Mushroom tagliatelle alfredo with chicken milanese

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cherry tomatoes on a roasting tray and cook for 20 minutes.
2. Put each chicken breast between 2 pieces of baking paper and bash with a rolling pin until 2cm thick. Mix the breadcrumbs with the 40g grana padano and put in a shallow bowl. Put the beaten egg and flour into 2 separate shallow bowls.
3. Dip the chicken in the flour, then the egg and finally the cheese breadcrumbs. Press the coating firmly onto the chicken, then repeat with the other fillet.
4. Heat a large ovenproof frying pan with a good glug of oil over a medium-high heat. When hot, add the chicken fillets and fry for 3-4 minutes. Turn over and cook for 3-4 minutes on the other side until evenly golden, adding more oil if needed. Put the pan into the hot oven for 5 minutes to finish cooking,
   leave to rest for 2-3 minutes, then slice.
5. For the mushroom tagliatelle, bring a large pan of salted water to the boil, add the tagliatelle and cook for 2 minutes less than it says in the pack instructions.
6. Meanwhile, heat another frying pan with a glug of oil and add the shallots, garlic and mushrooms. Fry gently for 5-6 minutes until soft and beginning to turn golden, then add the cream, a spoonful of the pasta cooking water, the spinach and the lemon zest and juice. Bring to a simmer and cook for 3-4 minutes until the spinach is tender.
7. Drain the pasta lightly (so there’s still some water clinging to it) and add it to the sauce in the pan. Toss well and add the basil and the 50g grana padano. Serve the pasta with the chicken milanese and roast tomatoes, with extra lemon wedges and grana padano on the side.