Milanese Chicken Cutlets

Milanese Chicken Cutlets

These cutlets are pan-fried in olive oil and butter rather than deep fried. The richness of the butter and cheese and the light tomato sauce are so delicious

Ingredients: 2 servings

Chicken thigh meat
300 g
Salt and pepper
to taste
Fresh or dried panko
80 g if fresh (40 g if dried)
Grated cheese
40 g
Cake flour
as needed
Vegetable oil
as needed
to taste
for the sauce:
Olive oil
2 tablespoons
Garlic - finely chopped
1/2 clove
Finely chopped onion
1 tablespoon
A. Ketchup
1 tablespoon
A. Japanese Worcestershire-style sauce
1 tablespoon
A. Lemon juice
1/2 tablespoon
A. Grainy mustard
1 teaspoon


1. Slice the chicken diagonally into bite sized pieces, and season with salt and pepper.
2. Combine the grated cheese and panko. Dust the chicken with flour, dip into beaten egg, then into the cheese-panko mix.
3. Cut up the tomatoes for the sauce, and sprinkle with salt.
4. Pan fry the chicken in a generous amount of vegetable oil and butter.
5. Pan fry both sides until crispy. When you can smell the nutty aroma of the cheese, transfer to serving plates.
6. Sauté the garlic for the sauce in olive oil. Add the tomato and onion and turn off the heat.
7. I used "garlic oil" which I made by marinating chopped ginger in olive oil.
8. Combine the A. ingredients with the contents of the frying pan in Step 6 to complete the sauce. Optionally serve the chicken cutlets with salad or spinach sautéed in butter on the side.

Story Behind this Recipe

This is the chicken version of Milanese pork cutlets.