Chicken Milanese (literally, chicken in the style of Milan) is a chicken breast that has been butterflied and lightly flattened out, dipped in beaten egg, then into a breadcrumb-Parmesan mixture and fried in butter. This superb dish is super-easy to make and packed with flavor. The breading is so light and so melt in your mouth good, the meat is moist and tender. It's one of my favorite quick meals for a weeknight. These crispy cutlets not only make an exceptional main dish for dinner, but are equally delightful in a sandwich. I often serve these over pasta, drizzling Alfredo sauce over everything. My father likes them topped with fried eggs and covered with Hollandaise sauce and cheddar cheese...the possibilities for this versatile dish are endless.
4572 people marked it a Favorite, 3071 people marked it a TryYield: 4 Servings Ready in 45 minutes
Followed recipe except I did not bound the meat (so took a little longer cooking)... Was a big hit. Adults and kids both loved this style chicken. I served it with a veggie and a side of noodles, but could be used for spaghetti, sandwiches, etc. delicious.
Absolutely amazing. Turns out just perfect. Very versatile. This is a "must-have" recipe to add to your collection.
Great taste.it was awesome
Excellent. Added a bit of cream and Italian herbs to the sauce and thickened with a little cornstarch. Used pork instead of chicken. Family raved and everyone had seconds. Score!
Loved this recipe!
Loved this recipe. I did add tomato sauce and mozzarella and baked for a few minutes. Side of pasta and I had chicken parm.
My family's recipe is very similar! You can use thin sliced beef (not sure of cut). Add tomato sauce and mozzarella on top for a quick Parmesan version. Or simply dribble lemon juice on top when serving
This is the first time that I have made a breaded anything where the breading was still there when I finished frying the meat. The Chicken Milanese was wonderful. It was tender and juicy yet the coating was crispy fine. I only made 1/2 recipe for two. The only change I made was olive oil and just a touch of butter. Hubby said it was very tasty. We will definetely make again. Thanks for the recipe.
This is a great recipe for breaded chicken cutlets! We used panko bread crumbs and pecorino ramano cheese. The chicken was moist , flavorful, and perfect with the butter/lemon sauce. The leftovers went to the grandsons today as "chicken nuggets". What a beautiful, simple and versatile dish! Thank you!!