Chicken Milanese with creamy polenta with a tomato and basil sauce Recipe

An easy to follow recipe for delicious chicken Milanese. This recipe can me made using chicken or pork too.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(4 votes) 3.9/5

Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Whole egg(s) : 2 whole
  • Plain flour : 100 g
  • Breadcrumbs : 100 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Tomato(es) : 6 whole
  • Basil : 0.25 bunch
  • Chicken stock : 300 ml
  • Banana shallot(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Bay leaf (-ves) : 1 whole
  • For the garnish(es)
  • Polenta : 150 g
  • Unsalted butter : 50 g
  • Parmesan : 50 g
  • Semi-skimmed milk : 500 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the rest of the recipe
  • Sunflower oil : 200 ml



    Preheat the oven to 180'C.

    Prepare the chicken by butterflying the breast.

    Break the eggs into a flat tray and mix well. Place the flour in a separate tray with the salt and the pepper and finally, place the bread crumbs in another separate tray.

    To breadcrumb the chicken:
    Place the chicken into the flour, ensuring it is completely covered in a light coating of flour. Then dip the chicken into the eggs, ensuring they are nicely coated in the egg mixture. Finally dip into the breadcrumbs. Make sure the chicken breasts are completely covered in the breadcrumbs.

    Place half of the sunflower oil in a large frying pan and place it on a medium heat. Only heat the pan up to around 160'C (if the oil is too hot, the breadcrumbs will burn very easily).

    Place the chicken into the pan and cook on one side for 3 minutes until golden brown. Turn the chicken over until the other side is also golden brown. Remove from the pan and finish cooking in the oven for 5 minutes. Meanwhile, prepare your garnish.


    Roughly chop the tomatoes into quarters. Peel and roughly dice the shallots. Remove the basil leaves from the stalks. Chop the stalks and keep the leaves whole.

    Heat a saucepan until hot and add a splash of sunflower oil. Add the shallots and cook them for two minutes until golden brown. Add the tomatoes and the basil stalks and cook for a few minutes. The tomatoes will begin to break down at this point.

    Cover the tomatoes with the chicken stock and add the bay leaf. Bring the mixture to a rapid boil. When the mixture is boiling, remove the pan from the heat and allow to settle for 2-3 minutes. Place the whole mixture in a blender and blitz until the mixture is smooth.

    Pass the mixture through a fine sieve back into the original pan.

    Add the salt and pepper to the sauce and tear the fresh basil leaves into the sauce.


    Grate the Parmesan. Bring the milk to the boil in a saucepan. Stir in the polenta and reduce the heat. Cook for 3 minutes and then add the butter, Parmesan and seasoning. Keep warm and if necessary add more milk to keep the polenta soft.

    Serve the chicken on top of a generous amount of polenta and finish with the tomato and basil sauce.

Chef's tip

«If the chicken is not completely covered in the bread crumb mix. Repeat the flour, egg and breadcrumb process one more time.»

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