Chicken Milanese with datterini tomatoes and salsa verde
- medium
- 2
- 60 minutes
This beautiful chicken Milanese recipe by Ben Tish is elegant comfort food at its finest. The cutlet is served with homemade salsa verde and datterini tomatoes to balance out the richness of the fried chicken. If you are deep frying in a pot rather than a deep-fat fryer, make sure not to fill it more than a third full of oil, and with either method monitor the hot oil carefully at all times.
Ingredients
Metric
Imperial
Salsa Verde
- 1/2 bunch of flat-leaf parsley, roughly chopped
- 1/2 bunch of mint, roughly chopped
- 1/2 bunch of chives, roughly chopped
- 2 tsp capers, drained
- 2 salted anchovies
- sea salt
- freshly ground black pepper
- 1 tbsp of red wine vinegar
- 1/2 lemon
- 120ml of extra virgin olive oil
Chicken Milanese
- 40g of datterini tomatoes, cut in half
- 1 garlic clove, smashed with the side of a knife
- sea salt
- 1 dash of extra virgin olive oil
- vegetable oil, for deep frying
- 2 free range chicken breasts, butterflied
- 100ml of egg yolk
- 1 dash of whole milk
- 15g of plain flour
- 50g of Panko breadcrumbs
To Finish
- 1 lemon, cut into wedges
- 1 handful of wild rocket
- extra virgin olive oil
- 5g of Parmesan, grated
Equipment
- Deep fat fryer
Method
Preheat the oven to 200°C/gas mark 6
To make the salsa verde, put the parsley, mint, chives, capers and anchovies into a jug blender with the vinegar, some salt and pepper and lemon juice. Start to blend, then, with the machine running, add 120ml olive oil in a steady stream. You should end up with a thick, green, rustic sauce. Set aside
- 1/2 bunch of flat-leaf parsley, roughly chopped
- 1/2 bunch of mint, roughly chopped
- 1/2 bunch of chives, roughly chopped
- 2 tsp capers, drained
- 2 salted anchovies
- sea salt
- freshly ground black pepper
- 1 tbsp of red wine vinegar
- 1/2 lemon
- 120ml of extra virgin olive oil
Put the tomatoes, garlic, a pinch of salt and a splash of olive oil in a small oven-proof dish. Roast in the oven for around 20 minutes, or until the tomatoes have taken on some colour and softened. Set aside
- 40g of datterini tomatoes, cut in half
- 1 garlic clove, smashed with the side of a knife
- sea salt
- 1 dash of extra virgin olive oil
Heat a deep-fat fryer, or deep saucepan filled with 5cm oil, to 180°C
- vegetable oil, for deep frying
Place the butterflied chicken breasts between two double-layered sheets of cling film
- 2 free range chicken breasts, butterflied
Use a meat tenderiser - or the back of a heavy pan - to beat the chicken breasts until they are around 0.5cm thick
Whisk the egg yolk with a splash of milk until smooth
- 100ml of egg yolk
- 1 dash of whole milk
Place the flour, egg yolk, and breadcrumbs in three separate, wide bowls
- 15g of plain flour
- 50g of Panko breadcrumbs
Dredge the chicken breasts in the flour, then shake off the excess. Next, dredge it in the egg yolk and allow any excess to drain. Finally, dredge the chicken breast in the breadcrumbs, pressing them firmly make sure that the breast is coated evenly
Dip the breasts back in the egg yolk and finally in one last coat of breadcrumbs to ensure that they are very well coated
Carefully lower the breaded chicken into the fryer and cook for 1-2 minutes on each side, or until crisp and golden brown. Remove from the oil, season with salt and allow to rest for 5 minutes
Serve the chicken topped with a wedge of lemon, the datterini tomatoes, a handful of rocket, an extra drizzle of olive oil and spoonfuls of gremolata. Finish with some finely grated parmesan
- 1 lemon, cut into wedges
- 1 handful of wild rocket
- extra virgin olive oil
- 5g of Parmesan, grated
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