Jamie Oliver’s Chicken Milanese recipe is simple yet delicious recipe, that also combines gooey cheese and smoked ham, making it a fabulous comfort meal.
But the surprise factor comes in with the addition of mustard powder, which infuses the chicken with an extra layer of flavour.
The dish is then served with a vibrant, fresh salad of watercress, apple, and beetroot, offering the perfect balance to the savoury chicken.
Topped with a fried egg and served alongside tangy cornichons, this meal is sure to impress at any dinner table.
This recipe from Jamie Oliver’s Jamie Magazine is ready in just 45 minutes and serves four.
Ingredients
Four 120g free-range chicken breasts
Four tablespoons English mustard powder, plus four teaspoons
50g mature Cheddar cheese
Four slices of higher-welfare smoked ham
Four tablespoons plain flour
Seven large free-range eggs
200g breadcrumbs
Olive oil
One apple
Two medium beetroot
One tablespoon cider vinegar
Extra virgin olive oil
100g watercress
12 cornichons
Method
Place the chicken breasts on a chopping board, then slice through the side of each to open them up like a book. Season both sides, then wrap each breast in clingfilm and gently pound them with a rolling pin until they’re about ½ cm thick.
In a small bowl, mix the mustard powder with a little water to form a paste. Using a pastry brush, spread this paste evenly over the inside of each chicken breast.
Grate cheese over the mustard, then top with a slice of ham, pressing it down lightly to hold it in place.
Set up three plates: on one, combine the remaining mustard powder with flour and season well. Crack the three eggs into a bowl and beat them with a fork, then pour onto the second plate. Place the breadcrumbs on the third plate.
Heat one tablespoon of olive oil in a large frying pan over medium heat. Coat each chicken breast first in the flour mixture, then dip it into the egg, letting any excess drip off, and finally coat it in the breadcrumbs.
Fry the chicken breasts in the hot pan for three to four minutes on each side, or until golden and cooked through. In a separate pan, fry the remaining four eggs in a little olive oil to your preference.
Core the apple and slice it into thin matchsticks. Scrub and thinly slice the beetroot. In a bowl, whisk together the cider vinegar and four to five tablespoons of extra virgin olive oil, then toss through the watercress, apple, and beetroot.
Once the chicken is cooked, remove it from the pan and plate it with a fried egg on top, along with the salad and cornichons on the side.
