Chicken Milanese Recipe

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This helps in even cooking.

Season and Bread the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt and pepper. Dredge each chicken breast in flour, dip in eggs, and coat with bread crumbs.

Fry the Chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Prepare the Spinach

Rinse the spinach thoroughly and pat dry. Mince the garlic cloves.

Sauté the Spinach

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Prepare the Potatoes

Peel the potatoes and cut them into thin fries. Rinse in cold water and pat dry.

Fry the Potatoes

In a deep skillet or fryer, heat olive oil over medium-high heat. Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, and season with salt.

Cook the Pasta

Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Make the Marinara Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Stir in crushed tomatoes, and season with salt and pepper. Simmer for about 10 minutes.

Combine Pasta and Sauce

Add the drained pasta to the marinara sauce and toss to combine. Stir in fresh basil just before serving.