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Crispy Chicken Cutlets  la Milanese by Uncle Bill

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Ingredients

Adjust Servings:
1 1/2 lbs boneless skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1 cup fine dry breadcrumbs or 1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1/16 teaspoon freshly grated nutmeg
2 large eggs, beaten
1 tablespoon cold water
4 tablespoons extra virgin olive oil
2 tablespoons butter

Nutritional information

1162.1
Calories
539 g
Calories From Fat
60 g
Total Fat
18.1 g
Saturated Fat
449.1 mg
Cholesterol
1218.5 mg
Sodium
56 g
Carbs
3.1 g
Dietary Fiber
3.8 g
Sugars
94.5 g
Protein
265g
Serving Size

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Crispy Chicken Cutlets la Milanese by Uncle Bill

Features:
    Cuisine:

    Made for DH and myself this evening using pork cutlets, very good flavor, my mistake was in not pounding the pork thin enough so it took longer to cook thru than should have - I'll do a better job next time in pounding out the pork. Thank you Uncle Bill for posting such an easy recipe with wonderful flavor. Will be making again in the near future. Update 2/25/14 - made this evening with chicken thighs and this time I pounded out the thighs thin enough so they cooked very quickly and were just as tasty as the pork version. Thanks again Uncle Bill.

    • 38 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Uncle Bill’s Chicken Cutlets Melanaise, The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness , Made for DH and myself this evening using pork cutlets, very good flavor, my mistake was in not pounding the pork thin enough so it took longer to cook thru than should have – I’ll do a better job next time in pounding out the pork Thank you Uncle Bill for posting such an easy recipe with wonderful flavor Will be making again in the near future Update 2/25/14 – made this evening with chicken thighs and this time I pounded out the thighs thin enough so they cooked very quickly and were just as tasty as the pork version Thanks again Uncle Bill


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    Steps

    1
    Done

    Rinse Chicken Breast Under Cold Water and Then Pat Dry With Paper Towels.

    2
    Done

    Place the Chicken Breasts in a Plastic Zip-Lok That Has Been Sprayed With a Vegetable Oil. This Helps the the Chicken Slide While Pounding. Using the Bottom of a Small Frying Pan, a Meat Hammer or a Rolling Pin; Pound the Chicken Breasts Carefully Until They Are About 1/4 Inch in Thickness.

    3
    Done

    in a Shallow Dish, Add Flour, Seasoning Salt and Pepper, Mix Well.

    4
    Done

    in Another Shallow Dish, Add Bread Crumbs, Padano Cheese and Grated Nutmeg; Mix Well.

    5
    Done

    in a Mixing Bowl, Add Eggs and Water and Whisk Until Fluffy.

    6
    Done

    Dip Each Cutlet in the Egg Mixture.

    7
    Done

    Then Dredge in the Flour Mixture, Coating All Areas Well.

    8
    Done

    Dip the Flour Coated Cutlet Again Into the Egg Mixture; Coating Well.

    9
    Done

    Now Dip the Cutlets Into the Bread Crumb Mixture; Coating Well and Pressing the Crumbs Lightly Into the Cutlets.

    10
    Done

    in a Large Frying Pan, Heat the Oil and Butter on Medium-High Heat.

    11
    Done

    Fry Cutlets For About 1 to 1 1/2 Minutes, Then Turn Steaks Over and Fry For Another 1 Minute or Until Cutlets Have No Pink Showing When Making a Small Knife Cut in the Center to Check For Doneness.

    12
    Done

    Because the Cutlets Are Thin, They Fry Very Quickly, Do not Burn.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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