Brought to you by P&O Cruises Food Heroes. Celebrity chef Marco Pierre White shows First News how to make Chicken Milanese Marco’s tip: get the pan hot – but not too hot!
Whisk the eggs in a bowl.
Add the rosemary to the breadcrumbs, mix together and spread out on a baking tray.
Pour your whisked eggs onto a second baking tray and spread your plain flour onto a third baking tray.
Get your chicken breast and cut down to middle to spread it out into a “butterfly”. Using a rolling pin, hit the breast to flatten it. Make sure the chicken is an even thickness all over. Season with salt and pepper.
Lay your chicken in the flour, turn over a few times until the chicken is completely coated. Toss the chicken between your hands until all the excess flour has come off, leaving your chicken with a fine coating of flour.
Dip your chicken into the egg, turning over until it is all coated.
Heat a large knob of butter in a frying pan.
Take the egg-coated chicken and dip into the rosemary breadcrumb mixture. Keep turning until it is fully coated.
Pop the chicken in the hot frying pan. Cook for a few minutes on one side until it is golden then turn over. Cook for another minute or so until golden all over. If it is thin enough the chicken should cook fully in just a few minutes.
Remove the chicken from the pan and put it on a plate. While it is still hot, grate some parmesan over the top and add a squeeze of lemon to taste.