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Chicken Cutlets Milanese

100 Reviews
98% would make this recipe again

Chicken cutlets in bread crumbs.

Was this dish really invented in Milan, or is it a version of the Viennese «Schnitzel» passed on to the Milanese during one and a half centuries of Austrian rule? Proof that it is indeed a Milanese invention is a menu written in 1134 A.D., which included «lumbulos cum panitio», i.e. sliced loin in bread crumbs, in the list of dishes offered by the abbot of the Saint Ambrose monastery in Milan. I invite my Austrian friends to provide me with their evidence...N.B. Veal is replaced here by chicken.

Preparation : 5 min Cooking : 10 min
260 calories/serving
  • Can be done in advance
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

2/3 chicken breasts, boneless, skinless 200 g
1 eggs size large
2 tbsp bread crumbs 16 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the chicken by flattening the cutlets using a meat pounder. Slice each breast horizontally into 2 or 3 cutlets.
  2. 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.
  3. 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.

Remarks

The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 Serving (120g)

Amount

% Daily Value

Calories

260

Fat

13 g

21 %

Saturated 4.2 g
+ Trans 0.3 g

23 %

Cholesterol

160 mg

Sodium

130 mg

5 %

Carbohydrate

6 g

2 %

Fibre

0 g

1 %

Sugars

1 g

Protein

27 g

Vitamin A

8 %

Vitamin C

%

Calcium

4 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Folacin, Iron, Magnesium, Omega-3, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Phosphorus, Selenium, Vitamin B6, Vitamin E
Excellent source of  :
Niacin, Vitamin B12
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 3
Fats 2

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Members' Reviews

100 Reviews (99 with rating only ) 98% would make this recipe again
65535
april 24, 2012 | I would make this recipe again

Need to determine the right heat-setting so the chicken cooks but the breading doesn't burn. the amount of butter and oil is a bit much, if you have a small pan (12")

Useful 1

This recipe is in the following categories

Poultry | Main courses/Entrées | Source of Omega-3 | Halal | Low Sodium | Diabetes-friendly | Sauté/Stir Fry | Italian

Top Reviews

View All Reviews
65535
april 24, 2012 | I would make this recipe again

Need to determine the right heat-setting so the chicken cooks but the breading doesn't burn. the amount of butter and oil is a bit much, if you have a small pan (12")

Useful 1