Pollo Alla Milanese Recipe

Prepare chicken

If chicken breasts are thick, butterfly each breast or place between plastic wrap and pound to an even 1/4–1/3 inch thickness using a meat mallet. Trim any fat. Pat dry with paper towels.

Season both sides of each flattened breast with 3/4 teaspoon kosher salt and a pinch of freshly ground black pepper (divide the salt and pepper among the 4 pieces).

Set up breading station

Place flour in a shallow dish and season lightly with a pinch of salt and pepper. In a second shallow bowl whisk together eggs and 2 tablespoons whole milk until blended. In a third shallow dish combine breadcrumbs, grated cheese, and dried oregano; season lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss to combine.

Working with one piece at a time, dredge the chicken in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; press firmly into the breadcrumb mixture so the coating adheres evenly on both sides. Place breaded pieces on a plate and let rest 5–10 minutes to help coating set.

Pan-fry

Heat a large skillet over medium heat. Add 4 tablespoons olive oil and 1 tablespoon butter and let the butter melt and the oil shimmer but not smoke. Add breaded cutlets in a single layer (work in batches if necessary) and cook 3–4 minutes per side until golden brown and crisp, turning once. Adjust heat as needed to avoid burning; if browning too fast, reduce to medium-low. Internal temperature should reach 165°F (74°C) or juices run clear.

Transfer cooked cutlets to a wire rack set over a baking sheet or a plate lined with paper towels; keep warm in a low oven (200°F / 95°C) while you finish remaining cutlets.

Squeeze lemon over cutlets just before serving and sprinkle with chopped parsley if using.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.

Make sauce

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a sauté pan over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1 minute (do not let garlic burn). Add halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juice.

Stir in the passata (or crushed canned tomatoes) and tomato paste if using. Add red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer and cook 6–10 minutes, stirring occasionally, until sauce slightly thickens and flavors concentrate. Taste and adjust seasoning.

Add torn basil leaves to the sauce and remove pan from the heat.

Finish pasta

Return drained spaghetti to the pot or a large sauté pan. Pour the tomato sauce over the spaghetti, add 1/4 to 1/2 cup reserved pasta water as needed, and toss over low heat until spaghetti is evenly coated and sauce clings to the noodles (add more pasta water a tablespoon at a time if sauce seems dry). Stir in 1 tablespoon extra-virgin olive oil off heat for shine.

Serve immediately topped with grated Pecorino or Parmigiano and extra torn basil if desired.

Place a generous portion of spaghetti Napoli in the center of each plate. Lay one breaded chicken cutlet atop or slightly to the side of the spaghetti. Garnish with a lemon wedge and sprinkle grated cheese over pasta. Serve hot.

If serving family-style, keep cutlets warm in a low oven and toss pasta with sauce just before serving so both components are hot and the crust stays crisp.