Chicken Milanese (Fried Chicken Cutlet)

Chicken Milanese or simply, a fried chicken cutlet, is a staple in most Italian households. This recipe is a standard for any type of meat. Many people make it with veal or pork as well. The dish itself has a French origin and was brought to Milan (Northern Italy) during the Napoleonic wars. Over time, and using the ingredients people had on hand, it was eventually morphed into the "Milanese" we all know and love today. This recipe may have some slight variations from person to person and you can add different variations of seasonings as well. This recipe is for the basic, standard chicken cutlet! It's also very enjoyable with some arugula and fresh lemon on top.





Recipe

Ingredients

1.5 Ib. chicken cutlets
Salt and pepper to taste
1 tsp. garlic powder
2/3 cup all purpose flour
2 large eggs
2 cups panko bread crumbs
1/2 cups fresh grated parmesan cheese
2 tsp. Italian seasoning
6 tbs. olive oil
1 tbsp. chopped parsley



Instructions

1. Season your chicken cutlets with salt, pepper, and garlic powder on both sides. You should also hammer down your cutlets to get to desired thickness.

2. Prepare a station using shallow plates with flour, beaten eggs and breadcrumbs with parmesan cheese and Italian seasoning mixed into it.

3. Begin the process by dipping your cutlets into the flour first, then egg and the lastly, the breadcrumb mixture. Make sure to coat everything on both sides.

4. Heat up the oil in a large, non-stick skillet. Make sure the oil is coating the pan completely. Cook the cutlets in 3-4 batches, until cooked through and golden brown.

5. Garnish with chopped parsley and serve hot.




Check out the 11 inch Non-Stick Cast Iron Skillet from Zakarian by Dash
Get 12% off HERE







Comments

Post a Comment

Popular posts from this blog

Penne Alla Vodka

Image
Penne Alla Vodka is an American Italian dish that can be found on many restaurant menus across America. It is a creamy, red sauce, that is actually more pink in color. It's rich and delicious and can be eaten as a course or full meal. Recipe Ingredients 8 oz. uncooked penne pasta 1 tbs. olive oil 2 tbs. butter 1/2 small onion, chopped finely 1 clove garlic, minced 1/4 cup vodka 1/4 cup tomato paste 3/4 cup heavy whipping cream Salt and pepper Fresh basil, sliced thin Grated parmesan cheese Instructions 1. Boil a generously salted pot of water for the pasta and cook according to package instructions. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about five minutes or until translucent. 2. Stir in garlic and cook for about 30 seconds. Add the vodka and let the sauce bubble for 30 seconds or so.  3. Stir in the tomato paste until you've got a smooth mixture. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. It shoul
Read more

Carbonara Sauce

Image
Carbonara sauce is a rich, delicious sauce that combines basic ingredients of bacon, eggs, olive oil and cheese. It originated in Rome, Italy where they often used the ingredients they had on hand to create hearty dishes. Rome is known for three major pasta sauces in particular. All three of which I will share on this blog. Carbonara is one of those three and often a fan favorite. It's great as a portioned course or a meal in its own. Traditionally served with spaghetti. Recipe Ingredients 1 pound of your favorite cut of pasta (this is typically served with spaghetti) 2 tbs. olive oil 8 slices of bacon diced (you can also use 4 oz. pancetta. Kitchen scissors help.) 1 onion chopped 3 cloves of garlic, minced 1/4 cup dry white wine 4 large eggs, beaten 1/2 cup grated Parmesan or Romano cheese Salt and pepper, a pinch of each 2 tbs. chopped fresh parsley for a garnish Instructions 1. Bring a large pot of water to a rapid boil. Add salt. This will be for your pasta of choice. While it&
Read more

Chicken Cacciatore

Image
Chicken Cacciatore is a tasty, Italian chicken dish that originated from central Italy. It combines fresh chicken, mushrooms and peppers in a traditional tomato sauce. It usually falls right off the bone if cooked for the right amount of time and is served over crushed spaghetti or egg noodles. It can be served at lunch time or dinner and is the perfect comfort, winter meal. Recipe Ingredients 8 chicken thighs, bone in and skin on 3 tbs. olive oil salt pepper 1 large onion, chopped 8 ounces fresh mushrooms, sliced 3 cloves garlic 1/2 tsp, crushed red pepper 2 tbs. flour 1 cup dry white wine 14.5 oz. canned diced tomatoes 2 tbs. tomato paste A few bay leaves 1 tbs. thyme (can be dried) 1 tsp. dried oregano 1 large red or green bell pepper, chopped Instructions 1. Season the chicken with salt and pepper. Heat a large Dutch oven or skillet over medium heat with olive oil. Start browning the chicken in pan, 5 minutes on each side. Reserve the drippings in pan. 2. Add the onion and mushroom
Read more