Milanese, Aubergine Parmigiana & Rocket
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Milanese
3 chicken breasts or pork loin steaks
Sea salt & black pepper
80g plain flour
3 eggs
150g coarse dried white or panko breadcrumbs
1 lemon (zested)
20g Parmesan cheese (finely grated)
1tbsp fresh thyme (optional)
100ml vegetable oil
Aubergine Parmigiana
3 aubergines (thinly sliced - lengthways)
Olive oil, sea salt & black pepper
1 brown onion (finely chopped)
2 garlic cloves (crushed)
1tsp dried oregano
100ml red wine (optional)
800g chopped tomatoes (tinned)
150g mozzarella (torn)
20g fresh basil (torn)
100g Parmesan (freshly grated)
Rocket & Lemon
140g rocket
1 lemon (juiced)
6tbsp olive oil, sea salt & pepper
Preheat the oven to 190°C / Gas 5.
Cut the aubergines lengthways thinly into 5mm slices and sprinkle with a little salt. Leave for about 10 minutes to release their excess moisture. Pat dry with kitchen paper or a tea towel.
Put 2tbsp olive oil into a medium saucepan over a low to medium heat. When the oil is hot, first add the onion and cook for 3 minutes, then add the garlic and oregano and cook for a further 3 minutes, until soft and translucent but not coloured. Add the red wine and allow the alcohol to boil off, then add the tomatoes and simmer for 20-25 minutes to create a thick sauce. Season to taste, I sometimes add a sprinkle of sugar.
On a large baking sheet/tin, roast one half of the aubergine slices, with a drizzle of olive oil for 20 minutes. Meanwhile, put 4tbsp olive oil in a large frying pan and fry the second half of aubergine slices, in batches if needed, they should be only lightly coloured.
To assemble the dish, spoon a quarter of the tomato sauce into a large ovenproof dish. Add a single layer of cooked aubergines, slightly overlapping the slices. Follow with a layer of torn mozzarella, a handful of torn basil leaves and a sprinkling of Parmesan.
Repeat the process, finishing with a layer of aubergine, tomato sauce and a good sprinkling of Parmesan and cook in the oven for 25-30 minutes until a lovely bubbling crust has formed.
Place the chicken breast or pork loin steak between two sheets of clingfilm on a chopping board and bash it with rolling pin until it is about 1cm thick all over. Remove the clingfilm and prepare the other breast or steak in the same way. Season the meat on both sides with sea salt and pepper.
Sprinkle the flour onto a large plate. Beats the eggs in a shallow bowl. Mix the breadcrumbs, lemon zest, parmesan, thyme and a good pinch of salt on a large plate. Take one piece of meat and dredge it in flour, then dip it into the beaten egg, and lastly in the breadcrumb mixture until it is completely coated. Repeat with the other pieces.
Heat the vegetable oil in a large frying pan, making sure the oil covers the base of the pan. Heat it on a high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care: hot oil can be dangerous so don’t leave the pan unattended. Add two of the Milanese to the pan and fry for 4 minutes on each side, or until the meat is cooked through and the coating is crisp and golden brown.
Remove them from the pan and either set aside on a warmed plate lined with kitchen paper or keep them warm in the oven while you cook the other Milanese.
Finally, place the rocket in a salad bowl and then make the lemon dressing. In a small jug or mug, add the olive oil, lemon juice, sea salt and pepper and toss through the rocket leaves ready to serve.
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