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.
|2/3||chicken breasts, boneless, skinless||200 g|
|1||eggs size large|
|2 tbsp||bread crumbs||16 g|
|2 tbsp||canola oil||30 mL|
|1 pinch||salt [optional]||0.2 g|
|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.
- 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 oil in a skillet over medium-high heat. 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.
Nutrition Facts Table
per 1 serving (120g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Source of :
- Folacin, Iron, Magnesium, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin B2, Vitamin D, Zinc
- Good source of :
- Pantothenic Acid, Phosphorus, Selenium, Vitamin B6, Vitamin E, Vitamin K
- Excellent source of :
- Niacin, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||3|