Name: Chicken Milanese with datterini tomatoes and salsa verde
Total time: 1 h
Ingredients: 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; 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; 1 lemon, cut into wedges; 1 handful of wild rocket; extra virgin olive oil; 5g of Parmesan, grated

Main
Medium
2
60 minutes

PT1H

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.

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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

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Deep fat fryer

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

sea salt

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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Ben Tish

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.