Lisa Faulkner served up a tasty chicken Milanese with pink spaghetti, tomato ketchup, rocket leaves and chicken escalopes for a batch cook dinner on Lorraine.
The ingredients for the escalopes: 4 chicken breasts, cut in half horizontally, 4 tbsp plain flour, 1 egg and a splash of milk, beaten, 200g panko breadcrumbs and 30g finely grated Parmesan.
For the sauce: 2 tbsp olive oil, 2 onions, peeled and chopped, 3 cloves garlic, finely grated or chopped, 1 tbsp dried Italian herbs, 1 tbsp tomato ketchup, 2 x 400g tins chopped tomatoes, 50ml olive oil, 400ml vegetable stock or water, Salt and pepper, Vegetable oil, for frying.
To serve: 250g spaghetti, Basil leaves, Parmesan, finely grated and Wild rocket.
See recipes by Lisa in her book titled: The Way I Cook…