Chicken Milanese: *These can be made into a sandwich or served sliced over pasta with a light drizzle of alfredo sauce over all. You can also top them with a fried egg and a drizzle of hollandaise sauce & shredded cheddar cheese.
This Chicken Cutlets recipe is an easy Italian weeknight dinner option. It's a healthy chicken dish that is breaded and lightly fried and then finished in the oven. They're super tender and have amazing flavor!
Breaded Chicken Cutlets 4 cups plain panko (Japanese breadcrumbs) 1/4 cup extra-virgin olive oil 1 teaspoon coarse salt Coarse salt and pepper 4 large eggs 2 pounds chicken cutlets (about 10) 1/3 cup all-purpose flour DIRECTIONS STEP 1 Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.)
Crispy Panko Chicken Cutlets from Food.com: This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)