Chicken Milanese Recipe - (2024)

FAQs

What is chicken Milanese made of? ›

What is Chicken Milanese? If you've never heard of Chicken Milanese before – it's a chicken cutlet that's pounded thin, breaded in Panko bread crumbs, and then fried in olive oil. The result is a super crispy, juicy, and flavorful piece of chicken.

While similar to a regular breaded chicken cutlet, the defining characteristic of a Milanesa is its preparation style and seasoning, often including a coating of breadcrumbs and seasoning with herbs and spices.

Chicken Parm and Chicken Milanese are nearly identical, differentiated only by the presence of sauce and cheese. As Milan and Parma are 1 hour and 45 minutes apart on the autostrada, it makes sense there'd be some crossover in cooking techniques.

Brine the chicken: Soaking the chicken in a brine solution (water and salt) for a few hours before baking can help to keep it moist and tender. Add a liquid: Adding a bit of liquid, such as chicken broth, white wine, or even water to the baking dish can help to keep the chicken moist and tender.

All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.

Milanese -- a crusty crumb coating on chicken cutlets -- is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now.

If you're aiming for perfectly cooked chicken, using a brine is an essential step. Brining tenderizes the meat while distributing flavor deeper and more evenly than a surface seasoning can provide.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Chicken Milanese is thinly sliced chicken breast that is breaded and then pan-fried with butter and oil. Chicken Piccata, on the other hand, also starts with a thinly sliced chicken breast but it is lightly dredged with seasoned flour only and then sautéed in the pan.

Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. A traditional Milanese dish is a bone-in veal chop pounded until very thin, and then breaded and pan-fried.

What is chicken Milanese called? ›

A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese). Various breaded meat dishes prepared in South America were also inspired by the cotoletta alla milanese and are known as milanesa.

In the northern states of Mexico, the milanesa is served with refried beans, chips, rice and a local salad. Whereas in Paraguay and Uruguay, milanesa a caballo (literally 'milanesa on horseback') is a classic- served with a fried egg on top without the tomato sauce.

Mayonnaise makes chicken moist and flavorful

Containing eggs and oil, which are fatty ingredients, mayonnaise helps add a bit of extra fat to the meat, which is mostly cooked off during the process. Moreover, mayonnaise forms a protective barrier that keeps all those tasty juices inside the chicken.

While it cooks, the chicken will absorb fat from the egg and oil in the mayo, keeping it moist while adding flavor.

Using a marinade is a good way to achieve soft and tender chicken, with plain yogurt or buttermilk being the most commonly used marinades. The two contain acids and enzymes that combine to break the proteins and fiber in the chicken.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Chicken Milanese is thinly sliced chicken breast that is breaded and then pan-fried with butter and oil. Chicken Piccata, on the other hand, also starts with a thinly sliced chicken breast but it is lightly dredged with seasoned flour only and then sautéed in the pan.

The right name is “ cotoletta alla Milanese” and yes, it's basically a schnitzel with some little variation. A schnitzel is large and thin while cotoletta alla milanese is more little but it's thick. The recipe was introduced in Italy during the Austro-Hungarian occupation. Vienna, Austria.

Chicken – I like to make Shawarma with boneless, skinless thighs as its juicier than breast. But chicken breast and tenderloin both work great.