Linguine aglio e olio and chicken Milanese

1. 1

   Pre-heat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the chicken breast between two large sheets of greaseproof paper. Beat it with a rolling pin, leaving in the bone, until flattened.

3. 3

   Lay three shallow dishes out in a row. Tip the flour into the first one, the beaten eggs in the next and the breadcrumbs in the last. Dip the chicken breast first into the flour, then egg, then coat in the breadcrumbs.

4. 4

   Heat a large frying pan over a medium heat. Add the butter and a splash of oil. Fry the chicken breast on both sides for until crisp and golden.

5. 5

   Then put on a baking tray and place in the oven for 10-15 minutes until cooked through.

6. 6

   Meanwhile, blend the basil with some lemon juice and the olive oil. Drizzle over the chicken, then serve with rocket and a lemon wedge.

7. 7

   For the linguine, put a large saucepan of salted water over a high heat. When boiling, add the pasta and cook for 2-3 minutes.

8. 8

   Heat the olive oil in a large frying pan. Add the garlic and cook until lightly golden. Immediately add the pasta and some of the cooking water to emulsify. Add some black pepper, chilli flakes, parsley and nearly all the parmesan.

9. 9

   Taste, season and serve with the remaining Parmesan shavings on top alongside the chicken.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.