • 150 g  dried spaghetti




  1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
  2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
  3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
  4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
  5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
  6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
  7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
  8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
  9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

From http://www.jamieoliver.com/

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Cranberry Bean Pasta Fagioli

Italian recipe
Total Time:2 hr 25 min
Prep:30 min
Cook:1 hr 55 min
Yield:4-6 servings


  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 cloves garlic, smashed
  • 1 small onion, roughly chopped
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon finely chopped fresh rosemary
  • 1 2 -ounce piece pancetta (optional)
  • 5 canned whole San Marzano tomatoes, crushed by hand
  • Kosher salt
  • 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
  • 2 bay leaves
  • 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
  • 2 cups small pasta, such as shells or ditalini
  • 1 bunch kale, stems and ribs discarded, leaves chopped
  • 1/4 cup roughly chopped fresh parsley
  • Freshly ground pepper


  1. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Include the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
  2. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
  3. Remove the bay leaves, parmesan rind and pancetta, if used. Include the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.
    Photograph by Tina Rupp
    Recipe courtesy of Food Network Magazine


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