Chicken Cutlets: Chicken Milanese (Milanese di Pollo) Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - chicken breast, sliced into 1/2-inch thick pieces
  • 1 - egg, beaten
  • 2 1/2 cups - homemade breadcrumbs, seasoned
  • 1 cups - canola oil, for frying
  • 1 - lemon, cut into 4 wedges
  • Directions:

    1. Beat the egg well with some salt and pepper (use more eggs if preparing a large batch). Coat the pieces of chicken with the egg wash and place them in a flat plate full of seasoned breadcrumbs; gently coat chicken pieces with breadcrumbs on each side of the meat (and shake off any excess crumbs).

    2. Use a large fry pan with about 1/2 inch of oil in the pan, and don't crowd the pan with too much chicken during the frying process. Before putting chicken in the pan, test the temperature of the oil by dropping some breadcrumbs into the hot oil - if it bubbles up and begins to cook immediately, the oil is ready.

    3. Fry the chicken pieces for about 2 minutes on each side (depending on how thick your chicken pieces are) - a little longer on each side, if the pieces are thicker. When the pieces are a deep brown color, remove the chicken from the pan. Test for doneness by cutting open a piece in the center.

    4. Place the chicken on recycled brown shopping bag or some paper towels (don't place the pieces on top of each other). And remember to salt the chicken cutlets right after they come out of the pan.

    Brief Description

    Chicken breasts coated with bread crumbs and pan fried, served with lemon wedges.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    adapted from

    Posted By:


    Posted On:

    April 28, 2014

    Print Recipe

    Speak Your Mind