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Thursday, April 19, 2012

[Chicken Milanese] Healthy chicken cutlet with only 4 tablespoons olive oil

I hope I can make as many different food so that they can develop open and sophisticated palates.
But, still there are a few dishes they like more than the others.
Chicken milanese is one of my kids favorite chicken dish.
I think they may call it a soul food later on.
But, my chicken milanese is not deep fried (it is baked) as it is suggested in tradional recipes.
Don't get me wrong.
I love fat and fried food.
But, it's kind of headache to litter used oil. So, I try to use more of baked-rather-than fried cooking method.

I've always loved chicken cutlet.
Since I got this recipe from my subscribed food magazine, i.e. Everyday Food, a few years ago,
I've been baking chicken cutlets, or milanesa.
As you need olive oil as little as 4 tablespoons, it would be safe to call it "Healthy chicken cutlet", wouldn't it?

Here goes the recipe:
(adapted from Everyday Food)

 1 1/4 cups plain dried breadcrumbs
 1/4 cup olive oil + some more to brush
 1/3 cup all-purpose flour
 2 large eggs, lightly beaten
salt and ground pepper
 2 chicken breasts (or 4 chicken breast halves)
(You can make it with chicken thighs too)

How to make

1. Preheat oven to 425 degrees Fahrenheit or 210 degrees Celcius.
 2. Pulse the food processor(or hand-held grinder) and make breadcrumbs.

3. Toss breadcrumbs and oil until well combined.

 4.  In a baking plate, spread breadcrumbs. Cook, tossing once, until golden brown, or 8-10 minutes.

5. Place flour and eggs in separate bowls; season with salt and pepper.
Now a work line is set up.

6. Halave the chicken breasts.

Doesn't it look like a heart? :)

Place the meat between two plastic sheets, and pound the meat, with a meat mallet or bottom of a small heavy pan, until 1/2 inch thick.
 7. One at a time, coat chicken on both sides with flour and shake off excess.
Then dip in eggs. (This bowl was too small though)
Coat with breadcrumbs, pressing firmly to adhere.
8. Place coated chickens a rack on a rimmed baking sheet, and bake chicken on rack,
without turning, for about 15 minutes.
 These are the chicken milanese which just got out of the oven.
Serve chickens with rice and/or salad.
I served with very sour Jewish pickles and honey mustard sauce.
It is very easy and delicious.
If there is any leftover, you can slice it thin and make chicken wrap sandwich for the next day. :)

Happy cooking!

Pollo alla Milanese
(Chicken milanese)


  1. WOW, that is a brilliant idea!
    I really love cutlet but it is so tough to make not greasy and crispy.
    I always season breadcrumbs with salt, pepper and some herbs (mix fresh and dried herb) rather than chicken.
    Can I season breadcrumbs before cooking in the oven? It would be aromatic. What do you think about that? I found your blog 3days ago it was accident. I am looking at your recipes and will keep read yours. All of those are brilliant. I have got challenge to make all your dishes like Julia project despite I am not industrious. I am going to make Hong Kong style dumpling today for dinner even lunch box I will see whether it will happen soon. Thanks you very much for inspiring me who is depressed these days.

    1. Hi there,
      I'm glad you like the idea and my tested recipes. It actually is very versatile and you can coat any meat in milanese style. :)
      Yes. Feel free to season the breadcrumbs. I do it too. I forgot to mention it in the recipe.
      Enjoy your dumpling dinner.
      I hope you feel better and good~