Gino's Pollo Alla Milanese | This Morning

yeah hey uh thank you for not because it's been nagging lately all morning oh we've got time for we'll see you tomorrow on the show are you serious no he's been nagging me all morning trying to convince me to be the co-presenter of this morning when you're away I'm not doing it why do you keep turning I am NOT doing it let me down Judy's a number one I don't take the lights away from you you've been doing this for a long time having my dad could be a distraction is number two strong and push a distraction number two's too early in the morning yeah yeah okay you were only just here for this exactly number three what's for the number three I don't know this is you who's gonna do the cooking on corporate sent Vickery that is professional so what we're gonna do today is pollo alla milanese with the breadcrumbs and Parmesan crust yes serve it with a spicy tomato sauce okay let's talk about the let's talk about the summer cook in this kitchen okay you are a shambles use your own trays oil yeah vegetable oil don't use extra virgin olive oil because we're gonna fry I got the chicken which we're gonna put it on but I'm gonna show you how to do leather look at these diamond pattern Zagat think I will explain why I've done that in a second okay you're gonna cook this in real time I'm gonna cook these in real time so don't worry about now the first thing we're gonna do is the tomato sauce what I've done with the tomato sauce is very simple a bit of garlic goes in there yeah I forgot if there's one you made earlier somewhere it all is it just can't come here don't focus over there there is nothing to see just focus here now I'll put a little view of oil in there touch of garlic soon the garlic sauce to Caesar chili flakes tin tomato just intimate things that you buy in the supermarket yeah put in there olives a let it slowly slowly cook for about 29 water goes away and everything is fine member you only put the chicken into the oil when you start to see the sizzle straightaway very the biggest mistake you can do is when the oil is not hot enough do you understand I never make this clear but that's my job let's make this clear for everybody we're just showing everyone what would happen if you did it wrong exactly what is to do wrong well you the chicken absorbs too much oil yeah so you need to make sure that the oil is nice and hot the green beans what one does usually with green beans you pick them up you boil them and hacen al dente for a couple of minutes then you drain them the way I do them up with a little bit of olive oil salt and pepper I don't like to do a lot with green beans because it's fine like that let's move on as you say what one does what one does not the real wedding on Friday was good I'm ready to pretend this morning I'm available on choose there let's check another one able to choose that show yeah yeah all right now how do we make the IMP Anna to that she Kayla milanesa you may ask yourself okay first thing the chicken is to be as flat as possible so you get two pieces or clinking you put your breasts or chicken in there in the way I do it use a rolling pin I am cooking hammer whatever just slightly flatten it down oh yeah little bit gentle cuz otherwise you can fashion a delicate that's all the beats now remember chicken the secret of chicken to make sure that is not dry you cook if you you you make you thin yeah so you cook you faster okay that is the secrets all right now what do we go ahead for the Impala to deflower just double zero plain flour eggs just normal eggs here we go toasted breadcrumbs no fresh toasted bread come you can do it with leftover bread cut into cube put in the oven a very low when it's nice and toasted then if you do it you can't buy them as well yeah yes you can buy them as well I like to make my own because the one you buy I'm gonna show you something they thanked to have the beats see this is the one we bought that's why I want to show they tend to have the bits a little bit too big can you see yeah yeah now I prefer it when it's more like sand a much finer much finer because then it gets crispier these little this big pieces here eventually therefore not good with those just down a bit yes the thing that they usually do is we see that but I forgot to do it can I can I say I've done very well today beautiful pollo could you use could you use polenta yes Bravo semolina polenta that's very good you don't like polenta no no parmigiano Reggiano parmesan cheese grated the way I do it a food parmesan and breadcrumbs together so it gives an extra cry over an X it's not what the countries flavor so it's not very bread the upside it's got a little bit of pop now how do we do it in panettone very simple you get the breasts okay this is how you do it it goes into the flour breasts into the flour okay slop for any excess flour then it goes into the egg in the egg I just put a little bit of salt none I don't know need to then do the same and then it was straight into the brenda when it goes into the breadcrumb the secret is make sure you cover the top straightaway and press it down I only know that it's okay please keep an eye on that see see me and you we understand each other because why is that connect sitting I will do one or two days a week to help you out now once we done this then the secret is loose all right it goes into the chopping board and I've been you're gonna put the diamonds on it yes now how we make sure that the the chicken dozen Ricardo the Wonder Dei goes to the sides up now to make sure that we need to do a diamond fastened into the chicken so not look you get a nice big knife blade are you look are you watching what I'm doing chicken look at the mess are you making look at the mess are you making clean you're actually not very important to put a paper on a plate to absorb excess flour okay oil and excess oil okay no flour oil a little bit of salt I was at last night's no all night no no no no no no I managed to go home brush my teeth do my hair diamond Popkin that's the way you do it look it's not a slice it's just no no no just a bowl up then you go with that ha ha yeah by doing that it doesn't do the curl nah let's pull this dish together any question you got for me no felony question any kind of question is it got an awful lot of calories in it I mean frying it or not really really yeah I mean it's a little bit of you know let's not talk about calories oh let's not talk about our people Mary Mary says if Mary Mary says it it's highly calorific just don't eat as much now exercise and this looks delicious good seconds genus have you got 25 624 length your time place your time 25 second can we dive in I know I'm starting with a few green beans it wasn't oh la la la you know as a as a as a super dish you know you go in the evening and this is how I made my chicken a la mayonese q you

Channel: This Morning

Views: 655,794

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, gino dacampo, italian recipes cooking, italian recipes chicken, italian recipes from italy, italian recipes tasty, italian recipes for dinner, pollo alla milanese, pollo alla milanese recipe, chicken milanese, chicken milanese recipe, gino this morning

Id: JfMZc7Y2dK4

Length: 8min 23sec (503 seconds)

Published: Mon Oct 08 2018