Angela Hartnett's Chicken Milanese


For the potatoes:
1kg Maris piper potatoes, peeled and diced
4tbsp olive oil
4 garlic cloves, crushed
4 sprigs rosemary, torn up

For the chicken Milanese:
4 chicken breasts, small fillet removed and battened flat
200g plain flour, seasoned
2-3 medium free range eggs, beaten
300g stale breadcrumbs
2tbsp unsalted butter
2tbsp olive oil
1 lemon, juiced

For the salsa verde:
Handful of flat leaf parsley, roughly chopped
2tbsp capers, roughly chopped
4 anchovies, finely chopped
1 lemon, zested and juiced
6tbsp olive oil

For the watercress & rocket salad
1tbsp white wine vinegar
3tbsp olive oil
2 handfuls of watercress
2 handfuls of rocket
75g Parmesan cheese, peeled into shavings


To make the garlic & rosemary potatoes:
1. Pre-heat the oven to 180°C, gas mark 4. Heat a large frying pan and add the butter and oil. When hot add the diced potatoes, cook for a couple of minutes and then add the garlic and rosemary.

2. Toss the potatoes in the garlic and rosemary and place in the oven for 20-25 minutes.

To make the chicken Milanese:
3. Place the battened out chicken in the flour, egg and breadcrumbs and set aside.

4. Heat a large frying pan and add the butter and oil. When hot add the chicken and cook on both sides for 2-3 minutes, until the chicken is cooked through and the juices run clear. Towards the end of the cooking time, spoon the butter over the cooked chicken.

To make the salsa verde:
5. Mix together all the ingredients and set aside.

To make the watercress & rocket salad:
6. Whisk the white wine vinegar and oil together in a small bowl, then season.

7. Put the watercress and rocket into a salad serving bowl, mix together and pour over the dressing just before serving.

To serve:
8. Place the chicken on the plate alongside the salsa verde, garlic and rosemary potatoes and watercress and rocket salad, and add the Parmesan shavings.


Serves: 4

5 stars

Average user rating Based on 4 ratings

This recipe was first published in July 2014.