MenuMenu

  1. Home
  2. matt tebbutt recipes
  3. Linguine aglio e olio and chicken Milanese

Linguine aglio e olio and chicken Milanese

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen



 

Ingredients

For the chicken Milanese:

  • Chicken supreme (bone-in, skin removed): 2
  • Flour (seasoned with salt and freshly ground black pepper): 100 g (3½ oz)
  • Free-range eggs (beaten): 2
  • Dried breadcrumbs: 100 g (3½ oz)
  • Unsalted butter: 50 g (1¾ oz)
  • Fresh basil: 30 g (1 oz)
  • Lemon (1 wedged, 1 juiced): 2
  • Olive oil: 50 ml (2 fl oz)

For the linguine:

  • Fresh linguine: 250 g (9 oz)
  • Extra virgin olive oil: 30–50 ml (1–2 fl oz)
  • Garlic cloves (sliced): 6
  • Pinch of chili flakes
  • Finely chopped fresh parsley: 1 tbsp
  • Parmesan: 50 g (1¾ oz)
  • Salt and freshly ground black pepper

To serve:

  • Wild rocket
  • Lemon (cut into wedges): 1
  • Parmesan shavings

Alternative Ingredients

If you’re unable to find some of the ingredients in your local supermarket, here are some alternatives:

  1. Fresh Linguine:
    • Dried Linguine or Spaghetti: If fresh linguine isn’t available, you can use dried linguine or spaghetti. Cook it according to the package instructions until al dente.
    • Fettuccine: Fettuccine is wider than linguine but has a similar texture. It works well as a substitute.
  2. Fresh Basil:
    • Dried Basil: Dried basil can be used as a substitute, although it won’t have the same vibrant flavour as fresh basil. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil.
    • Parsley or Cilantro: If you don’t have basil, consider using parsley or cilantro for a different herb flavour.

Method

  1. Preheat the Oven:
    • Preheat your oven to 200°C (180°C fan-assisted) or Gas Mark 6.
  2. Prepare the Chicken:
    • Place the chicken breast between two large sheets of greaseproof paper.
    • Use a rolling pin to gently flatten the chicken, leaving the bone in.
    • Set aside.
  3. Set Up Three Shallow Dishes:
    • Arrange three shallow dishes in a row.
    • In the first dish, place the flour.
    • In the second dish, add the beaten eggs.
    • In the third dish, place the breadcrumbs.
  4. Coat the Chicken:
      With one hand
    • Dip the chicken breast first into the flour, ensuring it’s coated evenly.
    • Next, dip it into the beaten eggs.
      With the other hand
    • Finally, coat it thoroughly with breadcrumbs.
  5. Pan-Fry the Chicken:
    • Heat a large frying pan over medium heat.
    • Add the butter and a splash of olive oil.
    • Fry the chicken breast on both sides until crisp and golden.
  6. Finish Cooking in the Oven:
    • Transfer the pan-fried chicken breast to a baking tray.
    • Place it in the preheated oven for 10–15 minutes or until fully cooked through.
  7. Prepare the Basil Drizzle:
    • While the chicken is baking, blend the fresh basil with some lemon juice and extra virgin olive oil.
    • Drizzle this basil mixture over the cooked chicken.
  8. Cook the Linguine:
    • In a large saucepan, bring salted water to a boil.
    • Add the fresh linguine and cook for 2–3 minutes until al dente.
    • Drain and set aside.
  9. Garlic Linguine:
    • Heat olive oil in a large frying pan.
    • Add the sliced garlic and cook until lightly golden.
    • Immediately add the cooked linguine to the pan along with some of the pasta cooking water (about 1/4 cup).
    • Season with salt, black pepper, and chili flakes.
    • Toss everything together to emulsify the sauce.
  10. Serve:
    • Serve the garlic linguine alongside the baked chicken breast.
    • Garnish with rocket leaves, lemon wedges, and a generous sprinkle of grated Parmesan cheese.
scroll to top