Chicken Piccata Milanese
Thin chicken cutlets coated in crispy parmesan breadcrumbs, shallow-fried until golden, and finished with fresh parsley and lemon.
Ingredients
Chicken
- 350g chicken breasts (approximately 2 breasts)
- Salt, to taste
- Freshly ground black pepper, to taste
Egg Mixture
- 1 large egg
- 1 tbsp milk of choice, such as soy milk
- Pinch of salt
- Freshly ground black pepper, to taste
Parmesan Breadcrumb Coating
- 5 tbsp breadcrumbs
- 5 tbsp finely grated parmesan
- 1 tbsp finely chopped fresh parsley
- Pinch of salt
- Freshly ground black pepper, to taste
For Frying & Serving
- Neutral oil, as needed for shallow-frying
- 1 tbsp additional chopped fresh parsley
- 1 lemon, cut into wedges
- Pasta with tomato sauce, for serving
Instructions
- Butterfly the chicken breasts to create 4 thin cutlets. Gently pound them with a meat mallet until approximately 5mm thick and evenly flattened.
- Mix the breadcrumbs, grated parmesan, 1 tbsp chopped parsley, salt, and black pepper on a wide plate.
- Whisk the egg, milk, salt, and black pepper together in a shallow bowl.
- Dip each chicken cutlet into the egg mixture, allow the excess to drip off, then coat thoroughly with the parmesan breadcrumb mixture. Gently shake off any loose coating.
- Place the coated chicken on a clean plate and let it rest for approximately 5 minutes.
- Heat enough neutral oil to generously cover the base of a large frying pan over medium-high heat. Fry the chicken for approximately 2–3 minutes per side until evenly golden, crispy, and completely cooked through.
- Garnish with additional chopped parsley and serve with lemon wedges. Place the chicken over pasta tossed in tomato sauce, if desired.
Notes
| Protein: 49g | Fat: 23g | Carbs: 15g | Fiber: 1g |
Note: Macronutrients are estimated per serving based on 2 portions and assume approximately 1½–2 tbsp frying oil is absorbed in total. Pasta and tomato sauce are not included.