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Tomato & Sage Pesto Chicken Milanese focaccia with tangy gremolata and crispy iceberg Square 1-min.jpg

Tomato, sage and pesto pecorino chicken milanese focaccia with tangy gremolata and crispy iceberg

Prep 30 minutesCooking 20 minutes6 people

This is the ultimate sandwich. Fried chicken with zesty gremolata and sweet tomato, sage and pecorino pesto. Go big or go home. 

recipe

20 minutes

Lunch Recipes

Summer Recipes

Family Recipes

Chicken Recipes

Pestos

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Ingredients

For the chicken Milanese:

4 chicken breasts (around 600gr in total)

100g plain flour, seasoned with 2 tsp salt and mixed

3 medium eggs, whisked

200g Panko breadcrumbs, seasoned with ½ tsp salt

100ml sunflower oil

200g iceberg lettuce, shredded

1 jar or 165gr Tomato and Sage Pesto

1 loaf of focaccia or 1 large tiger bread loaf

 

For the gremolata:

40g parsley, finely chopped

1 lemon, zested and juiced

1 garlic clove, grated

100ml Organic Extra Virgin Olive OIl

20g capers in brine, finely chopped

Salt and pepper to taste

Instructions

  1. Flatten the chicken breasts one by one by placing them between two pieces of baking parchment and tenderising them with either a meat mallet or a heavy pan.
  2. Place your flour mix, whisked eggs and panko mix into three separate bowls.
  3. Take the flattened chicken breasts and dunk them into the flour mix, then the whisked eggs and finally into the breadcrumb mix, pressing down each time to make sure they are fully coated after each step.
  4. Repeat the process for all 3 remaining chicken breasts.
  5. Repeat steps 3 and 4 for the chicken again. Double coating them will truly make them crispy! Place in the fridge whilst you make the gremolata.
  6. Mix all the ingredients for the gremolata and season to taste with salt and pepper. If you use salted capers make sure to rinse them before you chop them and be mindful of adding any more salt.
  7. Place a large frying pan on a medium to high heat and add the sunflower oil and wait for it to heat up.
  8. Fry your chicken Milanese for around 5-7 minutes each side on a medium heat or until fully cooked. You can do this in batches if your pan is not big enough for all 4.
  9. Assemble your massive sando: slice your loaf in half horizontally, spread the Tomato and Sage Pesto on both inner sides of the bread. Layer your chicken Milanese in on layer, drizzle with gremolata and top with the crispy iceberg lettuce. Place the top back on and cut into 6 sandwiches.
  10. Enjoy with a crisp white wine or a zingy lager!

Included in this Recipe

Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

A blend of Spanish Arbequina and Cornicabra olives. Great for finishing or dipping.

Tomato and Sage Pesto

Tomato and Sage Pesto

A warm, sweet blend of semi-dried tomatoes, pecorino and sage.