Baked Milanese-Style Crispy Cutlets. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. Anthony Scotto fries up perfectly crispy chicken cutlets and uses them to make a hearty vegetable soup and easy rigatoni pasta dinner.
Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until I decided to rectify this, but have been struggling with a write-up to go along with the recipe.
Everything I came up with about cutlets being a staple of Italian.
These crispy cutlets not only make an exceptional main dish for dinner Chicken Milanese (literally, chicken in the style of Milan) is a chicken breast that has been butterflied and lightly flattened out, dipped in beaten egg, then into a breadcrumb-Parmesan mixture and fried in butter.
You can have Baked Milanese-Style Crispy Cutlets using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Baked Milanese-Style Crispy Cutlets
- It's 2 of Chicken breasts (beef or pork).
- You need 1 of Salt and pepper.
- Prepare 1 of Grated cheese.
- It's 100 grams of Panko.
- It's 2 tbsp of Oil (for frying the panko).
- You need 1 of Fresh parsley.
- It's 1 of Plain flour.
- Prepare 1 of Egg.
- It's 4 tbsp of Oil (for baking in the oven).
- It's 1/2 of Lemon (to serve on the side).
- You need 1 of Salt (to serve on the side).
New York City-style breaded cutlets are ubiquitous worldwide Milanese is a close second, stretching beyond its Northern Italian home to South and Central America. Tonkatsu is dredged in flour, dipped in egg, and breaded in panko, which are super crispy crumbs ground from bread baked. Then Marco makes the Chicken Milanese -- a crispy, crunchy, fried breaded cutlet. This easy recipe involves flouring the chicken cutlets, dipping them in an egg bath, and then thoroughly coating them with breadcrumbs.
Baked Milanese-Style Crispy Cutlets instructions
- Preheat the oven to 250℃. Put the panko in a plastic bag and crush to make it smoother..
- Add the panko and 2 tablespoons of oil into a frying pan, and fry over medium heat until golden brown. ※ It's easy to burn, so please be careful!!.
- Add parsley to the fried panko, and let the mixture cool down..
- Butterfly the chicken breasts to make their thickness even. ※ Pound with a meat tenderizer or a rolling pin to make them very thin..
- Sprinkle the chicken with salt, pepper, and grated cheese..
- Coat the chicken with flour, beaten egg, and panko in that order..
- Arrange the chicken on a baking sheet lined with parchment paper, drizzle with 1-2 tablespoons of oil, and put in the oven..
- Bake for 30 minutes at 250℃, and you're done!.
- Serve with vegetables or herbs for a colorful presentation, and enjoy with salt and lemon juice!!.
Then, Marco heats oil and butter in a large skillet, and fries the cutlets for two. Make Milanese-style breaded veal cutlets -- a close relative of Vienna's wiener schnitzel. The dish pairs well with a green salad. This classic dish from Milan is quite similar to the well-known Viennese wiener schnitzel, though it differs in a few ways. Both are thinly pounded veal cutlets, breaded and.