Chicken Milanese with Spaghetti Pomodoro

  • 10MINS
  • 30MINS
  • 473KCAL

We adore all things Italian but it’s not always slimming friendly. We have revamped a traditional Chicken Milanese with Spaghetti Pomodoro to keep the calories lower.

NutritionPer Serving

  • Calories473
  • Carbs25g
  • Protein36g
  • Fat5g
  • Saturates2g
  • Sugars1g

Imagine…crisp but moist chicken breast, breaded and fried, accompanied by spaghetti in a glorious tomato and garlic sauce. Now imagine no more, because you can make this dreamy dish a slimming reality!

Traditionally Milanese consists of a thin slice of chicken, beef, veal, or pork. Sometimes even vegetables such as aubergine. Each slice is dipped into beaten eggs, seasoned with salt and then dipped in breadcrumbs and shallow-fried in oil.

It’s commonly served with Pasta Pomodoro, an Italian dish typically prepared with a lot of olive oil, tomatoes, basil, and various other fresh ingredients.

Sadly, the traditional version isn’t very slimming friendly. But this one is!

What diets is this Chicken Milanese with Spaghetti Pomodoro suitable for?

This Chicken Milanese with Spaghetti Pomodoro recipe is suitable for a dairy free diet.

It can be made vegetarian as long as you swap out the following ingredients for vegetarian alternatives;

  • Chicken breast

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Milanese with Spaghetti Pomodoro recipe?

  • You need to count 12 Points per portion of this Chicken Milanese with Spaghetti Pomodoro recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Chicken Milanese with Spaghetti Pomodoro recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Chicken Milanese with Spaghetti Pomodoro recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken Milanese with Spaghetti Pomodoro?

In this recipe, regular breadcrumbs are swapped for Panko Breadcrumbs. Panko Breadcrumbs are available in most supermarkets and can be found in the international aisle, near to the Asian ingredients.

It’s a Japanese breadcrumb, and it’s a pretty big crumb compared to flour, so you tend to get more coverage. 10g is more than enough to coat a chicken breast.

How many calories are in this Chicken Milanese with Spaghetti Pomodoro?

There are 473 calories per portion in this Chicken Milanese with Spaghetti Pomodoro, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Chicken Milanese with Spaghetti Pomodoro is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 200ºC.

Step 2

Wrap the chicken breasts in cling film or a food bag, then beat them with a rolling pin until they are flat.

Step 2 pinchofnom.com

Step 3

Mix the parmesan, chilli flakes and a pinch of salt with the Panko.

Step 3 pinchofnom.com

Step 4

Dip the chicken breasts in beaten egg, then coat in the Panko, ensuring that they are covered.

Step 4 pinchofnom.com

Step 5

Spray both sides with low calorie cooking spray.

Step 6

Place on an oven tray and put them in the oven for 15 – 20 minutes.

Step 7

Heat a few sprays of low calorie cooking spray in a pan over medium-low heat.

Step 8

Add minced onion and cook, stirring, until soft but not coloured.

Step 8 pinchofnom.com

Step 9

Add garlic and cook for another few minutes.

Step 9 pinchofnom.com

Step 10

Add the red pepper flakes; cook for another minute.

Step 11

Increase heat to medium, add the tomatoes and season lightly with salt; cook, stirring occasionally for around 20 minutes.

Step 11 pinchofnom.com Step 11 pinchofnom.com

Step 12

While your waiting for the sauce, cook the spaghetti. The pasta should be al dente (tender but slightly firm) so you may need to cook it for slightly less than the pack instructions.

Step 13

Drain the spaghetti then toss it in the sauce and divide it between 4 plates. Sprinkle some freshly ground black pepper over each portion.

Step 14

Add the cooked chicken breast, some mixed leaves or rocket salad and a wedge of lemon.

Chicken Milanese with Spaghetti Pomodoro - Pinch of Nom Slimming Recipes

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How do you know when this Chicken Milanese with Spaghetti Pomodoro is cooked?

Cook the chicken breast until any juices run clear and there is no pinkness left in the meat. This will take 15-20 minutes.

The pasta should be al dente (tender but slightly firm) so you may need to cook it for slightly less than the pack instructions

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Chicken Milanese with Spaghetti Pomodoro in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken Milanese with Spaghetti Pomodoro in the fridge for approximately 3 days or so.

Can I freeze this Chicken Milanese with Spaghetti Pomodoro?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Chicken Milanese with Spaghetti Pomodoro?

From chilled: Place the spaghetti in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot. Reheat the chicken in the oven until the outside is crispy and it is piping hot throughout.

From frozen: Reheat the covered spaghetti in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot. Reheat the fully defrosted chicken in the oven until the outside is crispy and it is piping hot throughout.

Our NEW cookbook Everyday Light is OUT NOW!

Chicken Milanese with Spaghetti Pomodoro

We adore all things Italian but it’s not always slimming friendly. We have revamped a traditional Chicken Milanese with Spaghetti Pomodoro to keep the calories lower.
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 473
  • Carbs 25G
WW Points
  • 12 Green
  • 10 Blue
  • 10 Purple

Ingredients

For the Chicken

  • 4 chicken breasts
  • 2 large eggs beaten
  • 1 good pinch of chilli flakes
  • 40 g panko bread crumbs
  • 8 g dried parmesan
  • 1 good pinch of salt
  • low calorie cooking spray

For the Spaghetti Pomodoro

  • 300 g dried spaghetti
  • 4 cloves garlic minced
  • 1 onion minced or finely chopped
  • 1 good pinch red pepper flakes
  • 1 tin chopped tomatoes with basil or 1 tin of chopped tomatoes and a good pinch of dried basil
  • 1 pinch salt
  • freshly ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 200ºC
  2. Wrap the chicken breasts in cling film or a food bag, then beat them with a rolling pin until they are flat
  3. Mix the parmesan, chilli flakes and a pinch of salt with the panko
  4. Dip the chicken breasts in beaten egg, then coat in the panko, ensuring that they are covered
  5. Spray both sides with low calorie cooking spray
  6. Place on an oven tray and put them in the oven for 15 - 20 minutes
  7. Heat a few sprays of low calorie cooking spray in a pan over medium-low heat
  8. Add minced onion and cook, stirring, until soft but not coloured
  9. Add garlic and cook for another few minutes
  10. Add the red pepper flakes; cook for another minute
  11. Increase heat to medium, add the tomatoes and season lightly with salt; cook, stirring occasionally for around 20 minutes
  12. While your waiting for the sauce, cook the spaghetti. The pasta should be al dente (tender but slightly firm) so you may need to cook it for slightly less than the pack instructions
  13. Drain the spaghetti then toss it in the sauce and divide it between 4 plates. Sprinkle some freshly ground black pepper over each portion
  14. Add the cooked chicken breast, some mixed leaves or rocket salad and a wedge of lemon

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9 comments

See what others have to say

June JohnsonFriday 19th May 2017

Could you please tell me what are panko breadcrumbs and where I could get these from
Thank you

Reply

    KateMonday 22nd May 2017

    Hi June
    All the info on Panko is explained in the write up before the recipe

    Reply

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