Pollo alla milanese (chicken in breadcrumbs with fresh tomato sauce)

A fresh tomato and olive sauce adds a kick to fried chicken in Gino D'Acampo's simple yet tasty recipe
By Gino D'Acampo
Pollo alla milanese (chicken in breadcrumbs with fresh tomato sauce)
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 medium chicken breast fillet, skinless
  • 30 g plain flour
  • 1 eggs, beaten with salt and freshly ground pepper
  • 4 tbsp toasted breadcrumbs
  • 2 large plum tomatoes
  • 3 tbsp pitted black olives, sliced
  • 2 tbsp extra virgin Italian olive oil
  • 1 tbsp chopped flat leaf parsley
  • 5 tbsp Italian olive oil
  • 1 pinches sea salt and freshly ground black pepper


1. Using a chef's mallet or rolling pin, beat the chicken breast fillet between two sheets of cling film until thin. 2. Dust the chicken in the flour, then dip in the egg and finally coat in the breadcrumbs. 3. Pre-heat the olive oil in a large frying pan and gently fry the chicken for approx. two minutes each side until it becomes golden and crispy. 4. Remove and drain on kitchen paper. 5. In a large bowl, mix the tomatoes, the olives and the parsley together and season with extra-virgin olive oil and salt and freshly ground pepper and allow to rest. 6. To serve the dish, place the chicken breast in the middle of a plate and spread two tablespoon of the cold tomato mixture on top. 7. Serve immediately with a cold glass of white wine.

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