Pollo Alla Milanese Recipe

1. Prepare water and start pasta

Fill a large pot with water, add 1 tablespoon kosher salt, and bring to a rolling boil. Keep it boiling; you'll add the spaghetti later so it finishes while the sauce simmers.

2. Cook aromatics

While the water heats, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

3. Make the tomato sauce

Stir in 1 tablespoon tomato paste (if using) and cook 1 minute. Add the 28 oz crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (if using), 1/2 tsp sugar, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar if needed. Stir in torn basil leaves, if using, in the final minute of cooking.

4. Cook the pasta

Add the spaghetti to the boiling water and cook according to package directions minus 1 minute for al dente (typically 8–10 minutes total depending on brand). Reserve 1/2 cup pasta cooking water before draining. Drain the pasta and immediately add it to the tomato sauce; toss over low heat for 1 minute, adding up to the reserved 1/2 cup pasta water as needed to loosen and bind the sauce to the pasta. Keep warm while you cook the chicken.

1. Pound and season chicken

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness about 1/3 to 1/2 inch thick. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. Set up breading station

Arrange three shallow dishes: one with 1 cup all-purpose flour; the second with 2 large eggs whisked with 2 tablespoons whole milk until combined; the third with 2 cups fine breadcrumbs mixed with 1/4 cup grated Parmigiano-Reggiano, 1/4 tsp garlic powder, and a pinch of salt and pepper.

3. Bread the chicken

Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press both sides into the breadcrumb-Parmesan mixture, ensuring an even, compact coating. Place breaded cutlets on a plate and let rest 5–10 minutes to adhere.

4. Shallow-fry the cutlets

In a large skillet (preferably stainless steel or cast-iron), heat 1/2 cup vegetable oil and 2 tablespoons unsalted butter over medium heat until the butter foams and oil shimmers; the temperature should be around 325–350°F (if you have a thermometer). Carefully add two cutlets (do not overcrowd). Cook 3–4 minutes per side, or until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F. Adjust heat as needed to prevent burning and maintain even browning. Transfer cooked cutlets to a wire rack set over a sheet pan or to paper towels to drain. If necessary, reheat oil/butter mixture between batches and cook remaining cutlets.

5. Finish and keep warm

If desired, finish each cutlet with a pat of butter while hot and keep in a warm oven (200°F) for up to 10–15 minutes until ready to serve so they remain crisp.

Divide spaghetti coated in tomato sauce among 4 plates (about 3 oz dry pasta per serving). Place a breaded chicken cutlet alongside or on top of the pasta. Sprinkle each portion with grated Parmigiano-Reggiano (about 2 tablespoons per plate), a light drizzle of olive oil if desired, chopped fresh parsley, and serve with lemon wedges to squeeze over the chicken. Serve immediately.