Chicken Milanese is a classic Italian dish, usually consisting of a crunchy chicken escalope served with spaghetti sauce. We've made this version in the slow cooker, resulting in an almost hands-off dinner finished with a speedy spicy crumb.
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Yields:
4 - 6
Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
- 2 onions, diced
- 3 garlic cloves, grated
- 600 g boneless, skinless chicken thighs
- 2 tsp. mixed herbs
- 1 chicken stock pot
- 680 g passata
- 3 Tbsp. red wine vinegar
- 1 tsp. chilli flakes
- 2 bay leaves
- 300 g spaghetti
- 1/2 bunch fresh basil, leaves only
FOR THE PANGRATTATO
- 2 Tbsp. olive oil
- 100 g ciabatta loaf, blitzed into breadcrumbs
- 1/2 tsp. chilli flakes
- 15 g finely grated Parmesan
- 1 Tbsp. finely chopped basil leaves
- Zest of 1/2 lemon
- 1 Lemon, sliced in to wedges
- Step 1Preheat the slow cooker to high. Add the onions, garlic, chicken, mixed herbs, stock cube, passata, red wine vinegar, chilli flakes and bay leaves. Cook for 5-6 hours until saucy and thickened slightly.
- Step 2Stir the spaghetti into the slow cooker and cook for a further 35min until al dente.
- Step 3Meanwhile, make the pangrattato. Heat the oil in a non-stick frying pan and cook the breadcrumbs for 6-8min until golden and crunchy. Pour into a bowl and stir in the remaining pangrattato ingredients.
- Step 4Stir the basil through the chicken to wilt slightly. Serve the Milanese in bowls with lemon wedges and scattered with the crunchy ciabatta crumb.
GH TIP
Chicken thighs work best here, as breast can sometimes dry out in the slow cooker.
GET AHEAD
Make the breadcrumbs up to 2 days before and store in an airtight container.
40+ brilliant chicken breast recipes for every occasion
Frankie is the new Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing.
Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.