How to Perfectly Prepare Chicken Milanese Cutlets or Cotolette di Pollo alla Milanese

Everybody loves Chicken Milanese Cutlets My children always wanted them. And who does remember how many of their friends visiting for a play day, I fed with this dish? Loads of them, indeed! And here, I'm going to tell you How to Perfectly Prepare Chicken Milanese Cutlets or Cotolette di pollo alla Milanese.

The Chicken Milanese Cutlets, or cotolette di pollo alla milanese, is a tasty and simple recipe that can be accompanied by French Fries or a salad. Different sauces can be added on the plate nearby the cutlets but not on top, though, for not becoming soggy!

It gets its name from the tender veal milanese cutlet of which it follows a similar, if not the same, process in the breading.

Chicken Milanese Cutlets is accompained by Risotto alla Milanese with its saffron flavour, mushrooms and parmesan. Delicious!

Chicken Milanese Cutlets

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Good to know

How to Perfectly Prepare Chicken Milanese Cutlets? If you buy whole chicken breasts, you can cut them along the middle first and again along each half, to have thinner cutlets. You will end up with 4 cutlets for each chicken breast.

You could also make small cutlets slicing the breasts across. But... if you are not confident enough, buy them already cut!

Chicken Milanese Cutlets can be served with the famous Risotto alla Milanese, or with chips, or with a mixed salad and even in a panini, maybe with vegetable fillings of your choice. Delicious!

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Ingredients 4 servings

1. Chicken breast cutlets, 400 g

2. Bread crumbs, 200 g or more

3. Eggs, 2

4. Flour, 100 g or as you need

5. Parmesan (optional), grated, 50-70 g

6. Sunflower oil, as you need

7. Salt and pepper

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Let’s jump to the method

1. Get ready all ingredients.

2. Start beating the eggs in a bowl. Season them with salt and pepper.

3. Place the bread crumbs in a plate. Mix to the bread crumbs some grated parmesan at your taste.

4. In another plate, place the flour.

5. Take one chicken cutlet and dust with flour patting with your hand to make sure all the surface is floured. Shake them a bit to take off the excess.

6. Wet the cutlet in the beaten egg. Drain off the excess.

7. Start the breading and place the cutlet in a clean plate.

8. Continue until you finish all cutlets.

9. Add a good ammount of sunflower oil in a frying pan and heat it.

10. Once the oil starts lightly bubbling, fry the cutlets for about 5 minutes per side or until golden. Make sure they don’t burn!

11. Once fried, place them on a plate with kitchen paper on to drain the excess of oil.

12. And that’s it!

13. Serve and enjoy your golden chicken milanese cutlets!

Chicken Milanese Cutlets