Chicken Milanese

This recipe is based on a dish I had in a restaurant a fair few years ago. It's probably not terribly authentic but it is delicious & using polenta to coat rather than ordinary breadcrumbs give an extra special crunch!

Served with a decandent creamy pasta this would be perfect for a special occasion!

It's worth investing in block of parmesan for this & it is quite reasonably priced now in supermarkets like Lidl & Aldi!


Serves 4 Approx 88p per person

Prep time 15minutes (1 hour chilling time if possible) Cooking time 30 minutes



  • 2 chicken breasts
  • 2tbsp polenta
  • 1 1/2 tsp dried basil (not pictured)
  • salt & pepper
  • 2 tbsp plain flour
  • 2 eggs, beaten
  • sunflower oil

For the sauce:

  • 50g butter
  • 125g mushrooms, sliced
  • 200ml double cream
  • 1 clove garlic, crushed
  • 1tsp dried parsley
  • 2tbsp grated parmesan
  • salt & pepper
  • 150g penne pasta

Place one chicken breast in between 2 sheets of cling film & bash with a rolling pin until it is of even thickness. Repeat with the other chicken breast.

Slice each one into 2 equal pieces.

Mix the polenta with the basil & season with salt & pepper.

Place the polenta, egg & flour onto 3 separate plates.

Dip each piece of chicken first into the flour, then the egg & finally the polenta. Place the coated chicken onto a another plate. If you have time cover with cling film & chill in the fridge for 1 hour.

Place a large frying pan over a medium heat & add 3 tbsp sunflower oil.

Add the chicken 2 pieces at a time & cook for 3 minutes each side.

Place on to a plate & keep in a warm oven while you make the sauce.

Cook the pasta in a large saucepan of boiling, salted water.

Wipe out the frying pan, place back on the heat & add the butter.

Cook the mushrooms for 2 minutes then add the garlic & parsley & a little pepper.

Cook for another 2 minutes then add the cream, stir then simmer for 2 minutes until starting to bubble. Stir in the parmesan & check the seasoning.

Drain the pasta & add to the sauce tossing to coat.

Serve alongside the chicken with some green salad.

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