This is my hubby's favorite food.

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

Crunchy outside and tender inside!

When I go to an Italian restaurant I love trying chicken Marsala. In researching recipes I found that some recipes have a creamy sauce but I’ve always had a thin sauce. I also saw recipes called for dry Marsala wine or sweet Marsala wine. This recipe uses sweet Marsala wine and a thin sauce.

Classic fried beef cutlet from Argentina, arranged in 4 recipe variations - Clasica, Al Caballo, Napolitana, Sándwich.

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

This is a conglomeration of other recipes I have found on the internet and the addition of my 2 cents.

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

For the INSANExBUTCHER

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