Chicken Milanese With Spaghetti


(Recipe serves 5)

For the chicken:

  • 5 small chicken breasts (about 750g), flattened or 3 large chicken breasts, butterflied in half
  • 60g ground almonds
  • 30g parmesan, grated
  • 2 tbsps Italian herbs
  • 1 1/2 tsp oregano
  • Salt and black pepper
  • 1 1/2 tsp garlic powder
  • 2 eggs
  • 1 tsp coconut oil 

For the spaghetti:

  • 375g gluten-free spaghetti (I used Tesco’s free from version)
  • 3 garlic cloves
  • 1-2 birds eye chillies
  • 1 tbsp olive oil
  • 700g passata
  • 30g fresh basil
  • 1 tbsp Italian herbs
  • 1 tsp smoked paprika
  • Few splashes of Worcestershire sauce
  • Salt and pepper


  1. Start by mixing the ground almonds, parmesan, Italian herbs, oregano, garlic powder, salt and pepper in a bowl. In another bowl, beat the eggs. Now coat your chicken pieces first in egg then the almond breadcrumb mixture – make sure to pat this down so it sticks completely!
  2. Heat a non-stick frying pan on a medium heat, then add 1 tsp coconut oil to melt.
  3. Fry the coated chicken on both sides until cooked through and crispy (around 6 mins a side depending on thickness) – add more coconut oil if needed.
  4. Meanwhile cook the spaghetti according to packet instructions.
  5. Put the rest of the ingredients for the spaghetti sauce in a food processor and blitz till combined. Heat this sauce in a saucepan till heated through.
  6. Drain the spaghetti and mix into the sauce, carefully slice your chicken then serve hot with some extra parmesan!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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