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.

Chicken Milanese with Spaghetti Pomodoro

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We’re pretty lucky (or not if you’re the waistband of our jeans) to live near two amazing Italian restaurants.

I dread to think of the amount that we’ve spent at them both over the last few years…but I digress.

One of our favourite dishes from them is Chicken Milanese – crisp but moist chicken breast, breaded and fried accompanied by spaghetti in a gloriously, tomatoey (i just invented that word!), garlic-y sauce.

Heaven on a plate! We missed it so much that we decided to reinvent it with Panko.

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 bread crumbs 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 our version of Chicken Milanese with Spaghetti Pomodoro is perfect if you are calorie counting or following a plan, like Weight Watchers.

Some of you love this Chicken Milanese with Spaghetti Pomodoro recipe!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

How do you keep this Chicken Milanese with Spaghetti Pomodoro slimming friendly?

We switched the oil for low calorie cooking spray, and the regular bread crumbs 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, thus you tend to get more coverage. 10g is more than enough to coat a Chicken Breast.

Don’t be put off by the number of steps involved in creating this slimming friendly version of the dish.

Even though there does seem to be quite a lot of work involved it is actually really quick and easy.

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Chicken Milanese with Spaghetti Pomodoro

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Chicken Milanese with Spaghetti Pomodoro

Votes: 12
Rating: 3.92
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 10 minutes 30 minutes

Calories

WW

Carbs

473kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

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

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
9 Comments
  1. Minced onion isn’t listed in the ingredients but comes into play in the directions – I’m assuming one of?

  2. Hi,
    I can’t seem to find red pepper flakes anywhere? Any idea what I can substitue with please, or should I just leave it out?
    Many thanks
    Tamsin

  3. Thanks Kate – never heard them call that before. Learn something new everyday! Making it tomorrow – can’t wait to try it xx

  4. Hi

    Great recipies is it possible to add a print friendly web link that prints off just the recipe please? Thanks

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