Chicken Milanese with tomatoes and fresh pesto Recipe
A quick and easy recipe of breaded chicken served with tomatoes and fresh pesto
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30mins
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0mn
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0mn
- Garlic clove(s) : 1 whole
- Maldon salt : 0 pinch(es)
- Chicken breast(s) (150g) - skinless : 6 whole
- Freshly ground black pepper : 0 Turn
- Pine kernel(s) : 20 g
- Parmesan : 25 g
- Onion(s) : 4 whole
- Whole egg(s) : 2 whole
- Olive oil : 150 ml
- Plain flour : 100 g
- Breadcrumbs : 200 g
- Basil : 1 bunch
- Tomato(es) : 600 g
- Mozzarella : 300 g
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ETAPE 1
Preheat the oven to 220 degrees Celsius.
Butterfly the chicken breast and then flatten out as much as possible without tearing apart. -
ETAPE 2
Break the eggs, season with salt and whisk together.
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ETAPE 3
Roll the chicken in the flour, then the eggs and finally the breadcrumbs.
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ETAPE 4
Heat a non-stick frying pan and add a drizzle of olive oil. Pan-fry the chicken skin side down over a medium heat for 3-4 minutes until golden brown. Turn over and colour the other side. Remove from heat and place on a baking tray. Top with slices of mozzarella and place in the oven to bake for 4 -6 minutes.
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ETAPE 5
Cut the tomatoes into quarters.
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ETAPE 6
Peel the shallot and finely dice.
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ETAPE 7
Heat a frying pan and add a little olive oil. Sweat the shallot add a pinch of salt. Once transparent add the tomatoes and fry over a high heat until the tomatoes begin to soften, season with salt and pepper and remove from the heat.
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ETAPE 8
For the pesto: place the basil leaves, garlic, pine nuts and the parmesan cheese in a blender and blitz. Add olive oil and blend into a paste. Season with salt and freshly ground pepper.
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ETAPE 9
Serve the Milanaise on top of the tomatoes and drizzle the pesto over the dish.
«Adjust the pesto quantities to taste - add a little fresh mint to the pesto for a twist on this classic sauce!»
