Milanese Chicken Cutlets
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
Milanese Chicken Cutlets
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
Cooking Instructions
- 1
[2 step simple batter] Put the egg, cake flour and water in a bowl, and mix well. Add the parmesan cheese, salt and pepper, and mix.
- 2
Put the panko in a separate bowl, and make it into smaller pieces by squeezing it tightly in your hands, or you can use it as-is. Or put the panko in a plastic bag, and squeeze it over the bag.
- 3
Combine the basil oil ingredients in a small bowl, and mix.
- 4
Cut the chicken breasts diagonally into 1 cm thick strips, add the sake, sugar and salt, and massage well. This step is also shown in my salted chicken recipe,
- 5
Sprinkle the parmesan cheese over the chicken from Step 4, mix, and leave it for a while.
- 6
Dip the chicken from Step 5 in the batter from Step 1, and coat with the panko.
- 7
Pour 5 tablespoons of olive oil in a frying pan, and turn on the heat.
- 8
Place the chicken from Step 6 in the frying pan, and fry over medium heat.
- 9
When they are nicely browned, flip the chicken over.
- 10
Turn down the heat to low, and cook slowly until it's cooked thoroughly. Check the chicken, and flip over again if needed.
- 11
Serve on a plate, and drizzle with the basil oil from Step 3.
- 12
You can freeze this dish, and it's great for bentos. "Freeze for Bentos! Cheese Chicken Cutlets".
https://cookpad.wasmer.app/us/recipes/153435-cheese-chicken-cutlets-freeze-to-use-in-bentos
- 13
If you are a making normal deep-frying dish, check this one! "If You're Frying, You Need This! 2 Step Simple Batter!".
https://cookpad.wasmer.app/us/recipes/146551-simple-2-step-batter
- 14
"Amazing Sauce! Youlinji Chinese Deep Fried Chicken with Sweet and Sour Sauce".
- 15
"Tender and Juicy even with Chicken Breast! Salt Karaage".
https://cookpad.wasmer.app/us/recipes/155201-salt-flavoured-fried-chicken
- 16
"For Summer ☆ Tender with Vinegar! Light Simmered Chicken Breast".
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Milanese Chicken Cutlets Milanese Chicken Cutlets
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
-
Milan-style Chicken Cutlets with Basil Oil Milan-style Chicken Cutlets with Basil Oil
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 -
Milanese-style Cutlets Milanese-style Cutlets
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 -
Tender Milanese-Style Chicken Cutlets Tender Milanese-Style Chicken Cutlets
To make the tender chicken and to make it look bigger.... I made a thin pan-fried cutlets.Eat it when it is still hot. That is the only helpful hint I have. Recipe by Horo -
Baked Milanese-Style Crispy Cutlets Baked Milanese-Style Crispy Cutlets
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 -
Milanese-style Layered Pork Cutlets Milanese-style Layered Pork Cutlets
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* -
Russian or Italian ground chicken cutlets Russian or Italian ground chicken cutlets
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.
-
-
Italian Chicken Cutlet Sandwich Italian Chicken Cutlet Sandwich
This is sort of like a chicken Parmesan sandwich, except there's no marinara sauce. Instead, there's an Alfredo-like cream sauce. What really makes this sandwich, though, is the fresh basil leaves. Do not leave them out. You'll wish you hadn't!
-
Crispy Cheese & Chicken Tender Cutlets Crispy Cheese & Chicken Tender Cutlets
I saw this in the ready-to-eat section of my supermarket and decided to try my hand at making them!As for the simple 2-step batter that I mentioned, it's really easy to make, but there is a good chance that you will have some left over. If you do, try coating whatever veggies that you have in your house with it and frying them. Recipe by Hokkori-no -
Cheese Chicken Cutlets - Freeze To Use In Bentos Cheese Chicken Cutlets - Freeze To Use In Bentos
When I froze leftovers from dinner to use in bentos, making bentos in the morning got a lot easier. So now I make pre-frozen things just for bentos.You can sprinkle on some dried basil with salt (rock salt and so on) instead of the basil oil.If you use extra virgin olive oil, I think it's more fragrant and tasty, but you can use regular olive oil or vegetable oil instead. Recipe by Hokkori-no -
More Recipes
Comments