‘Recipe for a heart attack!’: James Martin’s chicken Milanese recipe horrifies This Morning viewers as he uses a whole BLOCK of butter and says most of it will soak into the meat
- British TV chef James Martin, 49, recently released new cookbook titled Butter
- Appearing on This Morning’s cooking segment shared chicken Milanese recipe
- Viewers were shocked after he pan-fried the meat using an entire block of butter
James Martin left cooking fans reeling after using an entire block of butter to pan-fry two pieces of meat.
The chef, who recently released a cookbook titled Butter, showcasing James’ love for the ingredient, appeared on This Morning’s food segment today where he demonstrated his recipe for chicken Milanese.
But hosts Holly Willoughby and Philip Schofield were stunned to see the 49-year-old cook use an entire packet of butter just to cook the chicken, with viewers dubbing the segment ‘James Martin’s recipe for a heart attack.’
James Martin left cooking fans reeling after using an entire block of butter to pan-fry two pieces of meat on ITV’s This Morning
Hosts Holly Willoughby and Philip Schofield (pictured) were stunned to see the 49-year-old cook use an entire packet of butter just to cook the chicken
‘Never used so much butter in one thing in my life,’ said one viewer.
Another said: ‘James loves butter and he looks quite fit and healthy but his arteries must be screaming!!!’
‘Yes, James. Clog their arteries ‘, joked another viewer.
He insisted that butter is a ‘magical’ ingredient, which the meat ‘absorbs up like a sponge’ to give the dish its delicious flavour.
Viewers were quick to take to Twitter with their views, dubbing the segment ‘James Martin’s recipe for a heart attack’
‘It’s a thing I’ve been going on about for years,’ he said. ‘It’s natural ingredients. Margarine is not food, if you cook with margarine I can’t help you. It is magical, butter, pure flavours.’
He began by slicing two chicken breasts before dipping them in flour, egg and breadcrumbs, revealing: ‘the key to this is the cooking side of it, you take a little bit of butter.
‘It needs a block of butter, this is what you’re eating. The definition of pan frying is half immersed in fat, be it oil or butter. This is where you get the flavour from.’
Holly asked the chef: ‘Does a lot of it stay in the pan?’, to which he replied: ‘No, it absorbs it up like a sponge, just enjoy it!
‘The thing about butter is understanding what butter is, first of all fundamentally it’s milk and cream.
The chef (pictured) appeared on This Morning’s food segment today where he demonstrated his recipe for chicken Milanese
Holly (left) asked the chef: ‘Does a lot of it stay in the pan?’, to which he replied: ‘No, it absorbs it up like a sponge, just enjoy it!
He began by slicing two chicken breasts before dipping them in flour, egg and breadcrumbs, revealing: ‘the key to this is the cooking side of it, you take a little bit of butter
‘Butter is all about the quality of the raw ingredient, mixed together with what is produced in that raw ingredient, the type of cattle that produces the milk denotes the quality of the butter.’
The chef has recently revealed his love for the ingredient, telling Weekend Magazine the response to his book has been ‘overwhelming’.
‘Chefs treat butter like olive oil, and for me it’s always been about the food – delicious food. You can’t produce good-quality food with margarine – it’s s***. Do we need to be lectured? Can we just enjoy it for what it is?
‘Butter is a natural ingredient. I’ve spent my entire career using butter without compromise and without substitute, mainly because there isn’t one.
‘We shouldn’t take butter for granted. It’s such an essential part of our food lives right across the globe that it’s a wonder many more haven’t written books on it before. Butter is unique and natural, and we don’t have to kill an animal to produce it.’