Chicken Milanese
Breaded chicken cutlets, fried thin and crisp — Italian Chicken Cutlets, Chicken Milanese, Honey Butter Crispy Chicken Cutlet — for fast weeknight dinners.
★ dinner
dinnerItalian Chicken Cutlets
Crispy and delicious
Kirstin Winters WilliamsIngredients
- 4 Chicken Cutlets
- 1 1/4 cup Italian Panko Breadcrumbs
- 1 Egg
- 3/4 cup Canola Oil
- 1 tbsp Parmesan Cheese
- 2 tbsp Italian Seasoning
- 1 tbsp Paprika
Instructions
- 1Season chicken with paprika and Italian seasoning. In a bowl, whisk one egg and add Italian seasoning to egg. In another bowl, add Italian Panko and parmesan cheese.
- 2Dip chicken into egg mix and then into Italian breadcrumbs to coat them.
- 3Fry chicken cutlets 4 mins per side, depending on thickness. Allow to rest for 5 mins after cooking. Garnish with parmesan cheese and serve!
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Open in Pepper →Thin Cutlets Fry Up Fast On Busy Nights
A chicken breast pounded thin cooks in a few minutes a side, and that breading turns golden while the inside stays juicy. It's the kind of dinner you can start at 6 and have on plates by 6:30.
Cooks on Pepper reach for this collection when the chicken is still half-frozen at 5 o'clock and everybody's hungry, or when they want one main dish that works over salad, under sauce, or plain on a bun.
Every recipe here starts with a cutlet and goes its own way: Italian Chicken Cutlets with panko, Crispy Chicken Cutlets with Parmigiano Reggiano, Honey Butter Crispy Chicken Cutlet, Buffalo-Spiced Crisp Chicken Cutlets, and Crispy Chicken Cutlets with Pesto Caprese Topping.
Quick Tips
- 1
Pound them even
Put the breast in a zip bag and pound to about 1/4 inch thick so the whole cutlet finishes at the same time.
- 2
Set up three dishes
Flour, beaten egg, then breadcrumbs — press the crumbs on firmly and let the breaded cutlets rest 10 minutes so the coating sticks in the pan.
- 3
Keep the oil hot
Use about 1/4 inch of oil over medium-high and fry 3 to 4 minutes per side; if it isn't sizzling when the chicken goes in, wait.
- 4
Drain on a rack
Move fried cutlets to a wire rack instead of paper towels so the bottom stays crisp while you cook the rest.
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