This is a quick and delicious Scottish twist on chicken Milanese that all the family will love.
First prepare your chicken:
- Put the oatmeal, porridge oats and egg in three bowls. If you are adding any herbs, mix well with the oatmeal or porridge oats.
- Lay some lightly-oiled cling film on a chopping board. Put the chicken breasts on top, lightly oil and lay another piece of cling film on top.
- Bash the fillets with a rolling pin or the base of a pan until they are nice and flat and around half a centimetre thick.
- Dip each fillet in the egg, then the oatmeal, then the egg, then finally the porridge oats.
- Put your oat crusted chicken fillets to the side until ready to cook.
Make your pomadoro sauce:
- Heat the oil on a medium heat.
- Add the onion and garlic and stir until they start to colour.
- Add the tomatoes, and red pepper flakes if using, and a good grind of salt and pepper, and let it bubble for around 15 minutes.
- Add the vinegar and chopped basil for the last couple of minutes.
- You can serve the sauce as it is, or blend with a stick blender if you prefer a smoother sauce.
While the sauce is cooking, fry your chicken:
- Heat a couple of tablespoons of butter or olive oil in a large frying pan over a medium heat.
- When bubbling cook each fillet for 3-4 minutes per side, or until the chicken is cooked. You may have to do this in batches, depending on the size of your pan.
While the chicken is cooking, cook your spaghetti according to the instructions on the packet – don’t overcook it…you want it to have some bite
- Drain the spaghetti and reserve a mug of the pasta water.
- Add your tomato sauce and twist with tongs to combine, adding a little of the cooking water to loosen the sauce if your sauce is thick.
- Serve a chicken fillet per person, with the spaghetti pomadoro on the side, with a lemon wedge to squeeze over the chicken, and some freshly grated parmesan.
Any leftover sauce can be chilled, frozen, or used for a pizza topping.