This is the chicken version of Milanese pork cutlets.Use a generous amount of oil and butter to pan fry the chicken cutlets for a crispy finish as if you had deep fried them. Use about 2 tablespoons of oil and 1 tablespoon of butter. Recipe by Natuko

I've seen somewhere that it's nice to add parmesan cheese in the egg mixture to make Milanese chicken cutlets. So I added parmesan cheese to my usual batter - "If You're Frying, You Need This! 2 Step Simple Batter!".It's also good if you sprinkle with dried basil and salt (rock salt, etc.) instead of basil oil.I think extra virgin olive oil will make this dish more fragrant and tastier, but it's ok to use normal pure olive oil or vegetable oil. Recipe by Hokkori-no

Crunchy outside and tender inside!

I had Milanese-style cutlets at a restaurant during my vacation in Italy. I wanted to recreate that taste.At the place where I ate this, the cutlets were served without sauce.The real key to this unique flavor is the Parmesan cheese.○The butter adds its delicious flavor to the oil.○I tried to use as little oil as possible.○By further crushing the panko, the breading is similar to Milanese-style and is easier to eat.○If you add Parmesan cheese to the egg batter and the panko breading, the extra flavoring is really tasty. Recipe by Soyokaze

Authentic cutlets usually involve frying beef or pork, but I wanted something healthy and delicious, so I decided to bake mine in the oven instead.I often use this method for the pork cutlets as well in our family.It's great because you can make a side dish while baking the meat, and this method cuts down on calories a lot.Pound on the chicken (beef or pork), and make it really thin.It makes the cutlets crispy and light.These cutlets are also quite tasty with tomato sauce or Japanese Worcestershire-style sauce. Recipe by nyaoty

I buy chicken frequently so I decided to change up my way of cooking them by using different seasonings.Instead of the basil oil, you can simply use dried basil with some salt (rock salt etc.) and sprinkle them on top.If you use extra virgin olive oil, the flavor and aroma will be fantastic once cooked, however, you can use regular vegetable oil if you'd like. Recipe by Hokkori-no

Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

The chicken is butterflied first so that it can cook evenly.Try this to see the effect of the mayonnaise. It's moist and tender.Not only does the mayonnaise act as the coating, it also tenderizes the meat, so it kills two birds with one stone.It won't taste of mayonnaise! Recipe by Yoshi1215

I thought of a simple chicken cutlet recipe that made the chicken tender.Soaking the chicken in salt water makes it really tender. Please try letting it sit for an hour or preferably more, if you have time.If the breading is too smooth, please add more white flour.I have posted other tender chicken breast recipes. Recipe by nani cafe

I decided to try changing how I cut the chicken that I cook for dinner, so that they will still be delicious even when chilled.During Step 1, add in the seasonings exactly in the order I have listed to tenderize the meat.You can enjoy these with some tonkatsu sauce or ponzu etc.You can also just have this for dinner too. Recipe by Hokkori-no

Found this recipe in the Sunday paper

Surprisingly great! My sister-in-law sent me this recipe. I've been sitting on it for awhile, but decided to give it a try. It was really good. Not really what i was expecting, much better. This one is a do again for sure. I made the Russian version, and i personally think it could use more dill. The consistency of the final mixed product is a little weird, and takes a little work, but maybe my ground chicken was wetter than normal. I bought it ground already.I also used crust on, and a heel, of multigrain bread instead of white. I think this added a consistency in the cooked product i liked.Also i used evaporated milk instead of half & half, because that's what i had on hand.