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Chicken Milanese with tomatoes and fresh pesto Recipe

Ingredients for people

  • Garlic clove(s) : 1 whole
  • Maldon salt : a pinch(es)
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Freshly ground black pepper : a 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
Method
  • 1

    Preheat the oven to 220 degrees Celsius.

    Butterfly the chicken breast and then flatten out as much as possible without tearing apart.

  • 2

    Break the eggs, season with salt and whisk together.

  • 3

    Roll the chicken in the flour, then the eggs and finally the breadcrumbs.

  • 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.

  • 5

    Cut the tomatoes into quarters.

  • 6

    Peel the shallot and finely dice.

  • 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.

  • 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.

  • 9

    Serve the Milanaise on top of the tomatoes and drizzle the pesto over the dish.

Chef's tip

«Adjust the pesto quantities to taste - add a little fresh mint to the pesto for a twist on this classic sauce!»

A quick and easy recipe of breaded chicken served with tomatoes and fresh pesto

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy
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