Place the fresh brioche in a pre-heated oven at 160 degrees Celsius for about 30 minutes. You can skip this step if you are using stale brioche.

Blitz the brioche in a food processor until smooth.

Prepare three large and flat bowls. Place the plain flour in the first. Beat the eggs in the second. And add the brioche breadcrumbs to the third.

Flatten the chicken breasts with a meat tenderizer. Hammer each breast until the meat has roughly doubled in size. After about one minute, cut the flattened breast in half.

Coat the chicken breast in the flour, the egg and then finally the breadcrumbs. Try to avoid using both hands, because things can quickly get very messy.

Melt a big knob of butter over a medium heat in a large frying pan. Add the breaded chicken escalope and fry for about five minutes on each side, until the breadcrumbs are golden brown and the chicken is cooked throughout. You may need to add a little more butter while the chicken is cooking. 

Serve with a sprinkling of salt and a hearty squeeze of fresh lemon. Chicken Milanese makes a great dinner with an Italian-style salad.