Chicken Alla Milanese

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    32mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    966
based on 2 ratings

This is an elegant classic that would work as well as a midweek meal as it would at a dinner party for friends. The citrusy mashed potatoes are a game-changer. They add freshness to the dish and pair beautifully with the zesty, crispy chicken.

recipe updated Feb 24, 2022

Ingredients

  • Lemon icon
    Lemon
    1
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Tomato icon
    Tomato
    4
  • Capers icon
    Capers
    2 tablespoons
  • Potato icon
    Potato
    1 kg
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Dried oregano icon
    Dried oregano
    2 teaspoons
  • Garlic powder icon
    Garlic powder
    ½ teaspoon
  • Egg icon
    Egg
    2
  • Chicken breast icon
    Chicken breast
    4
  • Olive oil icon
    Olive oil
    3 tablespoons
  • White wine icon
    White wine
    4 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lemon juice icon
    Lemon juice
    4 tablespoons
  • Butter icon
    Butter
    150 g
  • Arugula icon
    Arugula
    100 g

Tools

  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Plate
  • kCook icon Frying pan
  • kCook icon Large saucepan
  • kCook icon Serving plate

Step preview

  1. Boil the water with salt in a clean large saucepan
  2. Add potatoes and cook until soft - 20 min
  3. Add breadcrumbs, dried oregano, garlic powder, lemon and parmesan cheese to a clean small bowl
  4. Mix together with tablespoon
  5. Transfer mixture to plate
  6. Add egg to a clean small bowl; beat
  7. Line plastic wrap on the work surface
  8. Place chicken breast on top, cover and flatten
  9. Dip the chicken into the beaten egg, then press into the crust mixture to coat
  10. Add olive oil to a clean frying pan
  11. Add coated chicken and cook each side until golden brown - approx 3 min, medium-high heat
  12. Transfer chicken to the serving plate and set aside in warm place
  13. Add butter to the frying pan and heat over medium heat
  14. Mix in tomato and capers to the frying pan
  15. Add white wine and season with salt and pepper
  16. Simmer for approx 2 min
  17. Once cooked, drain potatoes and return to the pot
  18. Add lemon juice and butter to the large saucepan
  19. Season generously with salt and mash with potato masher
  20. Transfer potatoes to serving plate and add chicken on top
  21. Add arugula to the frying pan and stir briefly
  22. Pour over the chicken and potatoes and serve
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