Chicken Milanese & Spaghetti Pomodoro

Boil a kettle

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Cover your chicken in cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add 2 tbsp [3 tbsp] [4 tbsp] flour to a plate

Add a splash of milk to a shallow bowl

Add your panko breadcrumbs to a separate plate with a generous pinch of salt and pepper and give everything a good mix up

Coat the flattened chicken in the flour, then add to the milk and finally firmly press into the breadcrumbs to evenly coat all over – this is your breaded chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Transfer the cooked chicken to a clean board (save the pan!) – this is your chicken Milanese

While the chicken is cooking, add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Meanwhile, peel and finely chop (or grate) your garlic

Grate your Italian hard cheese finely

Wipe the reserved pan clean and return to a medium heat with drizzle of vegetable oil, once hot, add the chopped garlic and dried oregano with a generous pinch of salt and cook for 1 min or until fragrant, once fragrant, add your chopped tomatoes, tomato paste and chicken stock mix with a pinch of sugar and cook for 2 min or until thickened

Once thickened, add the drained pasta and half the grated Italian hard cheese with a splash of starchy pasta water and cook for 1 min or until the pasta is well coated – this is your pomodoro