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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 Chicken breast (skin off)
  • 80 g Truffle and porcini paste
  • 80 g Softened butter
  • 8 Slices of cheese (fontina or gouda)
  • 8 Slices of parma ham
  • 150 g Plain flour
  • 8 Eggs
  • 400 g Breadcrumbs
  • 30 g Black summer truffles
  • Truffle oil
Truffled Chicken Milanese
Truffled Chicken Milanese Truffled Chicken Milanese

A little posh twist on an Italian classic

  1. Butterfly the chicken by slicing it open like a book. Be careful not to cut all the way through it.
  2. Fold over cling film so it has multiple layers. Lay it over the chicken and use a rolling pin to bash in. You want to flatten it but without breaking the chicken.
  3. Mix the softened butter with the truffle and porcini paste, spread it over the breast.
  4. Next place the cheese on top, followed by the parma ham.
  5. Use the cling film to cover the chicken again, and bash it, but not too hard. You want to mould the cheese and ham into the chicken.
  6. Get you flour, half of the eggs and breadcrumbs ready in separate trays.
  7. Dip the chicken in the flour, then the eggs, finally the breadcrumbs.
  8. Heat about 1cm of oil in a large frying pan, fry the chicken on either side for a few minutes until nice and golden.
  9. Place on kitchen paper to remove any excess oil.
  10. Serve with shaved truffle, a fried egg with a runny yolk and a drizzle of truffle oil.
Truffled Chicken Milanese
Truffled Chicken Milanese Truffled Chicken Milanese

A little posh twist on an Italian classic

Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 4 Chicken breast (skin off)
  • 80 g Truffle and porcini paste
  • 80 g Softened butter
  • 8 Slices of cheese (fontina or gouda)
  • 8 Slices of parma ham
  • 150 g Plain flour
  • 8 Eggs
  • 400 g Breadcrumbs
  • 30 g Black summer truffles
  • Truffle oil
  1. Butterfly the chicken by slicing it open like a book. Be careful not to cut all the way through it.
  2. Fold over cling film so it has multiple layers. Lay it over the chicken and use a rolling pin to bash in. You want to flatten it but without breaking the chicken.
  3. Mix the softened butter with the truffle and porcini paste, spread it over the breast.
  4. Next place the cheese on top, followed by the parma ham.
  5. Use the cling film to cover the chicken again, and bash it, but not too hard. You want to mould the cheese and ham into the chicken.
  6. Get you flour, half of the eggs and breadcrumbs ready in separate trays.
  7. Dip the chicken in the flour, then the eggs, finally the breadcrumbs.
  8. Heat about 1cm of oil in a large frying pan, fry the chicken on either side for a few minutes until nice and golden.
  9. Place on kitchen paper to remove any excess oil.
  10. Serve with shaved truffle, a fried egg with a runny yolk and a drizzle of truffle oil.