Recipe - Chicken Cutlets Milanese | SOS Cuisine
Preparation 5 min
Cooking 10 min
240 calories per serving
1 1/3 chicken breasts, boneless, skinless 400 g
1 eggs size large
4 tbsp bread crumbs 30 g
2 tbsp butter, unsalted 28 g
2 tbsp canola oil 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Tenderize the chicken by flattening the cutlets using a meat pounder. Slice each breast horizontally into 2 or 3 cutlets.
Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper. Serve on the warmed plates.
The remaining beaten egg may be cooked as an omelet and served along side the cutlets.