Chicken Milanese Cutlets or Cotolette di Pollo alla Milanese

Everyone enjoys Chicken Milanese Cutlets. My kids always asked for them, and I've lost count of how many of their friends, visiting for playdates, I've served this dish to. Quite a lot, indeed! Here, I'm going to share how to perfectly make Chicken Milanese Cutlets or Cotolette di Pollo alla Milanese.

The Chicken Milanese Cutlets, or cotolette di pollo alla milanese, is a delicious and straightforward recipe that pairs well with French fries or a salad. You can add different sauces on the side of the plate near the cutlets, but not on top, to keep them from getting soggy!

The dish gets its name from the tender veal Milanese cutlet, following a similar, if not identical, breading process.

Chicken Milanese Cutlets are often served with Risotto alla Milanese, featuring its saffron flavour, mushrooms, and parmesan. Delicious!

Chicken Milanese Cutlets

Good to know

How to Perfectly Prepare Chicken Milanese Cutlets? If you purchase whole chicken breasts, start by slicing them in half horizontally, then cut each half again to create thinner cutlets. This method will yield 4 cutlets per chicken breast.

You can also create smaller cutlets by slicing the breasts crosswise. However, if you're not confident in your slicing skills, consider buying them pre-cut!

Chicken Milanese Cutlets can be enjoyed with the classic Risotto alla Milanese, with fries, a mixed salad, or even in a panini, perhaps with your choice of vegetable fillings. Delicious!

Ingredients serves 4

• Chicken breast cutlets, 400 g

• Bread crumbs, 200 g or more

• Eggs, 2

• Flour, 100 g or as needed

• Parmesan (optional), grated, 50-70 g

• Sunflower oil, as needed

• Salt and pepper

Let’s jump to the method

1. Prepare all the ingredients.

2. Begin by beating the eggs in a bowl and seasoning them with salt and pepper.

3. Spread the bread crumbs on a plate and mix in some grated parmesan according to your preference.

4. Place the flour on another plate.

5. Coat one chicken cutlet with flour, patting it to ensure even coverage, then shake off the excess.

6. Dip the cutlet into the beaten egg, allowing any excess to drip off.

7. Proceed with the breading and place the cutlet on a clean plate.

8. Repeat until all the cutlets are prepared.

9. Pour a generous amount of sunflower oil into a frying pan and heat it up.

10. When the oil begins to bubble slightly, fry the cutlets for about 5 minutes on each side or until they turn golden, ensuring they don't burn!

11. After frying, place them on a plate lined with kitchen paper to absorb the excess oil.

12. And you're done!

13. Serve and enjoy your delicious golden chicken Milanese cutlets!