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chicken milanese
serves
4
by
nancy stone
Ingredients
4-6
thin sliced chicken cutlets
1
cup
panko bread crumbs
1
cup
seasoned bread crumbs
½
cup
locatelli cheese
salt & pepper
3
eggs beaten with ¼ cup water
¼
cup
olive oil
Instructions
mix both bread crumbs and cheese in a shallow dish
put eggs and water in a shallow dish
season chicken with salt and pepper
dredge chicken in egg and then in breadcrumbs, pressing to adhere
place chicken cutlets on a plate as you bread all the pieces
heat oil over medium-high heat
cook chicken breasts 3-4 minutes per side over medium-high heat in batches– do not crowd in pan.
keep cutlets warm on a rack over a cookie sheet in a 300-degree oven as the rest of the cutlets cook
Recipe Notes
top the chicken cutlets with arugula, tomato and red onion tossed with balsamic vinegar