A real classic Italian dish is Pollo alla Milanese, which reminds so many Italians of their childhood. Covering boneless chicken breasts with breadcrumbs, the recipe normally suggests that one chicken breast is needed per person.
These chicken breasts are often wrapped in cling film and beaten with a rolling pin, or mallet, until they are thin and spread out. The meat is then dipped in flour and beaten egg yolk before being covered in breadcrumbs. The egg and flour help the breadcrumbs to stick to the chicken breast. This covered chicken breast is then heated in a frying pan in olive oil, until each side is a beautiful golden brown colour.
Preferably, the chicken breasts will be taken out of the pan and patted down with kitchen roll, which removes and excess oil. Traditionally Pollo alla Milanese is served with a tomato sauce, with parsley and chopped garlic, in addition to a side dish, such as vegetables or salad.