Chicken Milanese

This was unbelievably delicious - and surprisingly easy to do. For some reason, 'flattening' a chicken breast had always seemed to be one of those slightly un-reachable tasks for ordinary cooks like me - but after this weekend's (bashing) attempt, I'd say literally anyone could make this... My husband and I are definitely not anywhere close to being qualified cooks, and even we, combined with the efforts of some greaseproof paper and a rolling pin, made a pretty good job of it. These chicken escalopes are also oven baked and not fried - which means two things... One - there's no washing up (which is brilliant because you'd need two big pans to fry these two large chicken breasts); and two - this recipe for Chicken Milanese is incredibly healthy despite tasting (and looking) very delicious and decadent (only a little added oil, and absolutely no frying). If you do one healthy thing with chicken this week - make it this recipe.


  • 2 Chicken Breasts
  • 1 Clove Garlic
  • 3 Slices stale Bread
  • 1 or 2 Free Range Eggs
  • Plain Flour
  • Salt & Pepper
  • Olive Oil

Prepare the Chicken breasts by flattening them… we did this with a rolling pin and some greaseproof paper (on top of and underneath the chicken…).  Also some banging around on the counter top in the kitchen…

Separately (!) beat the Free Range Egg / Eggs (depending on how big your Chicken breasts are)

Prepare a plate of seasoned Plain Flour – and another of whizzed up Breadcrumbs (with a Clove Garlic added before whizzing)

Get a large baking tray lined with greaseproof paper ready

Dip each Chicken breast into seasoned Flour first – then Egg – then Breadcrumbs

Put each fillet on the baking tray – and brush very lightly with Olive Oil (don’t use too much – just a very light brush)

Bake for 20 – 25 minutes at 200˚c or until cooked through, and golden brown on the outside

Serve with a Bravas type sauce and some lightly steamed cabbage or spinach

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