Chicken Milanese is a beloved Italian dish that is a true crowd-pleaser featuring crispy breaded chicken cutlets that are both juicy and flavorful. The dish takes its name from Milan, where it originated. Milanese cuisine is known for its simplicity and elegance and this dish is no exception.
The chicken cutlets are pounded thin, coated in breadcrumbs, and then pan-fried until golden brown. Whether you’ve been cooking for decades or are just starting out, give Chicken Milanese a try and discover your inner chef.
Chicken Milanese Recipe
A luxurious Chicken Milanese recipe which pairs chicken cutlets with a decadent tomato and mozzarella cheese topping.
US Customary Metric
2 Chicken Breasts, boneless skinless ¼ cup Flour, all-purpose 2 Eggs, beaten ½ cup Breadcrumbs ½ teaspoon Italian Seasoning 2 tablespoons Parmesan, finely grated ¼ cup Avocado Oil Sauce ⅔ + ¼ cup Olive Oil ⅔ cup Basil, fresh 1 clove Garlic, minced Assembly 1 lb. Cherry Tomatoes, halved 2 cups Mozzarella Cheese, fresh Lemon Wedges
Pat your chicken breasts dry and cut them in half horizontally. Pound them about ¼ to ½ inch thick with a meat tenderizer. Season your chicken with salt and pepper.
Add 2/3 cup of oil, garlic and basil and mix in a food processor until smooth.
Add tomatoes and mozzarella in a medium-sized bowl, pour in half of the prepared oil you just made, and sprinkle with salt to taste. Mix well and set the mixture aside.
Pour flour into a shallow bowl. Crack and beat eggs into another shallow dish. In a third dish, add breadcrumbs and parmesan and mix well.
Pour oil into a large skillet over medium heat. In the meantime, take a chicken cutlet and dip it in flour. Shake off any excess flour.
Dip the flour-coated cutlet in the egg, then dip both sides of the cutlet in the breadcrumb mixture.
Coat all sides evenly, then place the chicken on a plate. Repeat the same process with the remaining cutlets.
When the oil in the skillet is hot, add two cutlets at a time. Fry the cutlets for 3 minutes or until the bottom side turns golden brown.
Flip the cutlets and fry for another 3 minutes and transfer the cooked cutlets to a plate lined with paper towels to remove excess oil. Immediately sprinkle salt on top.
Complete your Chicken Milanese dish by topping them with a squeeze of lemon and a drizzle of the remaining basil oil. Serve with some of the tomato mozzarella mixture and enjoy.
Feel free to serve your chicken Milanese with a green salad or creamy potato salad.
Either use fresh, dry breadcrumbs or Panko to make the breading for the cutlets.
Calories: 882 kcal | Carbohydrates: 22 g | Protein: 44 g | Fat: 69 g | Saturated Fat: 16 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 42 g | Trans Fat: 0.02 g | Cholesterol: 200 mg | Sodium: 666 mg | Potassium: 794 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1321 IU | Vitamin C: 28 mg | Calcium: 382 mg | Iron: 3 mg
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