GET-AHEAD DINNER

Whether it’s schnitzel, katsu, pané (as it was always known in our house) or Milanese, meat that’s breaded and fried until golden has to be one of the most universally loved dishes. Like rolling meatballs or podding peas, there’s a ritual to the process of breadcrumbing for me – one that I grew up with, helping out in the kitchen at weekends, in eager anticipation of a great meal to come. Now I have kids of my own, we eat breaded chicken in all its guises, whether it’s stuffed into white bread as sandos, or covered in curry sauce. But, for me, nothing beats the Sunday carb fest of serving it with a big pile of tomato-based pasta and some garlic bread on the side.

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Chicken Milanese