Chicken Cutlets: Chicken Milanese (Milanese di Pollo)
Prep time
Cook time
Total time
Serves: 4
  • 1-2 pounds of chicken breast (sliced into ½ inch thick pieces)
  • 1 egg (beaten)
  • 2-3 cups of homemade breadcrumbs (seasoned)
  • 1 cup of canola oil (for frying)
  • 1 lemon (cut into 4-8 wedges)
  1. I use a single egg (beaten well with salt and pepper) to coat my chicken breasts; you can use more egg if you're preparing a large batch (but I'm interested in chicken flavor when making cutlets and not egg, for example). I place the chicken cutlets that have been coated with the egg wash in a flat plate containing seasoned breadcrumbs and gently get a good amount of breadcrumb on each side of the meat (making sure to shake off any excess breadcrumb).
  2. I generally use a large fry pan and aim not to crowd the pan during the frying process. I also use canola oil (not olive oil which is a royal waste of money and not the right oil for pan or deep frying) to fry and test the temperature by dropping some breadcrumb into the hot oil (if you see the breadcrumb begin to bubble and cook immediately your oil is read; you can of course test the temperature of the oil; it should be in 350 - 375 degree Celsius range). Note, I don't deep fry my chicken cutlets, rather I pan fry them with no more than about ½ inch of oil in a pan.
  3. Depending on the thickness of your chicken you can fry the cutlets between 1.5 - 2 minutes on each side (I generally cut my chicken breasts to a little less than ½ inch thickness). Look for a deep brown color before removing your chicken from the pan and if you're unsure whether your cutlets are cooked or not simply test one by cutting open a piece (down the center); after making a few pieces you'll become an expert.
  4. You can place the chicken on recycled brown shopping bags or a few paper towels (don't stack the cutlets on top of each other) Also, don't forgot to salt the chicken cutlets right after they come out of the pan.
Recipe by - Italian Food Recipes and Lifestyle at